A Guide to the Turkey We Sell at Christmas

We want you to be able to understand your options and choose the correct Turkey for you and your celebrations. This handy guide explains the options we have for you. Once you know what you want, you can start shopping.

Breed - Bronze or White

You can choose from either a Bronze or White Turkey. The Bronze Turkey is regarded as a more premium bird and thus costs slightly more. For this, the difference is that the flavour is more intense, pronounced more in the brown meat of the bird. White Turkey is more subtle in flavour and still delicious. White Turkey is the typical bird of choice.

Butchery - Whole, Crown, Breast or Stuffed Breast

Whole Turkey – Our whole birds are tied beautifully and ready to be put into the oven. Make your Christmas table look the part.

Turkey Crown – A crown is where the legs are removed, leaving the breast meat on the bone. This enables you to cook the meat faster, whilst remaining on the bone for extra flavour. We provide the separated Turkey legs alongside the Crown, so you’re getting the entire bird.

Turkey Breast – A boneless rolled Turkey Breast is popular for a few reasons; it’s easier to carve, cooks more quickly and doesn’t take up as much space in the oven. It’s also leaner as it’s only the breast meat.

Stuffed Turkey Breast – Take even more hassle out of cooking and try our stuffed, boneless rolled Turkey Breast. We stuff it with a homemade sage, onion and sausage meat stuffing. It’s easier to carve, cooks more quickly and doesn’t take up as much space in the oven.

Weight

Dependant on the cut of Turkey you choose, you’ll have to think about the weight you need based on the number of people you’re feeding. We’ve pulled together a guide to help you.

Points to Note:
– Turkey Crown weights are the same as Whole Turkey’s. This is because you will be provided with the legs separately, alongside the crown.
– For Stuffed Turkey Breast, the total weight ordered will include the weight of the stuffing. Please bare this in mind when ordering.