Our Turkeys are fed a totally natural diet. Raised on pasture they eat forage as a good proportion, along with windfall apples, fodder beet and wholegrains. Five small-scale farming families rear our flock of Properly Free Range Turkeys in harmony with nature.

Once our turkeys have reached natural maturity they are plucked by hand and hung in time honored tradition for 12 days. Our team of amazing butchers prepare each bird by hand, wrapping them with a pretty posy of herbs to add to your stuffing. Your bird is then safely secured in our recyclable sheep's wool packaging and delivered to your door ready for the big day.

Our Simplest Turkey cooks in one pan, in one hour - as simple as that! Follow our easy instructions to cook your Simplest Turkey to perfection. 




  • Before you cook your Simplest Turkey

    If your bird has been delivered frozen, you can pop it straight into the freezer until you are ready to use it. 

    Depending on the size of your bird, you'll want to allow plenty of time to defrost it.

    Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge. 

    Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

    For large birds, allow two to three days to defrost in the fridge. For small birds (Simplest Turkey, Breast and Crowns), one to two days will be fine.

    We recommend you leave your meat at room temperature for a few hours before cooking.

  • Cooking your Simplest Turkey

    Once thawed, remove from packs and allow to reach room temperature before cooking. 

    Place the pack contents into two separate boats of foil in a roasting dish. 

    Place in a pre-heated oven at 180°/350°F/Gas Mark 5 (These temperatures apply to a standard oven and you might need to adjust your oven). 

    4-12 portion packs will all be cooked in 60 mins. When cooked, the skin will be evenly browned; and if you pierce the flesh of the breast joint with a small knife or skwer, the juices will run clear. 

    Once cooked, remove Turkey joints and cover loosely with foil and allow to rest at room temperature for 15 mins. 

    Meanwhile, pour the Turkey cooking juices from the boat of foil (and all the tasty bits) into a small saucepan. Add the pot of Turkey stock and simmer for 15 mins, until the taste is delicious. Simmering for longer will make the flavour more intense. 

    Carve the brown and white meat so that everyone gets exactly what they want. Serve with your delicious gravy and sausages wrapped in bacon.

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