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.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Raw turkey is sensitive to bacterial infection, but any bacteria is killed during the cooking process.
Never wash raw turkey as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.