Deluxe Turkey Hamper

Deluxe Turkey Hamper

£232.00 – £290.00

Our Deluxe Turkey Hamper includes:

  • An 8 kg Bronze Free Range Turkey (serves 12-14 people) OR a 5kg Bronze Turkey Crown OR a 5kg Bronze, stuffed & Wrapped Turkey Breast Roast
  • 20 Rashers of Dry Cured Streaky Bacon
  • 20 Traditional Pork Chipolatas – handmade by our butchers
  • 1/2 an Unsmoked Gammon OR 1/2 Cooked Ham (approx 3.0kg) – made specially by Moons Green of Wittersham 
  • 30 Pigs in Blankets – handmade by our butchers
  • 2lb Sausage Meat – handmade by our butchers
  • 2 x Stuffing Mix
  • Goose Fat
  • 2 x Turkey Gravy
  • Cranberry Sauce – made specially by Wooden Spoon of Wye
  • All beautifully presented in a wicker tray & a John Howe box

We, have been producing Christmas turkeys for the last 46 years and we are really proud of what we do. Our ethos has always remained the same; to produce the very best turkey possible.

Our turkeys are slow growing, old fashioned breeds, raised on a natural, cereal based diet, free from antibiotics and growth promoters. Both our Bronze and White Birds are free range from 8 weeks of age

All our turkeys are dry plucked by hand and game hung for a minimum of 10 days to ensure a delicious and succulent flavour.

John Howe Turkeys is a member of the Traditional Farm-fresh Turkey Association and all our birds are produced under its strict Golden Turkey quality assurance code.

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Description

Cooking Guide

  • 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.

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