Turkey Crown Meal for 6

This gourmet selection will give your family their best Christmas Dinner yet!

  • NEW! Turkey Crown can be cooked from frozen - full instructions provided
  • Flavoursome Free-range Bronze Turkey
  • Sprouts, Parsnips and Braised Red Cabbage
  • Plus Mosimann's light and tasty Christmas Pudding
  • Code: D2376
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
    • 1 Free-range Turkey Crown, 1.35 - 1.65kg
    • 1 Mosimann's Christmas Pudding, 730g
    • 8 Pork Chipolatas, 315g
    • 1 pack Smoked Dry-cured Streaky Bacon, 200g
    • 2 packs Brussels Sprouts with Shallots & Bacon, 200g each
    • 2 packs Braised Red Cabbage, 200g each
    • 2 packs Honey Roast Parsnips ,200g each

 
£98.00

Juicy turkey crown - just the tender, white breast meat, so no wasteful leftovers! With tasty, hand made snacks to start, all the premium quality meaty trimmings you could need, and a handy cookery guide to keep you right on the big day. Merry Christmas, love from Donald Russell!

 

Cooking Instructions:
 
Free-range Bronze,Turkey Crown
FROM FROZEN:

To cook this turkey crown from frozen, we recommend using a digital meat thermometer - check our website or ask our advisors if you need one.
Weigh your crown to calculate your cooking time - it needs approximately 30 - 35 minutes per 450g (lb).
We also suggest you sit it at room temperature for 20 minutes before cooking - this makes it easier to unwrap.
Once it's cooked, rest it for at least 30 minutes, to make it even more juicy.
Add all these times together and work backwards from when you want to serve up, to see when to switch your oven on.
When you're ready to go, preheat the oven to 220°C / Fan 200°C / Gas 7, and place an oven shelf in the bottom third.
Remove your crown from the freezer and sit in its packaging for 20 minutes at room temperature.
Unwrap your crown and place it on top of a roasting rack inside a roasting tray.
Drizzle with olive oil and season with salt and pepper.
Cook for 1 hour, trying not to open the oven door or let out too much heat.
After this time the crown should be starting to turn golden.
Carefully take your crown out of the oven, closing the door to retain the heat, and do your first temperature check.
Insert the temperature probe into the meatiest part of the breast, leaving it in place for at least 10 seconds to get an accurate reading.
If it reads below 74°C (it almost certainly will at this stage), it needs further cooking.
Add a couple of glasses of liquid to the tray - white wine, chicken stock or water, according to taste.
Drizzle with a little more olive oil and return to the oven. Repeat the temperature test every 10 - 15 minutes after that - if it's close to 74°C, check it sooner.
Remember, all ovens vary! If the crown is getting too brown, cover loosely with tinfoil.
For the final temperature test, check a few places on the breast, including close to, but not touching, the bone.
When each point reaches 74°C, remove the crown from the oven, cover loosely with tinfoil and leave to rest in a warm place for at least 30 minutes before carving.
Use this time to complete your veg and gravy. Pour yourself a glass of something tasty, serve up, and enjoy!

FROM DEFROSTED:

Defrost your turkey crown slowly in the fridge for 7 - 10 hours per 500g - between 24 and 36 hours. If you don't have room in the fridge, you can use the polystyrene coolbox your crown arrived in. Put a couple of ice packs in with it, and keep the lid on tight. Replace the ice packs twice a day. Pat your crown dry with kitchen paper, and allow to come to room temperature for at least 30 minutes. This helps it to cook evenly.
Weigh your crown to calculate the cooking time required.
Preheat your oven to 230°C / Fan 220°C / Gas 8. Place the turkey crown in a large roasting tin, drizzle with olive oil and season with salt and pepper.
Add a cup of water or wine to the tin to keep it moist during cooking.
Cook the crown in the centre of the oven for 15 minutes.
Reduce the temperature to 180°C / Fan 170°C / Gas 4 and continue to cook for a further 12 - 15 minutes per 450g (lb).
Baste occasionally and be careful not to overcook!
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.
Once cooked, let the crown rest before carving.
Remove it from the oven, cover loosely with foil and rest for at least 30 minutes, to make it moist and tender all the way through.
Keep any juices for the gravy. We recommend carving along the breast bone and down the ribs to remove each breast cleanly in one whole piece.
The breasts can then be easily cut across the grain into even slices. Arrange all the meat onto a warmed serving platter - job done!
Smoked Dry-cured Streaky Bacon
Defrost thoroughly before cooking in a refrigerator.
Heat 1/2 tbsp oil in a frying pan on a medium heat. Remove packaging, add rashers to the pan and fry until cooked through, turning halfway.
Pigs in Blankets
Cooking guidelines from defrosted:
Remove all packaging.

Oven:
Preheat oven to 200°C / 190°C / Gas 6.
Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.

Grill:
Preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.

This product must be cooked thoroughly prior to consumption.
Brussels Sprouts with Shallots & Bacon
For best results cook from Frozen in the oven.

Oven:
Remove film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From frozen: 30-35 minutes
From defrosted:
22-25 minutes

Stir before serving.

