Remove the pre-seasoned turkey from the fridge at least 2 hours before cooking to promote even cooking. Preheat the oven to 190°C. Removing only the cling film, place the turkey wrapped in parchment paper and foil on a large roasting tray with a rack insert, if available, for better browning. Roast for 2 hours or until the core temperature is around 50°C. Remove the foil and parchment paper and baste the turkey well with the melted butter and juices. Return to the oven and continue roasting at 190°C until golden brown, basting frequently. For larger birds, you may want to lower the temperature to 175°C to allow more thorough cooking. The turkey can be removed from the oven once the temperature of the breast is above 70°C and that of the thigh exceeds 75°C. Alternatively, pierce it with a small knife at the thickest part, behind the knee joint
of the thigh the juices should run clear. If the turkey gets too dark before the desired temperature is reached, cover it with foil for the remainder of the cooking. Remove from the oven and leave to rest, loosely covered, for at least 20 minutes. Transfer the turkey to a serving platter and spoon the warmed gravy and/or cranberry relish over the top or serve alongside.
5-5.5kg
- cook for 2hr 45min to 3hr 15min
- rest for 1hr 30min to 1hr 45min
6-6.5kg
- cook for 3hr to 3hr 45min
- rest for 1hr 30min to 2hr
7-7.5kg
- cook for 3hr 45min to 4hr 15min
- rest for 2hr to 2hr 30min
Turkey, unsalted butter [MILK], lemon, thyme, rosemary, garlic
Contains: Milk
Keep chilled until ready to reheat. Preheat the oven to 200°C. Place the turkey in an ovenproof dish and coat lightly with olive oil or butter to prevent drying out. Cover the dish with foil, place in the oven and heat (see below for times) or until piping hot. This may take longer for larger birds. Transfer the turkey to a serving platter and spoon the warmed gravy and/or cranberry relish over the top or serve alongside.
5-5.5kg
- heat for 45-60min
6-6.5kg
- heat for 60min - 1hr 15min
7-7.5kg
- heat for 1hr 30min - 1hr 45min
Turkey, unsalted butter [cow's milk], lemon, thyme, rosemary, garlic
Contains: Milk
Keep chilled until ready to reheat. Preheat the oven to 200°C. Place the rolled turkey in an ovenproof dish and coat lightly with olive oil or butter to prevent drying out. Cover the dish with foil, place in the oven and heat for 50 to 60 minutes or until piping hot throughout – this may take longer for larger birds. Check the internal temperature with a probe or by sticking a small sharp knife into the centre. Transfer to a chopping board, remove the butcher’s twine, if any, and serve whole or carved on a serving platter and spoon the warmed gravy and/or cranberry relish over the top, or serve alongside.
Turkey breast mint marinade [boneless turkey [free range bronze turkey], white wine [ sulphites, yeast], mint, coriander, lemon juice, unsalted butter [cow's milk], pomace oil, garlic, cumin, sea salt, parsley]
Contains: Milk, Sulphur Dioxide and Sulphites
Remove the pre-seasoned rolled turkey from the fridge at least an hour before cooking to promote even cooking. Preheat the oven to 220°C. Removing all the packaging, place the rolled turkey on a medium roasting tray with a rack insert, if available, for better browning. Roast for 15 minutes, then reduce the oven temperature to 180°C and cook for another 15 minutes. Reduce the oven temperature further to 160°C and cook for another 30 to 45 minutes. The rolled turkey can be removed from the oven once the core temperature is above 75°C. Alternatively, pierce it with a small knife at the thickest part–the juices should run clear. If the turkey gets too dark before the desired temperature is reached, cover it with foil for the remainder of the cooking. Remove from the oven and leave to rest, loosely covered, for at least 20 minutes. Transfer to a chopping board, remove the butcher twine, if any, and serve whole or carved on a serving platter. Spoon the warmed gravy and/or cranberry relish over the top or serve alongside.
Turkey breast mint marinade [boneless turkey [free range bronze turkey], white wine [ sulphites, yeast], mint, coriander, lemon juice, unsalted butter [cow's milk], pomace oil, garlic, cumin, sea salt, parsley]
Contains: Milk, Sulphur Dioxide and Sulphites
Remove from the fridge 30 minutes before reheating. Preheat the oven to 200°C. Place the chicken in an ovenproof dish and coat lightly with olive oil or butter to prevent drying. Cover the dish with foil, place in the oven and heat for 30 to 40 minutes or until piping hot. Transfer the chicken to a serving platter and spoon the warmed gravy and/or cranberry relish over the top or serve alongside.
Whole chicken, unsalted butter (cow's milk), lemon, thyme, garlic
Contains: Milk
Remove the pre-seasoned chicken from the fridge at least an hour before cooking to promote even cooking. Preheat the oven to 200°C. Removing only the cling film, place the chicken wrapped in parchment paper and foil on a medium roasting tray with a rack insert, if available, for better browning. Roast for 30 minutes, then reduce the oven temperature to 180°C. Remove the foil and parchment paper and baste the chicken well with the melted butter and juices. Return to the oven and continue roasting for approximately 1 hour at 180°C until golden brown, basting frequently. The chicken can be removed from the oven once the core temperature exceeds 75°C. Alternatively, pierce it with a small knife at the thickest part, behind the knee joint of the thigh – the juices should run clear. If the chicken gets too dark before the desired temperature is reached, cover it with foil for the remainder of the cooking. Remove from the oven and leave to rest, loosely covered, for at least 10 minutes. Transfer the chicken to a serving platter and spoon the warmed gravy and/or cranberry relish over the top or serve alongside.
