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Product Information
Basted with a rich turkey stock for extra flavour. Enjoy the giblets in flavour-rich soups, stocks & gravies.
This product contains stock to improve succulence and flavour. Some of the stock may be retained in the flesh during cooking and may be seen when the joint is carved.
Available for Christmas deliveries from 20th December - 24th December.
Use by 26th December.
This product contains stock to improve succulence and flavour. Some of the stock may be retained in the flesh during cooking and may be seen when the joint is carved.
Available for Christmas deliveries from 20th December - 24th December.
Use by 26th December.
Features
Needs Cooking
Country of origin
United Kingdom
Nutritional data
| Typical Values | Per 100g (excluding bones) | Reference intake (adult) |
|---|---|---|
| Energy kJ | 539 | 8400kJ/ |
| Energy kcal | 128 | 2000kcal |
| Fat | 5.0g | 70g |
| of which saturates | 1.3g | 20g |
| Carbohydrate | 0.7g | |
| of which sugars | 0.4g | 90g |
| Fibre | <0.5g | |
| Protein | 20.1g | |
| Salt | 0.43g | 6g |
Storage
Keep Refrigerated; Suitable for Home Freezing
Preparation and Usage
If stuffing is required, place in neck end of bird, smooth skin over and tuck underneath to hold stuffing in place. Allow an extra 20 mins per 500g of stuffing.
Serving
Once cooked, delicious hot or cold.
Carving instructions
To ensure your turkey looks as good as it tastes, here are some useful tips on carving. All you need is a sharp knife and a carving fork to hold the bird safely in position.
1. Lift one end of the 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.
Chef's tip... To make it More Special..
To improve cooking and help create a more succulent and tasty turkey, loosen the trussing bands by cutting with scissors to allow the legs to relax.
Place a peeled, quartered onion and fresh herbs into the bird cavity before roasting, these will delicately flavour the bird from the inside during cooking.
To make perfect Turkey Stock...
Remove the giblets from the bag found inside the turkey.
Place in a large pan with the neck and cover with cold water.
Add roughly chopped carrot, celery and onion, 1 bay leaf and some black peppercorns to the pan. Bring to the boil and then reduce heat and simmer for 1 hour, skimming fat from the surface. Strain and use to make delicious risottos, gravies or soups.
To make perfect Turkey Gravy...
1 tbsp plain flour
568ml (1 pint) fresh turkey stock
Sea salt and black pepper
Drain off fat from the turkey roasting tin, leaving only the turkey roasting juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and is a smooth consistency. Remove from heat. Gradually add the hot stock to the pan, stirring continuously and ensuring all the meaty sediment is included. Return to the heat and bring to the boil for 3-4 mins, stirring all the time until the gravy thickens. Season to taste and serve.
Serving
Once cooked, delicious hot or cold.
Carving instructions
To ensure your turkey looks as good as it tastes, here are some useful tips on carving. All you need is a sharp knife and a carving fork to hold the bird safely in position.
1. Lift one end of the 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.
Chef's tip... To make it More Special..
To improve cooking and help create a more succulent and tasty turkey, loosen the trussing bands by cutting with scissors to allow the legs to relax.
Place a peeled, quartered onion and fresh herbs into the bird cavity before roasting, these will delicately flavour the bird from the inside during cooking.
To make perfect Turkey Stock...
Remove the giblets from the bag found inside the turkey.
Place in a large pan with the neck and cover with cold water.
Add roughly chopped carrot, celery and onion, 1 bay leaf and some black peppercorns to the pan. Bring to the boil and then reduce heat and simmer for 1 hour, skimming fat from the surface. Strain and use to make delicious risottos, gravies or soups.
To make perfect Turkey Gravy...
1 tbsp plain flour
568ml (1 pint) fresh turkey stock
Sea salt and black pepper
Drain off fat from the turkey roasting tin, leaving only the turkey roasting juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and is a smooth consistency. Remove from heat. Gradually add the hot stock to the pan, stirring continuously and ensuring all the meaty sediment is included. Return to the heat and bring to the boil for 3-4 mins, stirring all the time until the gravy thickens. Season to taste and serve.
Cooking guidelines
Oven cook - From Chilled. Handling raw poultry safely: this product contains raw poultry. Must be cooked according to the cooking instructions. Wash hands after handling raw poultry.
Time shown on price weight label
Electric 180ºC, Fan 160ºC, Gas 4
Needs cooking
- Please remove from refrigerator for 1 hour prior to cooking
- Preheat oven
- Remove all packaging and giblets
- Line roasting tin with foil, leaving sufficient foil at each end to cover bird
- Place turkey in tin
- Brush with butter and season with salt and pepper. Fold edges of foil together so turkey is completely enclosed
- Cook for the time indicated on label on front of pack, basting regularly
- Open foil 40 mins before end of cooking time to allow turkey to brown
- Ensure that juices run clear and product is piping hot throughout. Cover with foil and allow to stand for a minimum of 30 mins before carving
- Pour over juice prior to serving
Do not reheat.
Time shown on price weight label
Electric 180ºC, Fan 160ºC, Gas 4
Needs cooking
- Please remove from refrigerator for 1 hour prior to cooking
- Preheat oven
- Remove all packaging and giblets
- Line roasting tin with foil, leaving sufficient foil at each end to cover bird
- Place turkey in tin
- Brush with butter and season with salt and pepper. Fold edges of foil together so turkey is completely enclosed
- Cook for the time indicated on label on front of pack, basting regularly
- Open foil 40 mins before end of cooking time to allow turkey to brown
- Ensure that juices run clear and product is piping hot throughout. Cover with foil and allow to stand for a minimum of 30 mins before carving
- Pour over juice prior to serving
Do not reheat.
Package type
Wrap
Recycling information
Film - Do Not Recycle; Pad - Do Not Recycle
Other Information
Full Product Name:
British whole Oakham™ turkey with added water, basted with turkey stock, with giblets
Storage:
Suitable for freezing. For use by, see front of pack. Keep refrigerated 0°C to +5°С.
Freeze by date mark shown and use within 3 months.
Once defrosted (in a refrigerator) use immediately.
Defrost thoroughly before use. Do not refreeze after thawing.
Defrost - 27-50 hours - in a refrigerator
Safety Warning:
Giblets do not contain gizzards. Roasting tin will contain hot liquid after cooking. To avoid danger of suffocation, keep this wrapper away from babies and small children.
Usage:
4-6 Servings
Additional Information:
© Marks and Spencer plc
British whole Oakham™ turkey with added water, basted with turkey stock, with giblets
Storage:
Suitable for freezing. For use by, see front of pack. Keep refrigerated 0°C to +5°С.
Freeze by date mark shown and use within 3 months.
Once defrosted (in a refrigerator) use immediately.
Defrost thoroughly before use. Do not refreeze after thawing.
Defrost - 27-50 hours - in a refrigerator
Safety Warning:
Giblets do not contain gizzards. Roasting tin will contain hot liquid after cooking. To avoid danger of suffocation, keep this wrapper away from babies and small children.
Usage:
4-6 Servings
Additional Information:
© Marks and Spencer plc
Ingredients
Oakham™ Turkey (92%), Water (6%), Turkey Stock (Water, Yeast Extract, Turkey Bones, Turkey, Salt, Tomato Paste, Sugar, Cornflour), Salt, Cornflour, Brown Sugar
Brand
M&S
Manufacturer
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
Return to Address
Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.
M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com
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