Folly View Farm Whole Free Range Turkey 3-4kg
Slow matured for extra flavour and succulence. Raised on a GM-free grain diet on Maesmawr Farm in Surrey. Available in various weights for all gathering sizes.
Serves 4-5
Ingredients: Turkey.
Keep refrigerated
3-4kg
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Origin: UK.Slaughter GB 7164, Cut GB 7164.
Cooking Instructions:
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.
Slow matured for extra flavour and succulence. Raised on a GM-free grain diet on Maesmawr Farm in Surrey. Available in various weights for all gathering sizes.
Serves 4-5
Ingredients: Turkey.
Keep refrigerated
3-4kg
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Origin: UK.Slaughter GB 7164, Cut GB 7164.
Cooking Instructions:
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.
Slow matured for extra flavour and succulence. Raised on a GM-free grain diet on Maesmawr Farm in Surrey. Available in various weights for all gathering sizes.
Serves 4-5
Ingredients: Turkey.
Keep refrigerated
3-4kg
Find nutritional information by clicking on image section.
Product featured comes uncooked.
Origin: UK.Slaughter GB 7164, Cut GB 7164.
Cooking Instructions:
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4, Place the turkey in a large roasting tin, breast-side up, cook for 30 minutes initially then roast for 25 mins per 500g or until the internal temperature reaches 75°C or above, remove from oven and cover loosely with foil, allow to rest for 30-45 minutes before carving. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be clear. Before serving your turkey, always check that the meat is steaming hot throughout, there is no uncooked, pink meat visible and when you cut into the thickest part, the juices run clear. Leave the turkey to rest before carving.