Whole chicken, unsalted butter (cow's milk), lemon, thyme, garlic
Contains: Milk
Remove from the refrigerator 45 minutes before heating. Preheat the oven to 180°C. Place on a parchment paper-lined roasting tray and bake in the oven for 10 to 15 minutes or until piping hot in the centre. Remove and carefully place on a platter.
Salmon side [fresh salmon [fish, salt]], hawaij [dill, cumin seeds, coriander seeds, fennel seeds, sea salt, turmeric, soft brown sugar [cane molasses, partially inverted sugar syrup], ground ginger, green cardamom, black pepper], Dijon mustard [water, mustard seeds, spirit vinegar, salt, citric acid, potassium metabisulphite, sulphites], sea salt
Contains: Fish, Mustard, Sulphur Dioxide and Sulphites
Remove the beef from the fridge about 30 minutes before cooking to come to room temperature. Preheat oven to 200°C. Place the sealed beef fillet in an ovenproof dish and cook for 17 minutes for medium/rare, 19 minutes for medium or 25 minutes for well done. Let it rest for 10 minutes. Arrange on a serving dish and serve with a sauce (if you wish) in a bowl on the side
Herb-crusted beef fillet [beef fillet [beef fillet], pomace oil, parsley, Dijon mustard [water, mustard seeds, spirit vinegar, salt, citric acid, preservative potassium metabisulphite], garlic, rosemary, thyme, oregano, pink peppercorns]
Contains: Mustard, Sulphur Dioxide and Sulphites
Keep chilled until 15 minutes before serving. Serve at room temperature. Arrange on a serving dish and serve with a sauce (if you wish) in a bowl on the side.
Herb-crusted beef fillet [beef fillet [beef fillet] pomace oil, parsley, Dijon mustard [water, mustard seeds, spirit vinegar, salt, citric acid, preservative potassium metabisulphite], garlic, rosemary, thyme, oregano, pink peppercorns]
Contains: Mustard, Sulphur Dioxide and Sulphites
Sour cream [milk, cream, starter cultures], Greek yoghurt [milk], Horseradish, Dijon mustard [water, mustard seeds, spirit vinegar, salt, citric acid, potassium metabisulphite, sulphites], sea salt, white pepper [White peppercorn]
Contains: Milk, Mustard, Sulphur Dioxide and Sulphites
Keep chilled until ready to reheat. Preheat the oven to 180C °C. Place the pie on an oven tray and cook for 20-25 minutes until hot through.
Puff pastry [puff pastry base [organic flour [wheat, calcium carbonate, nicotinamide, iron, thiamine], water, pasteurised egg yolk [egg], salt, lemon juice], unsalted butter [cow's milk], organic flour [wheat, calcium carbonate, nicotinamide, iron, thiamine]], squash filling [butternut squash [butternut squash], cream cheese [full-fat soft cheese, salt, stabiliser guar gum, citric acid], feta cheese [milk, salt, dairy culture, microbial rennet], maple syrup, pomace oil, olive oil, salt, cinnamon powder], chard filling [Swiss chard, leeks [leeks], spring onion [spring onion], pomace oil, pomace oil, garlic, za'atar [sesame, thyme, sumac, salt, olive oil], extra virgin olive oil, salt], pastry [free range egg [egg], double cream [milk]], za'atar [sesame, thyme, sumac, salt, olive oil].
Contains: Cereals containing Gluten, Eggs, Milk, Sesame, Wheat
May Contain: Nuts, Rye
Keep chilled until ready to reheat. Preheat the oven to 180°C. Place the pie on an oven tray and cook for 12-14 minutes until hot through.
Festive lentil ragu [chestnut mushroom, puy lentil, chestnuts, roasted aubergine [aubergine [aubergine], pomace oil, sea salt, black pepper], onion, dates [rice flour], pomace oil, tomato concentrate, veg stock [water, vegetable bouillon [sea salt, potato starch, hydrolysed vegetable protein, soya, sunflower oil, rapeseed oil, onion, parsnip, carrot, leek, celery seed, parsley, turmeric, white pepper, garlic, mace, lovage, nutmeg]], garlic, spice mix for lentil bake [cumin, rosemary picked [rosemary], allspice pimento, black pepper, ground cinnamon, coriander ground], corn flour, sea salt, celery [celery]], tahini polenta crust [soy milk [soybeans, tapioca syrup, salt, job's tear, calcium carbonate], tahini [sesame], water, polenta [corn], sea salt], extra virgin olive oil, za'atar [sesame, thyme, sumac, salt, olive oil].
Contains: Celery, Sesame, Soya
May Contain: Mustard, Nuts
