KellyBronze Large Organic Turkey

Probably the most awarded Christmas Turkey in Britain the Kelly Bronze, from Paul Kelly`s farm in Essex, is the original Bronze breed. Slow growing; organic; well fed; dry plucked and hung for extra flavour and texture these birds are the best of the best according to Jamie Oliver. Complete with full cooking and carving instructions and a meat thermometer for perfect results and they cook quickly and simply!


Includes Giblets



Available for Christmas deliveries from 20th December - 24th December.
Use by 26th December.

UK

Keep Refrigerated below 4C. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not refreeze once defrosted.

Remove all packaging and giblets. Allow the turkey to come up to room temperature before cooking (This should take about two hours) All appliances vary, the following are guidelines only. For fan assisted ovens reduce temperature according to manufacturers handbook.


Cook in a pre-heated oven at 180°C/375°F/Gas mark 4. Add salt and pepper to the back of the turkey and half a litre of water in the roasting tin. Place in a roasting tin breast side down. Half way through the cooking time turn the bird over by holding the drumsticks with oven gloves.


Season the breast with salt and pepper before putting back in the oven. 30 minutes before the end of the cooking time check the temperature of the turkey by putting the complimentary thermometer half way through the thickest part of the breast. When the needle is at 65C its done. If its not up to temperature place back in the oven & check every 10 minutes.


Juices should run clear once birds is cooked. Take it out of the oven and leave it to rest for a least 30 minutes before you carve it and don't be tempted to cover it!


Cooking time 1 hour and 45 minutes.

Cardboard

Yes

Plant No EC 5388 UK

Turkey

Kelly Turkey Farm

UK

Kelly Turkeys, Springate Farm, Bicknacre Road, Bicknacre, CM3 4EP