Festive Food Preparations
The festive season is upon us and whether its an intimate dinner for two, feeding family from near and far or a large group of friends we want to make it a feast to remember.
The festive season is upon us and whether its an intimate dinner for two, feeding family from near and far or a large group of friends we want to make it a feast to remember. So whether you are a traditional turkey eater, an indulgent fillet of beef lover or you are more game with a goose or duck, our master butchers can find you the perfect show stopper!
For us, the turkey is still the king of Christmas. Our turkeys are reared by the Davis family in the rolling Monmouthshire hills. From 6 weeks old the turkeys forage naturally in the fields, and this regular exercise along with feeding off the land produces a succulent and full flavoured meat. Don’t just take our word for it, our turkey has just included in the Best Turkeys for 2017 in The Independent!
Our Turkey guide
It is quite tricky to know what size bird you’ll need, how many people are come and how much will they eat are all questions you’ll be asking yourself.
We do our best to recommend the correct size but due to the nature of organic growth and a slight seasonal varience we never know quite what we will get in December. But, what we do know is that it’ll taste delicious.
We’ve put together a chart to help you decide which you’ll need (we recommend a little bigger for those boxing day turkey sarnies!).
4kg+ / 9lbs + / 4-6 people
4.5kg + / 10-12lbs / 6-8 people
5.5kg+ / 12-14lbs / 8-10 people
6.5kg+ / 14-16lbs / 10-12 people
7.5kg+ / 16-18lbs / 14-16 people
8.5kg+ /18lbs+ / 16+ people
Remove the turkey from the fridge 1-2 hours before you are ready for it to go in the oven. Although it’ll be full of flavour we recommend rubbing over a little oil, salt, pepper and covering in the generous amount of streaky bacon. Using either a large roasting or dispostable roasting tin place your turkey in the middle ensuring there is a little room around it. Cover with foil.
Cook at 220°C / 425°F / mark 7 for 40 minutes. Take heat down to 170°C / 325°F / mark 3 and cook for roughly a further 2-2.5 hours (4-4.5kg), 3-3.5 hours (5.5-6.5kg), 4.5-5.5 hours (7-8.5kg).
Uncover for the last 30 minutes to ensure the bacon is crispy. Stick a long skewer in the thickets part to see if it cooked – the juices should run clear. We also recommend testing with a meat thermometer. Rest it for half an hour before carving and enjoy!
Don’t forget, we are taking festive orders until 18th December. This can be done by picking up a brochure in store, ordering online or downloading and printing an order form from our website.
We wish all of our customers and friends a very Merry Christmas and Happy New Year!