Description
| Size | Serves |
| 1kg | 3 – 4 |
| 2kg | 6 – 8 |
| 3kg | 10 – 12 |
| 4kg | 12 – 14 |
| 5kg | 16 – 18 |
THE TURKEY
Slowly grown on a small farm in Essex, these Turkeys are reared to a higher welfare standard and given the time to develop properly — the natural fat covering that results is what makes the difference on the plate. Fast-grown supermarket birds don’t have it. Ours do. Our butchers butterfly and hand-tie each bird, which means every joint is neat, even, and ready to cook straight from the fridge.
COOKING YOUR TURKEY BUTTERFLY
Take it out of the fridge at least an two hours before cooking — a large butterfly needs longer to come to temperature. Season generously all over with flaked salt and black pepper. Drape with our dry-cured streaky bacon if you have it — it bastes the skin throughout the cook and gives you something to pick at before dinner.
Preheat your oven to 180°C / 160°C fan. Place in a roasting dish and cover loosely with foil. Roast for 20 minutes per 500g, removing the foil for the final 30 minutes to colour the skin. Internal temperature of 75°C at the thickest part of the breast before resting.
| Size | Approximate cooking time |
| 1kg | 1 hour |
| 2kg | 1 hour 40 minutes |
| 3kg | 2 hours 20 minutes |
| 4kg | 3 hours |
| 5kg | 3 hours 40 minutes |
Times are a guide — always confirm with a probe thermometer.
Rest for at least 20 minutes, loosely covered with foil, before carving. The breast needs time to relax and the juices to redistribute — don’t skip this step, particularly with a larger bird.
Carving: Remove the string and slice across the grain. The butterfly carves into clean, generous slices with no bones to work around — which is the whole point.
WHAT TO SERVE WITH IT
The classic combination needs no improvement: roast potatoes, pigs in blankets, sage and onion stuffing, roasted parsnips and carrots, and a good gravy made from the roasting juices. Cranberry Sauce alongside, and a bread sauce if your household is the kind that does bread sauce — it’s worth making properly.
For the gravy: deglaze the roasting tin with a splash of white wine and good chicken or turkey stock. Scrape up every bit of the roasting residue from the bottom of the tin, reduce by half, and season well. The fat drippings from the streaky bacon if you used it will have made their way into those juices and the gravy will be all the better for it.
A NOTE ON ORDERING
Please add a note at checkout if your order is for Christmas delivery so we can ensure it arrives at the right time. For collection from one of our shops, please add a note at the checkout too.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated on arrival. Suitable for home freezing — freeze on day of delivery and defrost slowly in the fridge. A 3kg butterfly needs at least 24 hours to defrost; a 5kg needs 36–48 hours.
