Reared in spacious, open farm buildings with natural light and ventilation. A ‘slow growing’ traditional breed, selected to ensure quality, flavour, succulence and a higher proportion of breast meat than your standard supermarket turkey.

Allergens: None.
Handled on a site where nuts are used.

Cooking instructions:

Preheat oven to 220°C / Gas 7. Cook for one hour, then reduce heat to 190°C / Gas 5.
Allow 15 mins per 450g + 15 mins.
Remove from the oven when internal temp reaches 72°C or insert knife where leg joins body; juice must be colourless, not pink. Rest for at least 30mins or until temp reaches 75°C. Do not cover otherwise the heat will soften the crispy skin, don’t worry it will stay warm.