We do not say this lightly, but trust us when we tell you that you need not look any further in order to make your Christmas dinner super simple!
This unique concept allows you to offer every guest a selection of white and brown meat (leg and breast), rolled separately and stuffed with your choice of festive stuffing. It is designed to be cooked easily, in one pan, in one hour alongside our more-ish Saddleback sausages wrapped in streaky bacon.
We provide you with a pouch of rich turkey stock which combined with the cooking juices makes the most delicious gravy.
Carving is so simple and every guest gets just the right portion size.
Our Simplest Turkey is equally delicious hot or cold so remember to have some leftovers for a really simple and tasty Boxing Day lunch or supper.
The Simplest Turkey Includes:
- Free Range Turkey Breast stuffed with cranberry & hazelnut
- Free Range Turkey Leg stuffed with cranberry & hazelnut
- x2 Cocktail Sausages wrapped in bacon per portion
- Pure Free Range Turkey stock
Choose from 4, 6, 8, 10 or 12 portions.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
All the meat we sell we have produced ourselves, once it's gone, it's gone. Every year we sell out, so we recommend ordering early to avoid disappointment.
Speedy Christmas Delivery
We're delivering right through Christmas week up to 23rd December. We recommend receiving your delivery as early as possible to avoid the Christmas rush. We'll deliver fresh Christmas poultry on 21st to 23rd December, everything else we recommend receiving before.
We've selected the most incredible array of festive food, produced sustainably and in harmony with nature. We have been making magical Christmas memories for over thirty years, winning some of the countries most prestigious award for our produce.
How we rear our Turkeys
Our free-range turkey chicks hatch in late spring and spend their first three weeks under a brooder, while they grow the feathers that will protect them once they are outdoors.
Properly Free Range
Once our turkey chicks have feathered up they are moved outside where they spend the summer ranging freely on grassy hillsides, actively developing strong bones and muscles. When we say 'properly' free-range we mean it! Our bronze turkeys have plenty of space in which to thrive, they are in a healthy outdoor environment with minimum stress where they build up natural immunity and can freely exhibit all their natural instincts.
Our free-range Bronze turkeys are fed a totally natural diet, free of artificial additives and chemicals just straightforward cereals, grass, nettles fodder beet and cider apples! We allow them to grow slowly so they can reach natural maturity.
Once the turkeys have reached natural maturity they are killed by hand and the carcasses are dry plucked. We hang every bird for at least 12 days, to develop the wonderful texture and depth of flavour.
How to cook your Christmas Turkey
- Preheat your oven to 180°C. Let your bird reach room temperature.
- Take a good sized roasting dish and let your turkey nestle snugly inside. If the legs overhang simply wrap a bit of tin foil around them and build a trench channeling any liquid back into the pan.
- Cook the turkey for approximately 20-25 minutes per kilo. If you are stuffing your bird simply add the weight of the stuffing to the weight of your bird and calculate the total weight and cooking time. If you are stuffing the cavity add half an hour to your cooking time and make sure you stuff it loosely.
- The best indication that your bird is cooked is when it’s easy to shake hands with it. Grab a tea towel or an oven glove and gently twist the drumstick to the side. As soon as it ‘gives’ this is the best indication the bird is cooked. You can also put a skewer into the thickest part of the thigh, the juices should run slightly pink.
- Give your bird plenty of time to rest, say 30-40 minutes at room temperature. This ensures the gorgeous juices will stay in the meat rather than run all over your carving board but be sure to catch any that do emerge and add to your gravy.
- The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a pot or two of our Pure Turkey Stock and a good glug of wine then stir to release the hidden treasures.
- Psst! There is no need to brine your bird. Because we have taken so much care slow-growing and hanging every Bronze turkey they are succulent and delicious without the need for brining.
Notes from the kitchen
This may be the most simple Christmas meal you have made!
Preheat your oven to 180C.
Remove the simplest turkey from its packaging and allow to reach room temperature.
Take a roasting pan and make two boats using tin foil, one large for the turkey and a smaller boat for the sausages.
Place the leg and the breast along side each other in the large boat of foil. Add the sausages in bacon to the smaller.
Pop in the oven and cook for 1 hour.
While the turkey is cooking, pour the tub of stock into a saucepan and allow to reduce for 30-40 minutes.
Once the turkey has cooked remove it from the pan and leave to rest for 15 minutes.
Pour the turkey cooking juices into your syrupy stock and then you are ready to serve.
Christmas cooked in one pan, in one hour!