White Barn-Reared Whole Turkey - 7kg - Chestnut, Cranberry and Apple Stuffing (Boned & Rolled)

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 01/12/2024 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 White Turkeys are fed a simple, additive_free diet of wheat and vegetables and live comfortably in specially_designed barns. Their simple, natural diet results in superbly flavoured meat, perfect for a traditional Christmas roast.

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.