Microwave:
Based on 800 watt.
Pierce film and cook until piping hot:

From frozen
: 4 - 5 minutes
From defrosted:
3 - 4 minutes

Stir before serving.
Braised Red Cabbage
For best results cook from frozen in the oven.

Oven:
Remove film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From frozen: 30-35 minutes
From defrosted: 22-25 minutes

Stir before serving.

Microwave:
Based on 800 watt.
Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.
Honey Roast Parsnips
For best results cook from frozen in the oven.

Oven:
Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From frozen: 30-35 minutes
From defrosted: 22-25 minutes

Stir before serving.

Microwave:
Based on 800 watt. Pierce film and cook until piping hot:

From frozen: 4 - 5 minutes
From defrosted: 3 - 4 minutes

Stir before serving.
Please Note: Ensure product is piping hot throughout before serving.
Serving Suggestion: Serve hot as a side dish to your favourite roasted meat Í especially good with beef.
Mosimann's Christmas Pudding
For best results cook/serve from ambient room temperature

Microwave:
Remove the outer packaging. Loosen lid.
Place on a microwavable plate and heat on full power for 4 minutes (800 watts). Leave to stand for 2 minutes before serving.

Steam:
Remove the outer packaging. Place bowl in a pan of simmering water (half the depth of the bowl).
Steam for 1 hour; topping up with boiling water as necessary.
Do not allow water to enter the pudding.
Do not allow to boil dry.
Remove the pudding from the saucepan.
Turn it out on to a warm dish. Dust it with sugar.
Pour a little warm Brandy over the Pudding.
Flame, and serve with either the brandy or yoghurt sauce.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork Chipolatas wrapped in Bacon
Chipolata: Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings. Bacon: Pork belly (96%), sea salt, sugar, preservatives: potassium nitrate, sodium nitrate.

Dry-cured Smoked Streaky Bacon
Pork Belly, Sea Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid.

Brussels Sprouts with Shallots & Bacon
Brussels Sprouts (75%), Shallots (13%), Smoked Bacon (6%), [Streaky Bacon, Salt, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite], Unsalted Butter (MILK), Salt, Cracked Black Pepper, Thyme.

Braised Red Cabbage
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.

Honey Roast Parsnips
Parsnips (89%), Honey (8%), Salt, Garlic Puree, Unsalted Butter (MILK), Rosemary, Cracked Black Pepper.

Mosimann's Christmas Pudding
Vine Fruits (31%) (Currants, Raisins, Sultanas), Candied Citrus Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Acidity Regulator: Citric Acid), Vegetable Suet (Palm Oil (RSPO), Sunflower Oil, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Breadcrumbs (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Salt, Yeast), Guinness, Brown Sugar, Diced Apple, Beer, Ginger Crush (Ginger, Sugar, Water), Orange Juice from concentrate, Black Treacle, Armagnac, Prunes, Ground ALMONDS, Rum, Madeira, Sherry, Mixed Spice, EGG, Lemon Juice from concentrate, Skimmed MILK Powder, Ground Cinnamon, Salt.

Nutritional Information
 
(Typical per 100g)

Loué Free-range Turkey Crown
  • Energy: 500 kJ/118 kcal
  • Fat: 52.4g, of which Saturates: 0.6g
  • Carbohydrate: 10g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 24.4g
  • Salt: 0.1g

Pork Chipolatas wrapped in Bacon
  • Energy: 1023 kJ/246 kcal
  • Fat: 17g, of which Saturates: 6.6g
  • Carbohydrate: 4.6g, of which Sugars: 0.3g
  • Fibre: 0.2g
  • Protein: 18.8g
  • Salt: 2.5g

Dry-cured Smoked Streaky Bacon
  • Energy: 1128 kJ/271 kcal
  • Fat: 20.2g, of which Saturates: 7.6g
  • Carbohydrate: 2.9g, of which Sugars: 0.1g
  • Fibre: 0g
  • Protein: 19.4g
  • Salt: 3.66g

Brussels Sprouts with Shallots & Bacon
  • Energy: 330 kJ/80 kcal
  • Fat: 5g, of which Saturates: 2.8g
  • Carbohydrate: 3.3g, of which Sugars: 2g
  • Fibre: 3.3g
  • Protein: 3.7g
  • Salt: 0.6g

Braised Red Cabbage
  • Energy: 360 kJ/85 kcal
  • Fat: 1.4g, of which Saturates: 0.1g
  • Carbohydrate: 16.6g, of which Sugars: 15.1g
  • Fibre: 1.5g
  • Protein: 0.8g
  • Salt: 0.7g

Honey Roast Parsnips
  • Energy: 440 kJ/ 104 kcal
  • Fat: 1.5g, of which Saturates: 1g
  • Carbohydrate: 19.1g, of which Sugars: 13
  • Fibre: 2.9g
  • Protein: 2.1g
  • Salt: 0.9g

Mosimann's Christmas Pudding
  • Energy: 1398 kJ/344 kcal
  • Fat: 11g, of which Saturates: 4.2g
  • Carbohydrate: 52g, of which Sugars: 42g
  • Fibre: 3.2g
  • Protein: 2.9g
  • Salt: 0.4g

Storage
 

Frozen-icon Frozen-icon

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