Bronze Free Range Whole Turkey - 10kg

*PLEASE NOTE* This seasonal item is only available to pre-order for collection or delivery between 01/12/2024 and 24/12/2024 (exclusions apply). In the basket please choose the Pre-Order for Christmas options.

Greendale Turkeys are sourced either from our own farm in nearby Woodbury Salterton, or from the Slade family at Rosamondford Farm, a mile away from Greendale Farm Shop. Raised from day_old chicks, the Turkeys are fed a simple, additive_free diet of wheat and vegetables (with no growth hormones or other drugs), and enjoy foraging in large, open paddocks. Their simple, natural lifestyle results in superbly flavoured meat, perfect for a traditional Christmas roast. Every Turkey sold comes with a guarantee of quality.

Bronze Turkeys are one of the older breeds of domestic Turkey, and get their name from the sheen on their dark feathers. They’re slower to mature than other breeds, but the wait is well worth it; our free_range Turkeys have grown at their own, natural pace, and this is really reflected in the intense flavour of the meat. Turkeys are supplied dry_plucked and hand finished, ready for the oven.

We all have our favourite tried_and_tested ways to roast Turkey – this is just a basic recipe, to be tweaked as you wish. Cooking times will vary according to the weight of your Turkey, but as a guide it is a good idea to allow 20 minutes per Kg, plus 70 minutes if the bird or joint is under 4Kg, or plus 90 minutes if it is over 4Kg, at a cooking temperature of 190°C/350°F/Gas Mark 4.

Preheat the oven to 190°C/350°F/Gas Mark 4. If you are using stuffing, push it into the neck cavity of the Turkey, then tuck the flap of skin underneath. Weigh the Turkey to calculate the cooking time (as above), then rub butter all over the skin and add your preferred seasoning. Place the Turkey in a roasting tin and cover carefully with foil, then put it in the hot oven. Cook for the required time, basting once or twice with any juices that collect in the bottom of the tin. Remove the foil for the last 45 minutes of cooking time to allow the skin to crisp nicely. You can check to see if the meat is cooked by piercing the thigh with a clean skewer – the juices should run clear. Place the cooked Turkey on a serving platter and allow it to rest in a warm place (or re_cover with foil) for 20 minutes, to aid carving. Enjoy!