Turkey Storing & Cooking

As soon as possible after collecting your turkey, remove all packaging and store in a cool place, preferably the bottom of your refrigerator. Remove the giblets if they are inside and keep separately in the cool. The bird is best cooked within two to three days of purchase.

• If your turkey is trussed, it is best to remove the string before cooking.
  
  
• Do not stuff the cavity, as this will stop the turkey cooking properly. Instead, place a large Bramley apple or peeled onion inside.
  
  
• 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. Aga hot oven.
  
  
• Gravy always tastes better if the turkey giblets are used to make it. However it is recommended that the liver is not used as it may give the gravy a slightly bitter flavour. Instead, lightly sauté the liver in butter, chop and add to stuffing.
  
  
• About 30 minutes before the end of cooking, open the foil if used and turn the bird carefully on to its back to brown the breast.
  
  
• It is very important not to overcook a turkey – many people do and are then disappointed when it is dry. This can be avoided by testing 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, allow it to rest for 15 to 20 minutes.

Cooking Guide (Ovens Vary)

We supply only whole turkeys. We buy whole from the farm and think that by only using the breast meat, it goes against the ethos of free range farming. However, if a turkey crown is required, by purchasing the whole bird, we can ‘crown’ it for you. (Packaging the legs for use in the New Year).