Devon Organic Turkey Boned & Rolled with Bacon, Bronze

A delicious organic turkey boned and rolled, easy to carve, and great for a family celebration. Beautifully rolled with the leg meat through the middle and the breast meat on the outside. Plaited with bacon to keep moist whilst cooking and great for taste. A fantastic centrepiece on your Christmas table.

Turkey size guide

This is our recommendation: 

2kg - approx. servings 6-8 

4kg - approx. servings 8-10

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 Turkey from its wrapping, 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:

Here are the approximate cooking times for boned and rolled turkey at 180°C (350°F):

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Take the boned and rolled turkey out of the fridge 30 minutes before roasting to bring it to room temperature.
   • Pat the turkey dry with paper towels and rub it with butter or olive oil.
   • Season the turkey all over with salt, pepper, and herbs. For extra flavour, you can rub garlic butter or other herb butter under the skin (if there is skin) or directly onto the meat.

2. Roasting:

   • Place the boned and rolled turkey on a roasting rack in a roasting pan. Ensure it’s tied up securely with kitchen twine to hold its shape during roasting.
   • Roast the turkey according to the times provided in the table above, based on the weight of your turkey.
   • Basting: Baste the turkey every 30 minutes with the juices from the roasting pan or with melted butter for added flavour and moisture.

3. Check Doneness:

   • The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part of the roll. Use a meat thermometer to ensure accuracy.
   • If the turkey starts to brown too quickly, cover it loosely with foil and remove it during the last 30 minutes of cooking to allow the exterior to crisp up.

Resting and Serving

1. Resting: Once the turkey reaches the correct internal temperature, remove it from the oven and loosely cover it with foil. Let it rest for 15-20 minutes. This helps the juices redistribute, making the meat juicier.

2. Carving: Since the turkey is already boned and rolled, carving is simple. Slice the turkey into rounds and serve.