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.

France

Un-stunned, slaughtered by hand

Use-by 26/12/2023

Nutritionals per 100g: Energy 141 Kcal/ 591 kJ | Fat 5.4g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Protein 23.9g | Salt 0.12g.

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).

Box- Recyclable

Paper Tape- Recyclable

Food Grade Plastic- Recyclable

Gel Packs- plastic recyclable

STEP 1 Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

STEP 2 Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.

STEP 3 Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.

STEP 4 Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.

STEP 5 Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.

STEP 6 Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.

STEP 7 Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.

STEP 8 Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

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.