These, award winning, turkeys are grown the old fashioned way by a family farming business that's been rearing turkeys for over 30 years.
Everything the turkeys eat is grown on the farm and milled on the farm. This means quality is never compromised and a healthy diet, rich in oats, produces birds that are famed for their flavour.
It's also why the British Turkey Awards judges, after cooking over 30 birds from around the UK, awarded their turkeys the top prize, for their superior eating qualities and taste.
All the birds they rear are hens, which gives finer muscle fibre and richer taste. And they're all reared to maturity, 5-7 months, which ensures meat with a succulent texture when cooked.
A Turkey Crown is a whole turkey with the legs and wings removed. The breast bones are left in, so it keeps the natural look of a roasted turkey when it is cooked.
It's perfect for smaller gatherings and for those who don't want lots of leftovers.
If you freeze it, make sure it's fully thawed, in your fridge, before cooking.
It's best to allow more time to thaw your turkey crown than not enough. To thaw it in your fridge allow 24 hours per 2 kg. So a typical 4 kg crown will take 2 days to thaw.
Cooking tips... You might want to wrap the crown in foil for the first half of the cooking time. Then open it up for the second half to allow it to brown. When the temperature is 74°C in the deepest part of the joint take it out of the oven, cover it and let it rest for 30 minutes. That way the juices get drawn back into the meat, making it moist and tender when cooked.
Delivered vacuum packed.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
5 days below 4 °C