M&S Oakham Whole Turkey without Giblets

Basted with a Rich Turkey Stock for Extra Flavour, Needs Cooking

United Kingdom

Keep Refrigerated; Suitable for Home Freezing

If stuffing is required, place in the neck end of the bird, smooth the skin over and tuck underneath to hold the stuffing in place. Allow an extra 20 minutes per 500g of stuffing.
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 the end of the drumstick, slice through the joint to separate the 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.
Handling raw meat safely: This product contains raw meat and must be cooked according to the cooking instructions. To avoid danger of suffocation, keep this wrapper away from babies and small children. Roasting tin will contain hot liquid after cooking.
Chef's tip: 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 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.

Oven cook - From Chilled. Electric 180°C, Fan 160°C, Gas 4
Needs cooking
- Please remove from refrigerator for 1 hour prior to cooking.
- Preheat oven. Remove all packaging.
- 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.

Bag

Film - Do Not Recycle

Full Product Name:
British whole Oakham™ turkey with added water, basted with turkey stock

Storage:
Suitable for freezing.
For use by, see front of pack.
Keep refrigerated 0°C to +5°C.
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 - 42-80 hours - in a refrigerator

Safety Warning:
To avoid danger of suffocation, keep this wrapper away from babies and small children. Roasting tin will contain hot liquid after cooking.

Usage:
6-10 Servings

Additional Information:
© Marks and Spencer plc

Oakham™ Turkey (92%), Water (6%), Turkey Stock (Water, Yeast Extract, Turkey Bones, Turkey, Salt, Tomato Paste, Sugar, Cornflour), Salt, Cornflour, Brown Sugar

M&S

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

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