Please note: This product is only available for delivery from the 19th of December. Please do not order for a delivery before then.
These are proper old-fashioned birds, reared to full maturity. A Bronze, free-range turkey reared on a natural diet of homegrown wheat and vegetable proteins by our friends the Botterills. The decent fat covering renders during cooking, meaning bags of flavour and succulent meat. As with all Botterills' birds, they are dry-plucked and game hung for a good shelf life and extra flavour.
Available for delivery Saturday 19th, Tuesday 22nd, Wednesday 23rd, Thursday 24th December.
SIZE - WEIGHT - NO. PEOPLE
MINI - 4-5kg - Serves 4-6
SMALL - 5-6kg - Serves 6-10
MEDIUM - 6-7kg - Serves 10-14
LARGE - 7-8kg - Serves 14-18
Please be aware while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.
To avoid the stress from unnecessary travelling, the birds are slaughtered on site on the Belvoir Estate, dry-plucked by hand and hung guts-in for 7-14 days to allow for greater flavour and succulence. The giblets are then removed, vacuum-sealed and included with the bird."
Take your turkey out of the fridge 1-2 hours before it goes in the oven. Rub the skin with plenty of butter and pepper and cover the breasts with lots of streaky bacon. Make a big tin foil cross inside your roasting pan, place the turkey in the middle and wrap the foil around to make a loose but closed parcel.
Cook at 220°C for 40 minutes. Reduce heat to 170°C and cook for approximately a further 2 hours (mini), 3 hours (small), 3.5 hours (medium), 4.5 hours (large) and 5 hours (X-large).
Uncover for the last 30 minutes to crisp the bacon. Stick a long skewer or meat thermometer in the fleshiest part to test for doneness - the juices should run clear. Rest it for half an hour before carving.
While your turkey is roasting, gently simmer the neck, heart and gizzard in 1.5 litre water or water and white wine, with some chopped carrot, onion, parsley, bay and peppercorns.
Allow to simmer for 1.5 hours before straining out and discarding the solids. Reduce this liquid by half, and then use to deglaze the roasting tray once the turkey is cooked. Simmer for 5 minutes, scraping the bottom of the tray as you go.
For a thicker gravy, pour everything into a saucepan, combine 1 heaped teaspoon of corn flour with just enough water to loosen it, pour into the simmering gravy and mix well until thickened.
Please remove all wrapping and place your bird on a plate on the bottom shelf of your fridge away from cooked items so that air can circulate properly.