Devon Organic Turkey, Bronze, Previously Frozen

A delicious organic turkey. The best quality Heritage Turkey ensures a moist and flavoursome centrepiece for a special lunch! These delicious organic turkeys are fed on a mixture of homegrown cereals and love to go foraging for themselves in the rich pasture meadows. They are then hung for two weeks to develop their flavour and texture.

Turkey size guide

This is our recommendation: 

4kg (3.5kg-4.5kg) approx. servings 9

5kg (4.5kg-5.5kg) approx. servings 11

6kg (5.5kg-6.5kg) approx. servings 13

7kg (6.5kg-7.5kg) approx. servings 15

8kg (7.5kg-8.5kg) approx. servings 17

9kg (8.5kg-9.5kg) approx. servings 19

Good To Know

Ingredients & Nutritional's

Organic free-range Turkey

How To Store

Please Note: If you plan to purchase a turkey before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your turkey will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Whole Turkey from its wrapping, making sure you keep hold of the exact weight of the bird (you’ll find this on the card label, please remove the giblets bag before cooking). Place the Turkey onto a wire rack and sit the rack on a plate. 

Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:
If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.

 Our Farms & Suppliers 

Our Bronze turkeys are slow-grown and carefully reared on the Malseed family farm on lush Dartmoor pasture. The turkeys are reared using traditional farming methods and allowed to mature slowly over several months. They are fed on a healthy diet consisting of organic cereals and natural ingredients with no additives or growth promoters, then finished on local oats to provide an excellent taste and marbling. They even drink Dartmoor spring water! These organic turkeys are clever birds and need a lot of entertainment so are kept busy with toys to play with, as well as lots of pasture to stretch their legs and enjoy the fresh Devonshire air.

How To Cook  

We recommend:

Cooking Times

Here are the approximate roasting times for different sizes of turkey at 180°C (350°F):

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Remove the turkey from the refrigerator and pat it dry with paper towels. If brined, rinse and dry thoroughly.
   • Let the turkey sit at room temperature for about 30 minutes before roasting.

2. Seasoning:

   • Rub the skin with oil or softened butter. Season generously with salt and pepper.
   • Optional: Stuff the turkey cavity with herbs, garlic, onion, or citrus fruits for added flavour.

3. Roasting:

   • Place the turkey breast side up on a rack in a roasting pan.
   • If desired, cover the breast with foil to prevent it from over-browning, removing it during the last 30-60 minutes of cooking.
   • Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
   • Roast according to the times listed in the table above.

4. Check Doneness:

   • The turkey is done when the internal temperature reaches 75°C (165°F). Check-in multiple spots.

5. Resting:

   • Remove the turkey from the oven and cover it loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to be redistributed.