Ready Steady Stuffed Turkey Joints, Free Range (3-4kg)

£49.99
(£1.67 per 100g)

Serves 8-10

These stuffed leg and breast joints are ready to go for Christmas dinner without any fuss. It's fantastic, high welfare meat, gorgeous cranberry, clove and chestnut stuffing. These generous joints feed 8-10 people.

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Producer

Paul Kelly is synonymous with great turkeys. Before him, Derek Kelly set out to save the traditional bronze breed 25 years ago, by cross breeding them to get their unique Kelly Bronze bird. A slow-growing breed, they have loads of room to peck and roam about in, over pastures, stubble fields and woodland (they like a change of scenery now and again). At night, they have a cosy open-sided barn to hide in, with deep straw and lots of fresh air.

Ingredients & allergens

Turkey (87%), Breadcrumb (contains rice flour, gram flour, maize starch, salt, dextrose) Fried onion (contains onion, sunflower oil), Chestnut, Sweetened cranberries (contains sugar, cranberries, sunflower oil), Cranberries, Sage, Thyme, Black pepper, Preservative: Sodium metabisulphite ), Ground clove, Ground pimento.

For allergens, including cereals containing gluten, please see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml Energy (kJ): 485 Energy (kcal): 114 Protein (g): 21 Carbohydrate (g): 2.8 Fat (g): 2.7

Storage & prep

Keep refrigerated. Once opened, consume within 2 days. Do not exceed the use by date. Packaged in a protective atmosphere. Suitable for freezing. Freeze on the day of purchase and use within 1 month. Defrost thoroughly before use. If thawed do not refreeze. Pre heat the oven to 180ºC/350ºF /Gas 4) (160ºC if fan oven). Cooking times will vary depending on the type of oven used. Remove the turkey leg and breast joint from their packaging and place onto a roasting tray, season if desired, with 250ml of water. Place in the oven. Halfway through the cooking time add more water if required. After approximately 1 hour and 40 mins, check the temperature inside the breast, with the thermometer provided. Push the thermometer into the centre of the joint and if the temperature has reached 60oC or higher and the juices run clear, remove the joints from the oven and allow to rest for 30 mins before carving. If 60ºC is not achieved, remove thermometer, place joints back in oven and then check again every 10 minutes until the temperature is reached and the juices run clear. NB: the breast joint may cook more quickly than the leg, therefore it can be removed from the oven, once cooked, and allow to start resting. Pour the juices into a saucepan and keep on the heat . The enclosed Bouillon bag (bone pack) can be used, either on the day, or the day before, to make additional stock/gravy. You will need to boil up the contents of the bag and add seasoning and herbs to suit. You could also add the juices from the joints to this to make it go further.

Ready Steady Stuffed Turkey Joints, Free Range (3-4kg)

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