Free Range Apricot & Hazelnut Stuffed Free Range Bronze Turkey
The sweet apricot and earthy hazelnut make a divine combination, which works perfectly with the Bronze Turkey. Read more
Why we love this
If you are feeding a large crowd, then this is the Christmas Turkey for you.
Our Boned and Stuffed Free Range Bronze Turkey gives the same drama as a whole oven-ready bird brought to the table, with the added bonus of super simple carving and the ability to feed many more guests without having to cram the oven full.
Our handmade rustic Apricot and Hazelnut stuffing is delicious and creates the most sensational gravy.
Delicious hot or cold, leftovers are perfect for a simple Boxing Day lunch or supper.
Our Free Range Turkeys have plenty of space in which to thrive. They are reared in a healthy outdoor environment surrounded by rolling Devon hills where they build up natural immunity and can freely exhibit all their natural instincts.
All our Boneless, Stuffed Turkeys are delivered FROZEN as we do not use any preservatives or anything artificial in the stuffing. Boneless, Stuffed Turkeys come with full defrosting and cooking instructions.
We recommend placing your order for your Christmas Turkey as early as possible to avoid missing out.
Boneless, Stuffed Turkeys are available for delivery from 23rd November 2021.
Free Range Bronze Turkey, Apricots, Salt, Grass Fed Beef, Hazelnuts (NUTS), Apples, Native Breed Pork Fat, Parsley, Onion, Coriander, Lemon Juice, Black Pepper
Thaw out completely (overnight in a kitchen, or 2 - 3 days in a fridge or the box it arrives in).
Remove from its packaging and bring to room temperature.
Wrap the turkey in 2 layers of foil and place in oven dish into pre-heated oven at 180°C.
Cook according to the size of the turkey, we recommend 30 minutes for every kilogram.
For last 20 minutes of cooking, cut open the foil to enable the skin to brown.
Be careful not to burn it- if it is browning too quickly, cover with some foil.
Test the thickest part of the turkey with a meat thermometer. When the temperature reaches 55°C, it is ready. IF you do not have a meat thermometer, put a skewer in the turkey for 30 seconds and then touch it against the back of your hand. If it is warm, the turkey is cooked.
Remove the turkey from oven, lift it out of the foil and onto a board with a channel around it to collect the juices.
Pour the juices from the foil into the saucepan.
Add 2 packs of turkey stock (and some red wine, if you like) and simmer for 30 mins whilst turkey is resting. This should reduce and thicken the juices.
Turn turkey over and undo the bow and pull the string which ties it together.
Turn back the right way.
Cut the turkey in half lengthways.
Carve for each person giving their own preference for brown or white meat and stuffing.
The rich sauce is the perfect accompaniment!