British Bronze Turkey Christmas Box
Sit down to a family Christmas dinner
- Premium Christmas dinner
- British turkey centrepiece
- Includes sides and dessert
- Code: D5296
- Price per kg:
- Item weight:
- Servings: 8
Box Contains:
- British Free-range Bronze Turkey, bone-in, 4kg
- 24 Pigs in Blankets, packs of 8, 315g per pack
- 2 Pork, Sage & Onion Stuffing, 450g each
- 2 packs Traditional Butcher's Streaky Bacon Slices, 300g per pack
- Luxury Christmas Pudding, 907g
Treat the family to a traditional Christmas dinner this year with our British Free-range Bronze Turkey, juicy Pigs in Blankets, tasty Pork, Sage & Onion Stuffing and more. Finish the main event in style with our Luxury Christmas Pudding.
British Free-range Bronze Turkey
Cooking guidelines from defrosted: remove all packaging.
Check the bird to ensure it is fully defrosted prior to cooking.
Pat dry with kitchen paper & remove giblets from the cavity. Weigh your bird to calculate the cooking time required as it may be heavier than weight stipulated.
Allow the bird to come to room temperature prior to cooking.
We recommend that you remove or cut the trussing band prior to cooking.
Preheat your oven to 230ºC / fan 220ºC / gas 8. Place the turkey into a large roasting tin, drizzle with olive oil and season with salt and pepper.
Cook the turkey in the centre of the preheated oven for 15 minutes. Reduce the temperature to 180ºC / fan 170ºC / gas 4 and continue to cook for a further 7 -9 minutes per 450g (lb). Add a cup of water or wine to the tin to keep the bird moist during cooking.
Baste and check the bird occasionally as the timer may pop prior to the guide on timings.
The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C ideally this will happen as the bird is resting. You must then ensure that the meat has maintained a core temperature of 65°C for a minimum of 10 minutes.
If the timer has popped prior to the guide removed the turkey from the oven and rest somewhere warm rest for at least 30 minutes, ideally longer then carve into thin slices for serving. You must ensure that the meat has maintained a core temperature of 65°C for a minimum of 10 minutes.
To check the turkey is cooked either use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices will run clear when cooked.
Ensure product is fully cooked & piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Check the bird to ensure it is fully defrosted prior to cooking.
Pat dry with kitchen paper & remove giblets from the cavity. Weigh your bird to calculate the cooking time required as it may be heavier than weight stipulated.
Allow the bird to come to room temperature prior to cooking.
We recommend that you remove or cut the trussing band prior to cooking.
Preheat your oven to 230ºC / fan 220ºC / gas 8. Place the turkey into a large roasting tin, drizzle with olive oil and season with salt and pepper.
Cook the turkey in the centre of the preheated oven for 15 minutes. Reduce the temperature to 180ºC / fan 170ºC / gas 4 and continue to cook for a further 7 -9 minutes per 450g (lb). Add a cup of water or wine to the tin to keep the bird moist during cooking.
Baste and check the bird occasionally as the timer may pop prior to the guide on timings.
The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C ideally this will happen as the bird is resting. You must then ensure that the meat has maintained a core temperature of 65°C for a minimum of 10 minutes.
If the timer has popped prior to the guide removed the turkey from the oven and rest somewhere warm rest for at least 30 minutes, ideally longer then carve into thin slices for serving. You must ensure that the meat has maintained a core temperature of 65°C for a minimum of 10 minutes.
To check the turkey is cooked either use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices will run clear when cooked.
Ensure product is fully cooked & piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.
Grill: preheat grill to medium. Place sausages on a lightly oiled baking tray and cook on the top shelf for 10-12 minutes. Turn occasionally.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a lightly oiled baking tray and cook for 14-16 minutes. Turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Grill: preheat grill to medium. Place sausages on a lightly oiled baking tray and cook on the top shelf for 10-12 minutes. Turn occasionally.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a lightly oiled baking tray and cook for 14-16 minutes. Turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven. Remove film.
Cook the product in its original tray. Preheat oven to 180°C / fan 170°C / gas 4. Place the tray on a baking tray and cook for:
From frozen: 63-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Cook the product in its original tray. Preheat oven to 180°C / fan 170°C / gas 4. Place the tray on a baking tray and cook for:
From frozen: 63-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Traditional Butcher's Streaky Bacon
Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging.
Preheat a lightly oiled frying pan to medium-high setting. Add bacon and fry for 4-5 minutes, turning halfway. Cook for longer if you prefer it crispy.
Cooking appliances vary in performance, these are guidelines only.
Preheat a lightly oiled frying pan to medium-high setting. Add bacon and fry for 4-5 minutes, turning halfway. Cook for longer if you prefer it crispy.
Cooking appliances vary in performance, these are guidelines only.
Luxury Christmas Pudding
Cooking guidelines from defrosted: remove from outer packaging.
Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes. Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes. Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pigs in Blankets
Sausage (62%), (pork (81%), water, WHEAT flour (calcium carbonate, iron, niacin, thiamine), salt, dextrose, preservative: sodium SULPHITES, spice, (white pepper, nutmeg) spice extract, antioxidant: sodium ascorbate). Bacon (38%) (pork (85%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate).
Filled into a natural beef casing.
Pork, Sage & Onion Stuffing
Pork sausage meat (65%) (pork (80%), water, rusk (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate), streaky bacon (10%) (pork belly (87%), water, salt, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite), EGG, diced onions, red onion chutney (red onions, demerara sugar, red wine vinegar (SULPHITES), muscovado sugar, modified tapioca starch, salt, black pepper), breadcrumbs (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), water, sage.
Traditional Butcher's Streaky Bacon
Bacon with added water: pork (86%), water, salt, preservative: sodium nitrite, potassium nitrate, antioxidant: sodium ascorbate.
Luxury Christmas Pudding
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat.
British Free-range Bronze Turkey
- Energy: 564 kJ/134 kcal
- Fat: 3.8g, of which Saturates: 1.8g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 24.7g
- Salt: 0.18g
Pigs in Blankets
- Energy: 1068 kJ/258 kcal
- Fat: 20g, of which Saturates: 7g
- Carbohydrate: 3.7g, of which Sugars: 0g
- Fibre: 0.2g
- Protein: 15g
- Salt: 2.5g
Pork, Sage & Onion Stuffing
- Energy: 1115 kJ/268 kcal
- Fat: 19.5g, of which Saturates:7.1-g
- Carbohydrate: 12.1g, of which Sugars: 4.3g
- Fibre: 2.1g
- Protein: 11g
- Salt: 1.2g
Traditional Butcher's Streaky Bacon
- Energy: 1080 kJ/261 kcal
- Fat: 22g, of which Saturates: 8.2g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 14.5g
- Salt: 3.4g
Luxury Christmas Pudding
- Energy: 1472 kJ/349 kcal
- Fat: 7.6g, of which Saturates: 3.1g
- Carbohydrate: 63g, of which Sugars: 44g
- Fibre: 5.1g
- Protein: 3.4g
- Salt: 0.1g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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