Free Range Turkey Breast Stuffed with Cranberry & Hazelnut

Cranberries, Grass Fed Beef, Apples, Native Breed Pork Fat, Parsley, Onion, Coriander, Lemon Juice, Black Pepper

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). 

Roast in the oven for 55 minutes. 

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 minutes.

If your bird has been delivered fresh, take it out of its wrapping. 

Place your bird on a wire rack or a plate and place it on the bottom of your fridge. 

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

Keep hold of your card label for the 'best before' date and the weight of your bird. We recommend you leave your meat at room temperature for a few hours before cooking.

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.

You can find all our cooking instructions at pipersfarm.com