Renowned for their superior taste, our turkeys are bred and grown on Red Tractor Assured farms in beautiful East Anglia. Seasoned with lemon and fresh rosemary, rubbed with butter, foil baked and basted for optimum flavour, this roast will be the centrepiece of your Christmas feast.
If you're ordering a box for 4-6 people, you'll receive a Turkey Crown. Boxes for 8-10 people contain a Whole Turkey.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Turkey Crown for 4-6p
Turkey for 8-10p
Preheat your oven to 160°C. Pick the rosemary leaves (both the rosemary for the turkey and the rosemary for the potatoes) from their stalks and finely chop (discard the stalks). Zest and halve the lemon (you will use the juice later). Mix together the lemon zest with half the rosemary and the olive oil (amount specified in the ingredients list) in a small bowl - you'll use the remaining rosemary for the potatoes!
Drizzle the lemon and rosemary oil over the turkey (you can cook it in the tray it came in). Massage the oil over the skin of the turkey. Season with a generous pinch of salt and pepper. Cover the turkey with foil and then pop onto the middle shelf of your oven. IMPORTANT: Wash your hands after handling poultry and its packaging.
Roast the turkey for 1 hour with the foil on. After 1 hour, increase the oven temperature to 200°C, remove and discard the foil and pop the butter on top of the turkey (make sure you only use the butter specified in the ingredients list - you need the rest for the cabbage!). Return to the oven for 20 mins to melt the butter.
After 20 mins, remove the turkey from the oven (close the oven door to keep the heat in) and baste the turkey with the melted butter. Tilt the roasting tin and use a large spoon to drizzle the butter and juices over the turkey skin. Pop it back into the oven for another 20 mins. After 20 mins, remove the turkey again and baste once more. Add the pigs in blankets and stuffing balls to the tray and return to the oven for the final 20 mins. If you can't fit it all on one tray with the turkey, use another tray (lightly oiled) for your pigs and stuffing. IMPORTANT: The pigs in blankets and stuffing are cooked when they are no longer pink in the middle. The turkey is cooked when you stick a knife into the thickest part of the breast and the juices that run out are clear. Total cooking time: 2 hours.
Once cooked, remove the turkey from your oven and leave to rest on the side for 1½ hours, covered tightly with tin foil. Tip: This will make the turkey more moist and will allow you to get everything else cooked stress-free. Remove the pigs in blankets and stuffing balls from the oven also but leave in the tray, we will reheat them later.
When you're ready to carve, remove the foil, and make sure you have a sharp knife! This is essential. You then have two options. You can either (using your sharp knife) cut thin slices directly off the turkey breasts or cut the whole breast off the carcass, put it on a board and thinly slice it. Do whichever you feel comfortable with. Tip: Don't forget to put a bit of damp kitchen roll or tea towel under your chopping board (to stop it slipping).