Christmas Turkey 2019
Award 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
The Duck Ballantine £13.95 kg
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.
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.
Turkey Ballantine £14.95kg
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
