Our free-range White turkeys are raised the traditional way, with plenty of space to roam and forage in the fresh air. Their slower, natural growth and wholesome outdoor life give them a depth of flavour you simply don’t get with supermarket birds.
The meat is rich, tender, and full of character — a proper old-fashioned turkey with a taste that shines through in every bite. Perfect for bringing real flavour to the table at Christmas or any special gathering.
Serving Guide
Serving guide for Whole Turkeys:
Up to 4 people | 3kg
4-6 people | 4kg
6-8 people | 5kg
8-10 people | 6kg
10-12 people | 7kg
12-14 people | 8kg
14-16 people | 9kg
16-18 people | 10kg
18-20 people | 11kg
20-22 people | 12kg
White Free Range Turkey
From£8385
Unit price /
Unavailable
Cooking Times (approximate, ovens may vary)
Cooking times for whole birds and crowns
2kg - 1 hr
3kg - 1.5 hrs
4kg – 2 hrs
5kg – 2-2 ½ hrs
6kg – 2 ¼ – 2 ½ hrs
7kg 2 ½ – 2 3/4 hrs
8kg 2 3/4 – 3 hrs
9kg 3 – 3 ¼ hrs
For larger birds check every 15 minutes after 3 hrs.
Instructions:
Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.
