For full cooking instructions, read our ultimate guide on how to cook a turkey.
Remove from the fridge at least half an hour before cooking. Rub with a little plain oil and season with salt and pepper. Roast at 200°C/Gas 6 for 20 mins, then 20 mins per kg at 180°C/Gas 4. Make sure the juices run clear. Test with a skewer – if the juices run pink, return to the oven for a further 10 mins then test again. Repeat as necessary. Rest for 30 mins before serving.
Keep in the fridge, below 5°C, and use by the date on the label, or freeze on day of delivery. Defrost thoroughly before cooking. Do not refreeze once thawed. Minimum use by date 26th December.
For our Christmas turkeys and turkey joints, we allow 300g of cooked meat per serving. This allows a generous 200g each for Christmas dinner, plus plenty of leftovers for sandwiches, curry or whatever takes your fancy. Our year round whole chicken serving sizes allow 200g cooked meat per person, which makes a generous meal but doesn’t allow for leftovers in the same way.
Organic turkey farmer
Our free range organic turkeys reach maturity at their own pace while they graze organic pasture on small Westcountry farms. We choose Bronze birds: a slow-growing traditional breed that gives rich, juicy meat with an intense natural flavour. Having spent the first five to six weeks snug in a barn under heat lamps, they go out to grass and spend their days wandering around the pasture and popping in and out of their sheds as they choose. At night, they are bedded down with fresh straw and tucked up in the sheds for protection.