Daylesford Organic Turkey

We choose to raise Bronze turkeys at Daylesford because of their inquisitive behaviour and their natural inclination to roam outdoors and explore. Our turkeys are raised for 180 days, free to forage our organic pastures and woodland and finished on organic oats, which give them their distinctive full flavour and wonderfully moist texture. Further to this, we dry pluck and game hang them for 13 days to tenderise the meat and enrich flavour, promising even cooking and crispy skin the most delicious possible turkey.

Delicious with: fluffy potatoes; chipolatas; cranberry and pork stuffing; chicken gravy; and all the
other traditional trimmings.

Suitable for Coeliacs

UK

Suitable for Home Freezing

Wash hands and clean all surfaces and utensils after handling raw poultry. Do not wash your raw turkey before cooking.
Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until a meat thermometer reaches 65C when inserted into the thickest part of the breast or 70C in the thickest part of the thigh. Or Until the juices run clear

Cooking Instructions:
Weight 4.5 - 5.5kg; Cook Time 2hrs 40 mins
Weight 5.5-6.5kg; Cook Time 3hrs 15 mins


Ingredients:
Daylesford Organic whole turkey or crown (take out of fridge an hour before
cooking)
1 pack Daylesford pork sausagemeat (454g)
1 tbsp olive oil
2 tbsp melted unsalted butter
Sea salt & freshly ground black pepper


Method:
1. Pre-heat oven to 185ºC/Gas Mark 5. Remove giblets and set aside (keep for making a traditional gravy). Stuff the turkey neck cavity with the pork sausage meat. Rub the olive oil and
melted butter over the turkey skin and season generously with sea salt and freshly ground pepper inside and out.
2. Place the turkey in a roasting tin in the oven and cook at 185ºC/Gas Mark 5 for the first 40 minutes of the total cooking time (see guidelines above). Then turn the temperature down to 170ºC/Gas Mark 4 for the remainder of the total cooking time.
3. Baste the turkey frequently during cooking. If the skin starts to take on too much colour, use
foil to cover. Add 250ml water to the turkey juices in the roasting tin to prevent drying out.
4. At the end of the cooking time, take the roasted turkey out of the oven. We recommend
using a meat thermometer to check the internal temperature is 70°C for 2 minutes at the thickest part of the breast. Cover with foil and allow to rest for 30 minutes before serving. It may be tempting to bring your turkey to the table immediately, but the resting time allows the juices to soak into the meat, which will produce more succulent results.
Ensure the turkey is thoroughly cooked, the juices run clear and there is no pink meat. All appliances vary and this is a guide only.


* Wash hands and clean all surfaces and utensils after handling raw poultry.
* Do not wash your raw turkey before cooking.
* Suitable for freezing, freeze on day of purchase. Defrost for 48 hours in the fridge and ensure fully thawed before cooking

Loose

Recyclable

Storage:
Suitable for freezing, freeze on day of purchase. Defrost for 48 hours in the fridge and ensure fully thawed before cooking

Turkey.

Free From Celery, Free From Cereals Containing Gluten, Free From Crustaceans, Free From Eggs, Free From Fish, Free From Lupin, Free From Milk, Free From Molluscs, Free From Mustard, Free From Nuts, Free From Peanuts, Free From Sesame, Free From Soya, Free From Sulphur Dioxide/Sulphites

Suitable for Coeliacs

DAYLESFORD ORGANIC

UK