Our customers select either:

• Whole Turkeys - whole bird with giblets which will look splendid on the table at Christmas.
• Crowned Breast - whole bird minus the dark meat carved in the traditional way once cooked.
• Boneless Rolled - with or without dark meat upon request, handy for less sittings.

Not sure what size whole turkey to order?

We find the table below is quite useful, but bear in mind that it is only a guide and the number of servings is approximate. Also we are unable to guarantee the exact weight of the bird you order. Please contact us if this is not sufficient help.

*Please note that we only have a limited number of smaller birds up to 5kg (11lb).

Your Traditional Turkey has arrived.

Here's what to do next...

Take your turkey out of the box and remove the giblets out of the turkey, place them on a tray and put everything in the fridge, below 2 degrees C.

If you do not have space to refrigerate it all, keep the giblets in the fridge and store the turkey in its box in the coolest place possible e.g. garage – but make sure it's safe from pests and pets!     

All our turkeys come with full cooking instructions and preparation tips.

• If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only.
• You may like to put a large Bramley apple or peeled onion into the body cavity.
• Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin.
• The oven should be pre-heated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C/375°F/Gas mark 5.
• About 30 minutes before the end of cooking (see table below for suggested total times), open the foil if used and turn the bird onto its back to brown the breast.
• Do try to avoid over-cooking.
• Test with a fork on the inside of the thigh, ensuring that clear juice comes out of the thigh when you pierce.
• After removing the turkey from the oven and before carving, allow it to rest for at least 30 minutes. Remember when it’s resting, if it's wrapped in foil it will carry on cooking. 

Remember that ovens vary greatly so check the manufacturers instructions

For lower weights, allow 30 minutes/kilo without foil or 40 minutes/kilo with foil.

You will find the following sequence makes for easy carving:

1. Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
2. Similarly remove the wing and cut in half.
3. Slice the breast meat from one side.
4. Repeat for the other side