Organic Turkey Crown, 4kg
We choose to raise Bronze turkeys at Daylesford because of their inquisitive behaviour, and natural inclination to roam outdoors and explore. Our turkeys are raised for 180 days, free to forage our organic pastures and woodland, and they are finished on organic oats which gives them their distinctive full flavour and wonderfully moist texture. Being smaller in size our Organic Turkey Crown is perfect for smaller parties and take less time to cook than whole turkeys.
See our turkeys on the farm below:
THIS IS A FRESH PRODUCT, PLEASE CHOOSE YOUR PREFERRED CHRISTMAS DELIVERY DATE, FRIDAY 20TH, SATURDAY 21ST, SUNDAY 22ND OR MONDAY 23RD DECEMBER AT CHECKOUT
We farm responsibly, mindfully, with intelligence and with a conscience. We hold ourselves accountable for our ethical and environmental standards and welcome the opportunity to show you what we do. Raising our animals and handling our ingredients with the greatest care and consideration, in a way that respects our environment, are the core values on which our farm is founded.
1 tbsp olive oil
2 tbsp melted unsalted butter
organic whole turkey take out of fridge 1hr before cooking
pork sausagemeat with sage and fried minced onion
sea salt & freshly ground black pepper
1. Pre-heat oven to 200ºC/Gas Mark 6. Remove giblets, keep them for the gravy or stock to gain a traditional flavour. Rub olive oil over the crown– with a little in the tray. Smear butter over the skin, and season with sea salt and freshly ground pepper.
2. Cook at 200ºC/Gas Mark 6 for the first 40 minutes (if you decide to cook breast side down first, take great care when righting the turkey after 2 hours, as hot fat is a hazard) then at 35 minutes per 1kg at 180ºC/Gas Mark 4.
3. Baste the turkey during cooking; if it starts to get too much colour, cover it in foil. Add ½ pt of water to the turkey juices in the tray, and top up to prevent drying out. Use a skewer to test deep within that the bird is cooked right through – check there is no pink meat and that the juices run clear. Then take the bird out, cover with foil and allow to rest for 30 minutes before serving.
RESTING TIME It may be tempting to bring your turkey to the table immediately, but the resting time allows the juices, which through the roasting are pushed to the outside of the roast, to redistribute themselves throughout the flesh which will provide a more succulent eating experience. You will also find it easier to carve.
100% 100g Turkey, breast, from whole bird, meat only, raw
Name per 100g unit
Energy 598 kJ
Energy 143 kcal
Fat 5.6 g
of which saturates 1.5 g
Carbohydrate 0.1 g
of which sugars 0.1 g
Fibre 0 g
Protein 21.6 g
Salt 0.3 g