Festive Turkey Feast

This meal feeds 4 - 6 people and in your box you will find:

• 1x 2-2.5kg British turkey crown with Côte Festive Salt​
• 12x Pigs in Blankets with a Spiced Cranberry Glaze
• ​6x Yorkshire Puddings​
• 1x 1.2kg bag of Roast Potatoes
• ​1x 450g Broccoli au Gratin
• ​2x 300g Apricot & Mustard Chantenay Carrots​
• 2x 300g Braised Red Cabbage​
• 2x 300g Shallot and Thyme Jus​

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Turkey Crown (2-2.5kg) - 274kcal per 200g serving Côte Festive Salt (50g) - 9kcal per 25g serving Pigs in Blankets (12 pieces) - 90kcal per 35g serving Cranberry Harissa (50g) - 212kcal per 13g serving Roast Potatoes (1.2kg) - 112kcal per 200g serving Broccoli Gratin (450g) - 91kcal per 75g serving Apricot & Mustard Chantenay Carrots (2 x 300g) - 72kcal per 100g serving Yorkshire Puddings - 140kcal per Yorkshire Pudding

Braised Red Cabbage - (2 x 300g) 294 kcals per 100g serving Shallot & Thyme Jus (2 x 300g) - 98kcal per 100g serving

Adults need around 2000kcal a day.  

For all allergen, ingredient & 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.

Festive Turkey Feast 

• 2-2.5kg British turkey crown from Larchwood Farm, East Anglia (Cook time: 2hrs 30min) 
• Côte Festive Salt 
• Pigs in Blankets (Cook time: 30 min) 
• Spiced Cranberry Glaze (to accompany the Pigs in Blankets) 
• Yorkshire Puddings (Cook time: 30 min) 
• Roast Potatoes (Cook time: 45 min to 1 hour) 
• Broccoli au Gratin (Cook time: 2-3 min microwave / 30min oven) 
• Apricot & Mustard Chantenay Carrots (Cook time: 3 min microwave / 30min oven) 
• Braised Red Cabbage (Cook time: 2 min microwave / 5 min on the hob) 
• Shallot & Thyme jus (2-3 mins microwave / 5 min on the hob) 

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 Côte 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 xx 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 and place them onto a baking tray lined with baking parchment. 
• Apricot & Mustard Chantenay Carrots – remove from the packaging and place them onto a baking tray lined with baking parchment. 
• Roast Potatoes - remove from the 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. 
• Yorkshire Puddings – remove from the packaging and place them onto a baking tray lined with baking parchment.  
• Braised Red Cabbage - remove the packaging and decant into a saucepan or a microwavable container.  
• Broccoli au Gratin- remove the sleeve and film. 
• 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 another 30 minutes. 

7. Place the pigs in blankets, Yorkshire puddings, broccoli 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 cranberry glaze. 

9. Place the shallot & thyme jus in the microwave on full power for 2-3mins (900w). Stop and 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 red cabbage in the microwave and heat on full power (750w - 4 minutes / 850w - 2 minutes 30 seconds /1000w 2 minutes). 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. 

12. Bon Appétit! 

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.