Free Range Fresh Halal Turkey
Free Range Fresh Halal Turkey
The traditional centrepiece to your family dinner table this festive season.
Renowned for their rich flavour and succulence, our hand selected turkeys are a slower-growing breed, which means they tend to boast full-flavoured meat with a wonderfully firm texture.
Whether your guests love white meat, brown meat or both, there'll be plenty to go round when it comes to a whole turkey.
The birds roam freely across their paddocks, eating insects and pecking the trees and hedgerows before returning to their houses at night or to feed and drink. Fallen trees or specially built structures keep the birds active and occupied as they climb and perch. All this freedom, natural light and fresh air makes for a healthy bird and an especially tasty meat for your festive dinner treat.
3kg-3.5kg birds feeds 6-8 people
*Suitable for home freezing
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We only rear our halal free range turkeys, an old-fashioned breed that provides a carcass with fantastic flavour and even coverage of meat. The natural flavour of the bird is made even better by slow growth to natural maturity. This takes 24 weeks and results in meat that's reliably juicy and tasty, with a tender texture and just the right amount of fat.
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France
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Un-stunned, slaughtered by hand
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Use-by 26/12/2023
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Per 100g edible portion
Energy
696kj, 165kcal
Fat 3.10 g
Saturates 1.00 g
Sugars 0.50 g
Salt 0.17 g
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We agree that it's important to know where your turkey has come from and how it's been reared. Carefully selecting slow growing breeds that reach full maturity naturally. All turkeys have plenty of space to run about in and enjoy natural daylight.
From late summer the turkey’s live in large airy barns that open on to green downland fields. Every day they explore their natural surroundings pecking at the grass and bales in the fresh air. At night they are in large, straw bedded barns with plenty of room. They are fed on high quality feed (a mix of wheat, barley and oats).
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Plastic- Recyclable
Gel Packs- plastic recyclable
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Because our birds are slow grown and the carcasses have been hung, they'll take less time to cook than an intensively reared bird. And you'll see no shrinkage in the oven as they're not full of excess moisture.
Remove your bird from the fridge two hours before cooking allowing it to get to room temperature. Reserve your giblets for a delicious gravy accompaniment
It is best to remove the trussing string on the turkey before cooking. Do not stuff the main cavity as this prevents the turkey from cooking properly, instead opt for an apple, lemon or onion
Preheat your oven to 230°C/ 210°C fan
Sprinkle the turkey with salt and pepper and place in a deep bottomed roasting tray turkey breast side down, cover loosely with tin foil
Cook the turkey at this temperature for the first 20-60 minutes depending on size, before reducing the heat to 190°C/ 170°C fan for the remaining time
Roast for approximately 30 minutes per kg (4kg - 2hr 10mins, 5kg 2hr 15mins-2hr 30mins, 6kg 2hr 30mins-2hr 45mins)
Everyone loves crispy skin, so remove your foil and turn your turkey on its back for the last 20-30 minutes of roasting time
Remove from the oven, cover loosely with foil and rest well before carving - to test when your turkey is done, pierce the thickest part of the thigh and check that the juices run clear
Whilst resting, pour the juices from your roasting tray into a saucepan and reduce over a high heat to make the most delectable jus
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The natural flavour of the bird is made even better by slow growth to natural maturity. This takes 24 weeks and results in meat that's reliably juicy and tasty, with a tender texture and just the right amount of fat.
