M&S Collection Free Range Bronze Whole Turkey with Giblets

Fresh class A British free range Bronze turkey with giblets excluding gizzard

Available for Christmas deliveries from 20th December - 24th December.
Use by 26th December.
Turkeys limited to two per delivery.

Produced in the UK with M&S assured turkey from farms in the UK.

SUITABLE FOR FREEZING. For Use By, see front of pack. Keep refrigerated 0°C to +4°C. Freeze on day of purchase and use within 1 month. Once defrosted (in a refrigerator) use immediately. Defrost thoroughly before use. Do not refreeze after thawing.
DEFROST - 19 hours - room temperature

Time shown on price weight label

Electric 190°C
Fan 160°C
Gas 5

Remove from the fridge to temper for 1 hour prior to cooking.
Preheat oven. Remove turkey from packaging and remove giblets from cavity and place to one side. Season with salt and pepper, if desired.
Place turkey in a large deep ovenable tray and cover loosely with foil. Cook for the time shown on the price weight label, remove the foil 1 hour before the end of cooking time, baste occasionally during cooking. If turkey gets too dark during cooking, cover with foil. REST under foil for a minimum of 45 mins prior to carving for the most succulent texture and
flavour. Always check that the product is cooked throughout and juices run clear with no pink colour remaining. Check food is piping hot throughout before serving.
Do not reheat.


CHEFS TIPS
SERVING Once cooked, delicious hot or cold.


CARVING INSTRUCTIONS
To ensure your turkey looks as good as it tastes, here are some useful tips for carving. All you need is a sharp knife and a carving fork to hold the bird safely in position.
1. Lift one end of a drumstick and use it to pull the whole leg away from the body, then cut through the joint between the thigh and the body.
2. Turn the turkey so the neck is facing you. Slice the breast meat evenly, carving into long slices parallel with the breast bone.
3. Hold leg by end of drumstick, slice through joint to separate drumstick and thigh.
4. Drumstick meat can be carved off in a vertical direction.
5. Using carving fork hold thigh in place and carve meat either side of the bone.


If stuffing is required, place in neck end of bird, smooth skin over and tuck underneath to hold stuffing in place.

Turkey

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