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Festive Turkey Menu

£84.95

Available for delivery until 23rd December 2021

Serves 4/6

Recommendations

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Our Festive Turkey Menu includes:

  • Turkey roulade with chestnut & cranberry stuffing (Approx 2.5kg raw meat)
  • Braised spiced red cabbage
  • Roasted spiced butternut squash & baby carrots with walnuts
  • Bruxelles sprouts with bacon crumb
  • Pigs in blankets
  • Roast potatoes with goose fat
  • Red wine jus
  • Cranberry sauce

Serves 4/6 generously

Turkey Stuffed

Ingredients:

Turkey Breast (63%), Stuffing (Chestnuts, Butter (Milk), Cranberry Jelly (Sugar Syrup, Cranberry (34%), Water (30%), Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrates, Calcium Citrates), Preservative (Potassium Sorbate)), Panko Breadcrumbs, (Wheat Flour, Dry Yeast, Salt, Enzyme [Wheat Gluten 99.55%, Endo-1,4-beta-xylanase 0.25%, α-Amylase 0.2%]. Processing Aid: Corn Oil, Sage (16.5%), Salt), Shallots, Dried Cranberries (Cranberries, Sugar, Sunflower Oil), Water, Garlic, Sage, Thyme, Parsley, Salt, Black Pepper, Nutmeg), Olive Oil, Rosemary, Onion Powder (2%), Garlic Powder, Salt, Sweet Paprika.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where egg, mustard, fish, soya, celery, nuts, crustaceans, and molluscs are handled

Spiced Cabbage:

Ingredients:

Red Cabbage (84%), Sultanas (5%) (Golden Sultanas, Sulphur Dioxide, Sunflower Oil), Brown Sugar, Unsalted Butter (Milk), Red Wine Vinegar (De-Alcoholised Cabernet Sauvignon, Cabernet Sauvignon, Salt, Preservative: Sulphur Dioxide), Cinnamon, Orange Juice (0.3%), Mixed Spices (Coriander, Cassia, Ginger, Fennel, Nutmeg, Cloves), Orange Zest (0.05%), Salt, Black Pepper

May contain: Celery and Celeriac

Allergen Information. For allergens see ingredients in Bold Produced in an environment where, wheat, celery, eggs, tree nuts, mustard, soya, fish, crustaceans, and molluscs are handled.

 

Brussel sprouts:

Ingredients:

Brussel Sprouts (85%), Confit Garlic (Garlic (19%), Blended oil (Sunflower Oil, Extra Virgin Olive Oil), Olive Oil, Bacon Crumb (Pork (85%), Water, Salt , Preservative E250, E252, Antioxiant E301), Thyme, Parsley.

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Spiced Carrots and Butternut:

Ingredients:

Baby Carrots (49%), Butternut Spice (49%)(Butternut Squash (84%), Vegetable Oil, Chestnuts, Walnuts, Garlic, Rosemary, Salt, Cinnamon, Coriander Seeds, Cumin, Black Pepper), Parsley.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Roast Potatoes:

Ingredients:

Peeled Potatoes (91%) (sodium Sulphite), Potato Flakes, Rapeseed oil.

May contain: Tree nuts, Peanuts, Seeds, Cereals, Soya & products containing gluten.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Goose fat:

Ingredients:

Goose fat (100%)

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Pigs in Blankets:

Ingredients:

Toulouse sausage (Pork (98%), Spices, Nitrite Salt), Streaky Bacon (Pork 85%, Water 10%, Salt 3.5% , Preservative Sodium Nitrite, Potassium Nitrate, Antioxidant Sodium ascorbate)

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Red Wine Jus:

Ingredients:

Water, Red Wine (35%)(De-alcoholised Cabernet Sauvignon (60%), Cabernet Sauvignon (40%), Salt, Preservative: Sulphur Dioxide) (Veal Jus Paste (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Thyme.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

 

Cranberry Sauce:

Ingredients:

Sugar Syrup (30-40%), Cranberry (34%), Water (30%), Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrates, Calcium Citrates), Preservative (Potassium Sorbate).

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where milk, wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

 

 

Cooking time – 2 hrs 50 minutes

For best results oven cook

Fan oven at 180°C / electric oven at 200°C / gas mark 6

1. Pre-heat the oven.

2. Remove the turkey from the plastic bag and place onto a baking tray. Cover with baking parchment or tin foil. Place in the centre of the oven and set timer for 1 hr 15 mins.

Remove the packaging from most of the items:
– Roast potatoes – remove sleeve & film
– Pigs in blankets – remove all packaging & place onto a baking tray
– Spiced butternut squash & baby carrots – remove sleeve & film & place onto a baking tray
– Bruxelles sprouts – remove all outer packaging apart from the plastic tray

3. Place the potatoes in a roasting tray, spreading out evenly, add the goose fat (you may need to warm this slightly on the hob or in the microwave for a few second beforehand) and toss the potatoes until they are well coated.

4. After 1hr 25mins, remove the tin foil from the turkey and baste the meat with the juices. Put the tin foil back on and return to the oven, setting a timer for 1 hour.

5. Remove the baking parchment/tin foil from the turkey and continue to cook for 10 minutes – the top of the turkey should start turning golden brown.

6. Move the turkey to the bottom of the oven, place the roast potatoes, pigs in blankets and spiced butternut squash onto the top shelf of the oven. Set the timer for 10 minutes.

7. After 10 minutes, remove the turkey, tightly wrap it in foil and leave to stand. Place the bruxelles sprouts onto a baking tray and add to the oven. Set the timer for 20 minutes.

8. Just before the cooking time is done, remove the sleeve of the spiced cabbage and pierce the film several times. Place onto a microwaveable plate and heat on full power ( 750w – 4 minutes / 850w – 2 minutes 30 seconds / 1000w 2 minutes). Stir halfway through the cooking time. Mix well and allow to stand for 1 minute. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure the cabbage is fully heated before serving.

9. After the turkey has rested for 20 minutes, remove all the other items om the oven and leave
to rest for 1-2 minutes.

10. Open the bag of red wine jus and place the contents into a microwaveable container. Heat on full power (750w – 5 minutes / 850w – 4 minutes / 1000w – 1 minute 30 sec). Stir halfway through the cooking time. Mix well and allow to stand for 1 minute. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve. Allow to stand serving with cranberry sauce.

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving.

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.