Order Online > Thanksgiving 2021 - Botterills' Turkey

Thanksgiving 2021 - Botterills' Turkey

Sorry this item is currently sold out.

Please note: Order by Monday 22nd November.


Only available for delivery Friday 19th to Saturday 27th November


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. 


Delivery Friday19th and Saturday 20th November, and Tuesday 23rd through Saturday 27th November ONLY.

(Order by Monday 22nd November! Any orders placed outside of these dates will not be delivered.)

More Details


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.

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.

Cooking Instructions

Cooking your turkey:

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 breast with lots of streaky bacon. Put onions and lemons cut in half in the cavity of the bird for extra flavour, along with big sprigs of rosemary, thyme and sage.

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 mins. Reduce heat to 170°C and cook for approximately a further 3hrs (small turkey), 3.5hrs (medium), 4.5hrs (large) and 5 hrs (X-large).

Uncover for the last 30 minutes to crisp the bacon. Stick a long skewer in the fleshiest part to test for doneness; the juices should run clear. Rest it for half an hour before carving.

Turkey gravy:

While your turkey is roasting, gently simmer the neck, heart and gizzard in 1.5l water or water and white wine, with some chopped carrot, onion, parsley, bay and peppercorns.

Allow to simmer for 1.5hrs 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. Season to taste and add a dollop of Dijon mustard if you like

Storage Advice

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.