Serves 2 - 4
A whole Free-Range Bronze Turkey, hand-boned by our skilled butchers, then stuffed with a tasty wild mushroom, garlic and herb mix and tied to create a neat joint. Supplied ready to roast, with the giblets removed and packaged alongside. Bacon not included.
*PLEASE NOTE* This seasonal item is only available to pre-order for collection or delivery between 01/12/2022 to 24/12/2022 (exclusions apply)
Please note: The weight given for this product is the weight of the bird before it is boned and rolled, so the product you receive will weigh less.
This seasonal item is only available to pre_order for collection or delivery between 01/12/2022 and 24/12/2022 (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.
This turkey joint is missing nothing but the bones; dark, succulent thigh and leg meat and white breast meat are carefully rolled, and the joint is hand_tied with string. It will cook more quickly than a traditional whole Turkey, and is great for smaller gatherings.
Cooking times will vary according to the weight of your Turkey or Turkey joint, 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.
To cook a boned and rolled Turkey joint, pre_heat the oven to 190°C/350°F/Gas Mark 4, remove the joint from the fridge and allow it to come up to room temperature. Weigh the joint to calculate the cooking time (as above), then place it in a roasting tin, rub it all over with butter, then cover with foil, sealing carefully around the edges of the tin. Cook for the required time, basting the joint with its juices at least once during cooking, and remove the foil for the last 20_30 minutes in the oven. When the joint is cooked, any juices produced by inserting a clean skewer will run clear.
When cooked, allow the joint to rest for at least 15 minutes before serving.
|Storage Instructions||Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.|
|Ingredients||100% Free Range Devon Turkey. Stuffing ingredients: Wholemeal Breadcrumb (Whole WHEAT Flour, Salt, Yeast), Wholemeal Rusk (Whole WHEAT Flour, Salt, Yeast), Wild Mushroom, Onion Flake, Parsley, Demerara Sugar, Onion Salt, GARLIC Granules, Rosemary, Mixed Herbs.|
|Dietary||For allergens see ingredients and items in BOLD|
Click & Collect FREE - Order online and collect from our Farm Shop, You can choose to collect on a ‘specified day’ (starting approx. one week from ordering) during checkout. We will email you when your produce is ready for collection.
Local Delivery £4.95 (Free on orders over £50) - We offer local delivery for customers living in the EX1 to EX5, and EX8 to EX11 postcode areas. Choose a ‘specified day’ during checkout. Please note: All orders to the remaining EX postcodes will be delivered using our standard national courier.
National Delivery £7.95 (Free on orders over £50) - We offer nationwide delivery. Choose a delivery date during checkout.
National Weekend Delivery £15.00 - We offer nationwide delivery on Saturdays and Sundays too! Choose a delivery date during checkout.
Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.
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