Christmas Turkey

Christmas Turkey 2019

turkey-plain.jpgAward winning Local Free Range Norfolk Bronze Turkey

  • 4.8-5.5kg range £13.90kg
  • 5.6-6.5 kg range £12.95kg
  • 6.6- 7.5 kg range £11.95kg
  • 7.6- 8.5kg range £11.25kg
  • 8.6 plus range £9.90kg


Free Range Traditional Farm Fresh Turkey

  • 4.8-5.5kg range £12.50kg
  • 5.6-6.5 kg range £11.95kg
  • 6.6- 7.5 kg range £10.95kg
  • 7.6- 8.5kg range £10.55kg
  • 8.6kg plus range £9.45kg

Local Barn Reared Turkeys

  • 5.5kg – 6.5 kg £8.95kg
  • 6.6kg-8kg £8.55kg
  • 8.1- 20kg £7.95kg
  • 20kg + £7.55kg

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Norfolk Super Sized Slow Grown Roasting Chickens 8.5lb-11.5lb £8.90kg

Oven Ready Free Range Ducklings £8.95 kg (2-2.8kg)


Oven Ready Gressingham Free Range Geese £8.95 kg (5-7kg)



Chicken Ballantine £13.50kg

Whole Boned Chicken except drumsticks with sausage meat stuffing, boned duckling, pheasant breast and pork sausage meat then re trussed to look like an oven ready bird. Cooking is the same as Turkey Ballantine but for only 3-3.5 hours. Best to also cook the day before and carve from cold. You then can use the stock for gravy and fat your roasties. Approx weight 4.5-6kg

The Duck Ballantine £13.95 kg

Whole boned Large Duckling filled with sausage meat stuffing, free range Turkey fillets and pheasant breast, We leave the drumsticks on so when re trussed it looks like an oven ready bird. Cooking is highly recommended the day before as letting it set will enable you to carve full slices. Cook for 2 -2.5 hours @ 160 remove foil and baste duck skin until crisp. Cover in tin foil cool then place in fridge overnight. Great stock for your gravy and fat for the roasties once has set in your fridge you can slice with all the layers intact. Approx weight 3-3.5kg

4.5-5.5kg 3 Bird Roast £12.95 per Kg

Stuffed Turkey Crown with Duck & Pheasant Breasts with a cranberry & chestnut stuffing Covered with Streaky Bacon.

Turkey & Large Chicken Cooking Instructions

Pre heat oven 180 degrees Gas mark 4 Guideline cooking times for whole Turkey without tin foil and stuffing in the neck only.



4kg 2 hours

5kg 2.25 hours

6kg 2.5 hours

7kg 2.75 hours

8 kg 3 hours

9kg 3.25 hours

10kg 3.5 hours


Check that your Turkey is cooked by inserting a skewer into the thickest part of the breast and if the juices run clear the Turkey is cooked if the juices are pink continue cooking and check at 10 minute intervals allow to stand for at least 20 minutes before carving.