Free Range Bronze Christmas Turkey 9kg

2 reviews

£161.00

Gather everyone around for the ultimate Christmas dinner with DukesHill's finest free range bronze turkey. Our 9kg bronze turkey serves at least 14 people, perfect for a large festive gathering, and with plenty of leftovers for delicious turkey sandwiches on Boxing Day!

Weight: Min. 9kg
Serves: 14-16

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

Behind every one of our award-winning bronze turkeys are third-generation turkey farmers with over forty years of experience. Roaming freely in grassy paddocks and meadows, the turkeys 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 turkey suppliers who care deeply about animal welfare, because it shows in every Christmas dinner. The birds roam freely from eight weeks of age, with access to large areas of woodland, ensuring a happy and healthy life. The birds are hand-plucked to preserve quality and avoid the risks associated with wet plucking, and all of our bronze turkeys are hung for a minimum of seven days to enhance their flavour.

Each free-range turkey comes complete with a pop-up timer, cooking instructions (including specific times for a 9kg turkey), and giblets, making your Christmas dinner preparation simple and 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 large family Christmas gatherings, serving at least 14 people
Naturally raised with plenty of space to roam, enhancing flavour
Hand-plucked and hung for a minimum of seven days for the best taste
Complete with cooking instructions, pop-up timer, and giblets for an easy Christmas Day

Pairs With

Cranberry sauce and rich, silky gravy
Roasted seasonal vegetables and crispy roast potatoes
A smooth, full-bodied red wine or a dry, elegant white wine

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.