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  • A cooked properly free range boneless turkey leg with roast potatoes
  • A raw, rolled, properly free range boneless turkey leg

Free Range Boneless Turkey Leg

A delicious alternative to a larger roast Read more

£21.90
  • 1kg
    -
    £21.90

  • We’re delighted to offer you this for delivery between either the 20th to 27th November or the 18th to 23rd December. Please ensure you select one of these dates when checking out.

    Discover a delectable festive alternative with our Free Range Boneless Turkey Leg. Ideal for those who prefer the rich flavour of brown meat, this easy-to-carve cut from our Properly Free Range Bronze Turkeys is perfect for a variety of dishes.

    Whether roasted, made into confit, or slow-cooked in a casserole, this turkey leg offers endless culinary possibilities. Meticulously prepared by our artisan butchers, it comes boneless and expertly tied, ready for your favourite recipe.

    Our Bronze Turkeys are slow-grown, roaming freely on our farm, and fed a natural diet of cereals, grass, and cider apples. Hand-plucked and aged for 12 days, they develop a depth of flavour renowned for its quality.

  • 100% British Free Range Turkey. 

  • Once thawed, remove the turkey leg from its packaging and allow it to reach room temperature before cooking. 

    Preheat the oven to 180°/350°F/Gas Mark 5

    Place the turkey leg into a roasting tin, and season the skin. 

    Place into the oven and roast for 45 minutes. 

    When cooked, the skin will be evenly browned allover and if you pierce the flesh the juices will run clear. 

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

  • We deliver our Properly Free Range Turkey Leg blast frozen ready for you to pop it straight into the freezer until you are ready to use it. 

    To thaw the turkey leg, remove it from the freezer and leave it in its packaging. Pop it onto a plate and place in the fridge leaving it to thaw for 24 hours. 

    Once thawed, remove the turkey leg from its packaging and place on a wire rack or a plate at the bottom of the fridge. 

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

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

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging

Free Range Bronze Turkey

Winner of the Best Christmas Turkey by the Daily Mail, Good Housekeeping and Women & Home magazine - as well as a coveted Great Taste award, our properly free range turkeys really are very special.
Explore our range

Rearing Turkeys on a Mixed Family Farm

Just four short miles from Pipers Farm is a very special farm and one of the homes of our flock of Properly Free Range Turkeys.
Read the journal

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