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Cook The Perfect Christmas Turkey

Norfolk Black turkeys are hung for seven days, and therefore need a shorter cooking time.

Allow approximately 15 to 20 minutes per pound in a conventional oven, and adjust for a fan-assisted or non-conventional oven.

  1. Rinse your turkey with cold water and pat it dry with kitchen towel, then set it in a large baking tray and smear it with butter, good dripping or a few rashers of streaky bacon.
  2. Season with salt and pepper, cover with kitchen foil and cook in a preheated oven at 180C/350F/Gas 4 for 30 minutes.
  3. Lower the temperature to 150C/300F/Gas 2, and baste the turkey once every hour. For the last 30 minutes increase the temperature back to 200C/400F/Gas 6, as this helps draw the flavour and moisture back from the bone.
  4. Uncover the bird for the last 15 minutes to brown. The turkey is cooked when its juices run clear when pricked with a knife.
  5. Allow it to rest for half an hour before carving. The meat closest to the bone should still be light pink in appearance.

Serve with brussels sprouts, honey-roasted parsnips, carrots, potatoes, our very own Chestnut & Thyme Stuffing Mix and Cranberry & Orange Relish

From all at Peeles Merry Christmas and a Happy New Year!

Size Guide

All of our breeds of turkeys are unimproved. Meaning they have a high, angular confirmation. Bearing this in mind, the following applies as a guide:

3-4kg – feeds up to 4 people
4.5kg -feeds up to 4-5 people
5kg – feeds up to 6 people
6kg – feeds up to 6-7 people
7kg – feeds up to 7-8 people
8kg – feeds up to 10-12 people
9-10kg – feeds up to 12-14 people