The Festive Turkey Feast

Our Festive Turkey Feast feeds four to six people and in the box you will find:

2-2.5kg British turkey crown
Côte Festive Salt
Pigs in Blankets with a Spiced Honey Glaze
Roast Potatoes
Sprouts à la Française
Apricot & Mustard Chantenay Carrots
Roast Miso Parsnips
Shallot and Thyme Jus

Why not add a bottle of our favourite wine to your order to enjoy with your meal:

Aubert & Mathieu’s Palooza Rouge – 750ml 12.5% abv – Turkey pairs beautifully with red-fruited wines, so try Aubert & Mathieu’s Palooza rouge, with notes of juicy red cherry and redcurrant.

We’ve included an option for a bacon lattice, just add our Smoked Streaky Bacon to create the ultimate lattice top.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Turkey Crown (2kg) – 274kcal per 200g serving
Cote Festive Salt (100g) – 9kcal per 25g serving
12x Pigs in Blankets (12 each) – 90kcal per 35g serving
Spiced Honey (75g) – 49kcal per 13g serving
Roast Potatoes (2kg) – 187kcal per 334g serving
Sprouts A’La France (500g) – 87 kcal per 83g serving
Apricot & Mustard Chantenay Carrots (500g) – 60kcal per 83g serving
Roast Miso Parsnips (2x300g) – 92 kcal per 100g serving
Shallot & Thyme Jus (2x300g) – 98kcal per 100g serving

Total cooking time: 2hrs 30minutes – For best results oven cook.

You will need a few baking trays/tins for cooking, along with your best serving dishes.

1. Pre-heat your oven to fan 200°C / electric 220°C / gas mark 7.

2. Remove the turkey from its plastic bag and place onto a baking tray (with the string on). Season generously with about 1 tablespoon of the festive salt (keep the remaining salt for grills, roasts & general use), drizzle with some vegetable oil then cover with baking paper or tin foil. Place in the centre of the oven and set a timer for 1 hour.

3. After an hour, carefully remove the turkey, take off the baking paper or tin foil then baste it with its juices for ultimate flavour and to keep the meat juicy and tender. If you’re adding bacon lattice, now is the time to lay it on top (see page x for instructions). Place the baking paper or tin foil back over the turkey and pop it back in the oven for 30 minutes.

4. While the turkey cooks, remove packaging from the following items:

Pigs in Blankets – remove from the packaging & place them onto a baking tray lined with baking parchment.

Apricot & Mustard Chantenay Carrots – remove from the packaging & place them onto a baking tray lined with baking parchment.

Roast Potatoes – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay the flat side of the potato down to get crispy.

Roasted Miso Parsnip – remove from its packaging and decant into a baking dish with 2 tablespoons of vegetable oil. For best results lay flat to get a crispy finish.

Sprouts à la Française- remove the sleeve and pierce film several times.

Shallot & Thyme Jus – remove the packaging and place in either a saucepan or microwavable container.

5. Once the timer goes off for the turkey, carefully discard the baking paper or tin foil and baste the turkey again, place the roast potatoes into the centre of the oven along with the turkey and set a timer for 30 minutes.

6. Once the timer goes off remove the turkey and leave to stand under some foil and a tea towel for 30 minutes.

7. Place the pigs in blankets, parsnips and carrots into the oven with the roast potatoes and cook for a final 30 minutes. Once done, remove all items from the oven.

8. Place the pigs in blankets in a serving dish and drizzle with your desired amount of spiced honey.

9. Place shallot & thyme jus in the microwave on full power for 2-3mins (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.

10. Place sprouts in the microwave on full power for 2-3mins (900w). Allow to stand for 1 minute and stir well before serving.

11. Plate up all the vegetables. Remove the string from the turkey. Depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.

Chef’s Tip – When cooking the roast potatoes, we’ve suggested 45 mins to 1 hour. Keep an eye on them and once you are happy with the colour of your potatoes please remove from the oven.