Christmas Turkey

Christmas long weekend 2021

You will be supporting 4 other local independent Business & boosting the local economy by ordering at   www.daveysbutchers.co.uk (Garnett’s Pork, Burlton Farms Meldreth, Taste of Suffolk & Barsby hand raised Pies)                                            

Multi Award winning Local Free Range Norfolk Bronze Turkey and local Traditional barn Turkeys will be in short supply so order early they say every thing up 20% due to labour and feeds

  • 4.8kg to 6.4kg Bronze £16.50kg
  • 6.5kg to 7.9kg Bronze £14.95kg
  • 8kg plus £13.95kg
  • Local Traditional Barn Reared Turkeys £12.50kgturkey-plain.jpg

 

 

 

 

 

We will be supporting our Local Turkey & pork farmers. We still face uncertain times as labour is in such short supply this December! I know my farmer is concerned about this.

This would normally be a very busy and financially important time of year for all of us, Hopefully things will run smoothly this Xmas                            

 

 
 

Download Form

Please click on the link opposite to download our form. You will need Adobe Reader to open.

Email russell@daveysbutchers.co.uk for order 2021 order form

Xmas Order Form 2021

Free Range Norfolk Super Sized Slow Grown Roasting Chickens 7-10lbs £12.95

Oven Ready Free Range Ducklings 2.5-3kg £11.95kg

Oven Ready Gressingham Free Range Geese 5-7.5kg£14.95kg

Chicken Ballantine £14.95kg

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 £14.95 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
 
 

5kg 3 Bird Roast £85.00

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.

 

Weight

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.

How long does it take to cook a 3kg turkey roll?
Cover breast roll with butter and bacon,  add a cup full of water in pan cover with tin foil to save drying out, remove for last 20 mins to brown off.  Keep basting if prefered.
Cooking times will vary according to the weight of your Turkey or Turkey joint, but as a guide it is a good idea to allow 25 minutes per Kg, plus 70 minutes if the bird or joint is under 4Kg, or plus 90 minutes if it is over 4Kg, at a cooking temperature of 190°C/350°F/Gas Mark 4.

Turkey Ballantine £15.95kg

This is a whole boned free range Turkey with only the Drumsticks not boned. We then bone a free range duckling which has a cranberry and orange stuffing inside along with 4 free range pheasant breasts. The pork Sausage meat and the stuffed duck are then placed between the breast crown of the turkey and trussed to still look an oven ready Turkey. These are not small but generally if we start with a 6kg Turkey the finished boned weight is 6.5-7kg This is the smallest we can do.

 

COOKING is recommended the day before in a deep roasting dish at a temp of 150 gas mark 3 covered in tin foil with an added half cup of stock or water. The duck will slowly cook inside the turkey basting from the inside. Cook for approx. 5-6 hours. Then remove Tin Foil for the last 30 minutes and Keep Basting. You will end up with a fantastic stock, which when set you will be able to skim the fat of and use to crisp your roast potatoes the next day. When you have removed the bird from the oven cover in tin foil to cool, place in fridge overnight. The Cold Ballantine with all inside birds and stuffing’s will set and are much easier to carve in complete slices. Once sliced you can reheat in the gravy made from the stock or simply place on plates and cover with cling film and put in microwave for succulent moist Turkey

 

Please ask for Fresh Giblets on collection