All our turkeys are free range turkeys and are sourced from Golden Turkeys (John Howe Turkeys).
We are now selling Turkeys by the box. Minimum size 4.0kg.
4 – 6 people 4.0 kg - £81
6 – 8 people 5.0 kg - £91
8 -10 people 6.0 kg - £98
10-12 people 7.0 kg - £107
12-14 people 8.0 kg - £113
14-16 people 9.0 kg - £119
16-18 people 10.0 kg - £125
18-20 people 11.0 kg - £130
20-22 people 12.0 kg - £135
White Turkey Crowns
6-8 people 3.0 kg - £87
10-12 people 4.0 kg - £97
12-14 people 5.0 kg - £105
16-18 people 6.0 kg - £113
18-20 people 7.0 kg - £120
Call 01252 543283 to place you order
Our white free range turkeys are raised with great care, slightly quicker growth than the Bronze. Quicker grown means acheaper price per kilo, but that does detract from the quality of this bird. John Howe are renowned for quality whether it's white or bronze.
All our turkeys are offered at a minimum of 4kg as free range birds are treated much better than barn reared which often menas very few trukeys will be smaller than that. If you want something smaller we suggest a crown.
*We are in contact with our supplier on a regular basis and update these details accordingley. We are unable to guarantee thiese weight any longer as they have now sold most of their turkeys of this size or are incredibly low in stock. To avoid dissappointment please order early.
Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.