Whole Turkey (large)

Whole Turkey (large)

Description of Whole Turkey (large)

Wonderfully juicy and full of flavour. Healthy meat that is naturally low in fat. Our quality turkeys come from European poultry farms.

 

 Vacuum-packing± 3.350 grams.

The most delicious flavour combinations with Turkey

Everyone knows the traditional Christmas turkey. It's perfect for stuffing. There are countless options for stuffing, both for winter evenings or more summery varieties. For example, a mixture of sausage meat with sage and onion or a stuffing of fresh herbs, vegetables and lemon. Roast the turkey in the oven for 35-40 minutes per kilo.

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Ingredients

100% Turkey

 

Nutritional values

per 100g

 

Energy kcal

112

Energy kJ

469

Fat

1.9

Saturated fat

0.5

Carbohydrates

0.1

Sugars

0

Protein

22.6

Salt

0.3

Roast the turkey in a preheated oven at 180⁰C. Roast for approximately 35-40 minutes per kilo. Baste the turkey regularly with the baking juices. This will help it to stay moist and also helps the browning. It is important for poultry to be thoroughly cooked. Maintain a core temperature of at least 70⁰C.

Stuffed large turkey with smoked paprika and sage and onion stuffing

8-12 Servings

 

Ingredients
Preparation
  • 1 turkey of 4-5 kilos
  • 50g butter
  • 1 tbsp smoked paprika powder
  • 4 sausages, cut open
  • 2 onions, chopped
  • 12 sage leaves
  • 500g floury potatoes, peeled and sliced
  • 150g bacon
  • 1 tablespoon flour
  • 150ml chicken stock

Other requirements

  • kitchen twine
  • tinfoil

Preheat the oven to 220°C and pat the turkey nice and dry. Sprinkle with salt and pepper and rub in with butter and paprika powder. Also rub the butter and paprika powder under the skin as much as possible. Chop half the sage finely. Cut open the sausages and mix the meat up with the onion. Stuff the turkey with the mixed mince and tie its legs down to keep the stuffing firmly inside.
Place potatoes, strips of bacon and the rest of the sage around the turkey. Cover with tinfoil and cook for 18 minutes per 450g or until the juices are clear when the thigh is pricked. Remove the tinfoil for the last 45 minutes to allow the turkey to brown. Remove the turkey from the oven and let it rest on a chopping board for 20 minutes. Place the roast potatoes on a plate, scrape the fat from the bottom of the roasting pan, add a little flour and stock and bring to a boil at a high heat. Pour the gravy into a pan when it thickens. Serve the turkey with the potatoes and gravy.