Free Range Bronze Turkey Breast

Succulent and tender, our Free Range Bronze Turkey Breasts are deliciously tasty and perfect with lashings of gravy. Read more

From £25.00

  • 1kg
    Serves 4
  • 1.5kg
    Serves 6

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  • Free UK mainland delivery on orders over £100 (Excluding Highlands and Islands postcodes)
  • Speedy next day delivery or select a day
  • All meat is delivered frozen
  • Our packaging is completely recyclable

Our Properly Free Range Turkey Breast is perfect for those who prefer the white meat of the bird.

Our Turkey Breast has a sensational depth of flavour which is in part derived from the fabulous free range life of the bird, along with the addition of hanging each bird for 12 days. 

If you are looking for a simple, hassle-free meal that still delivers big on flavour then our Properly Free Range Turkey Breast is a great choice.

We recommend placing your order for your Christmas Turkey as early as possible to avoid missing out.

Turkeys are available for delivery from 23rd November 2021.

100% Free Range Bronze Turkey

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

Place the turkey breast into 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). 

When cooked, the skin will be evenly browned; and if you pierce the flesh of the breast joint with a small knife or skewer, the juices will run clear. 

Once cooked, remove turkey breast and cover loosely with foil and allow to rest at room temperature for 15 minutes. 

Meanwhile, pour the turkey cooking juices from the roasting dish (and all the tasty bits) into a small saucepan. Add the pot of turkey stock and simmer for 15 mins. Simmering for longer will make the flavour more intense. 

Carve and serve with your delicious gravy and sausages wrapped in bacon. 

How to Cook a Turkey Breast

Follow our foolproof instructions to cook your Christmas Turkey Breast to prefection. 

Read article

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