Free Range Bronze Christmas Turkey 7kg

8 reviews

£145.50

Gather the whole family around the table this Christmas with an outstanding free-range turkey from DukesHill. This 7kg bronze turkey is perfect for serving 10-12 people, taking pride of place as the centrepiece of your Christmas Day feast!

Weight: Min 7kg
Serves: 10-12

Christmas Turkey Delivery:

Your turkey or goose will be delivered fresh from the farm on Tuesday 22nd December.

It will arrive separately from the rest of your order.

(For remove delivery areas it will arrive on 23rd December).

Ⰶ Free Corney & Barrow Claret Maison Sichel With £100+ Spend

Our award-winning bronze turkeys come from third-generation turkey farmers with over forty years of expertise, so you can trust every mouthful at your Christmas table. Roaming freely in grassy paddocks and meadows, they enjoy a natural lifestyle and are fed a wholesome, cereal-based diet consisting of wheat, soya bean, barley, rape seed extract, minerals, and natural herbs, free from antibiotics and growth promoters.

We work closely with our turkey suppliers who care deeply about animal welfare, ensuring the birds enjoy a happy, healthy life in a natural environment long before they reach your Christmas table. Roaming freely from eight weeks of age, they also have access to large areas of woodland, providing ample natural stimulation.

The turkeys are hand-plucked to maintain quality, avoiding the risks associated with wet plucking. All of our bronze turkeys are hung for a minimum of seven days to enhance the flavour and tenderness that makes for a truly memorable Christmas roast.

Each turkey comes complete with a pop-up timer, cooking instructions (including specific cooking times for a 7kg turkey), and giblets, making Christmas dinner preparation stress-free.

Last order date: 20th December. Delivered fresh from the farm on 22nd December, or 23rd December for two-day delivery postcodes, and separately from any other items in your order.

Why You’ll Love It

Ideal for feeding 10-12 people with plenty of festive leftovers
Naturally raised in a free-range environment for the finest Christmas Day flavour
Hand-plucked and hung for a minimum of seven days to ensure top quality
Comes with pop-up timer, cooking instructions, and giblets for a stress-free Christmas Day

Pairs With

Cranberry sauce and rich, creamy gravy
Roasted vegetables and crispy, golden potatoes
A rich, full-bodied red wine or elegant dry white wine

Awarded 'Best Tasting Turkey' 2023 by GoodtoKnow. Good Housekeeping Taste Institute Approved.

Make sure you have an oven and roasting tin that are big enough for your bird, with room for all the fat and cooking juices. Use the weight of your bird to get your timings right, leaving plenty of time for your turkey to rest when it comes out of the oven. If you are stuffing your bird, you need to include the weight of stuffing into your calculations. We recommend just stuffing the neck cavity, restricting the body cavity to a few aromatics such as a halved onion and a few sprigs of thyme or sage. It’s best to let it rest for an hour at least, but a large bird could easily rest for an hour and a half, leaving plenty of time to get on with roasting the potatoes. We include a handy pop-out timer with every turkey. Insert your timer at a point approximately 3cm to the right or left of the front tip of the breastbone. The timer should not touch any bone. The timer and cooking times below are for guidance only, as all ovens vary. Pre-heat your oven to 180°C/350°F/gas 4 for at least 20 minutes. 4-5kg – cook 2¼ to 2½ hours, 5-6kg – cook 2½ to 3 hours ,6-7kg – cook 3 hours to 3½ hours, 7-8kg – cook 3½ to 4 hours ,8-9kg – cook 4 to 4¼ hours .Get your turkey out of the fridge at least 30 minutes before you cook it; a stone-cold bird will take longer to cook. Place some vegetables (onions, carrots etc.) in the roasting tray under the bird to enrich the turkey juices for fantastic gravy. There is no need to use foil, but it can help to roast the bird breast side down at first, turning it over for the final hour to get the turkey nicely browned. Roast your bird for the calculated time, or until the pop-out timer pops. if using a digital thermometer, we recommend cooking to an internal temperature of 65ºC, as the bird will continue to cook after removing from the oven. To be completely safe, check that the juices run clear when you pierce the thigh with a skewer. Do not overcook your turkey; it should be moist and succulent. Once cooked, lift the turkey out of the tray and rest on a carving board, covered loosely with foil, for at least an hour while you get on with the finishing touches to the rest of your meal.