M&S Organic Pembrokeshire Bronze Turkey

M&S Organic Pembrokeshire Bronze Turkey

Fresh class A
Reared on lush grass pastures in Wales & slower-grown for fuller flavour, juicier meat.
M&S Organic is produced with fewer pesticides, no artificial colours or preservatives, no routine use of antibiotics, and no genetically modified ingredients or manufactured herbicides.



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

Free Range, Reared on lush grass pastures in Wales slower-grown for fuller flavour, juicer meat, British Turkey, Enjoy the giblets in flavour-rich soups, stocks & gravies, Needs Cooking

For recipe inspiration and tips to cook this turkey perfectly

United Kingdom

Keep Refrigerated; Suitable for Home Freezing

Oven time shown on price weight label
Electric 180°C, Fan 160°C, Gas 4
- For best results, remove turkey from the fridge 1 hour before cooking.
- Remove all packaging, including the absorbent pad.
- Take out the giblets from the cavity and set aside.
- Season with salt and pepper, if desired.
- Preheat oven.
- Place turkey in a large, deep oven-safe tray and cover loosely with foil.
- Cook for the time shown on the label.
- Remove foil 40 minutes before the end of cooking time to allow browning.
- Baste occasionally with the juices.
- Once cooked, rest under foil for at least 30 minutes before carving.
- Ensure juices run clear and product is piping hot throughout, with no pink meat remaining.
Do not reheat.
Serving
Once cooked, delicious hot or cold.

Carving
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 as 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 the 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
568 ml (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.

NEEDS COOKING
OVEN
ELECTRIC 180°C, FAN 160C, GAS 4
• For best results, remove turkey from the fridge 1 hour before cooking.
• Remove all packaging, including the absorbent pad.
• Take out the giblets from the cavity and set aside.
• Season with salt and pepper, if desired.
• Preheat oven.
• Place turkey in a large, deep oven-safe tray and cover loosely with foil.
• Cook for the time shown on the label.
• Remove foil 40 minutes before the end of cooking time to allow browning.
• Baste occasionally with the juices.
• Once cooked, rest under foil for at least 30 minutes before carving.
• Ensure juices run clear and product is piping hot throughout, with no pink meat remaining.
Do not reheat.

Bag

Bag - Do Not Recycle; Pad - Do Not Recycle

Full Product Name:
A British organic bronze turkey with giblets

Storage:
Suitable for freezing.
For use by, see front of pack. Keep refrigerated 0°C to +4°C. Freeze by date mark shown and use within 3 months. Defrost thoroughly before cooking. Once defrosted (in a refrigerator) eat within 24 hours. Do not refreeze after thawing.
Defrost - 48 hours - in a refrigerator

Safety Warning:
Handling raw poultry safely: this product contains raw poultry. DO NOT WASH. Must be cooked according to the cooking instructions. Wash hands after handling raw poultry.

To avoid danger of suffocation, keep this wrapper away from babies and small children. Giblets do not contain gizzards. Roasting tin will contain hot liquid after cooking.

Usage:
6-9 Servings

Additional Information:
Fresh class A

GB-ORC-02 UK Agriculture

© Marks and Spencer plc

Organic

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

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