Available for slots 20th to 24th Dec
Fresh British class A free range bronze whole turkey with giblets excluding gizzard
WITH GIBLETS, EXCLUDING GIZZARD
REARED SLOWLY AND SPECIALLY SELECTED FOR FULL FLAVOUR AND SUCCULENT TEXTURE
Our bronze turkeys are a traditional slower growing breed, specially selected for their full flavour and succulent texture. The traditional bronze turkey breed has dark feathers which when plucked may leave small coloured marks on the skin. This is natural and will not affect the quality and will reduce in appearance upon cooking.
that's why you can taste the difference
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Per 125g edible portion (oven cooked) Typical Values
% of your Reference Intake
Typical values per 100g: 596kJ / 141kcal
| Typical values (cooked as per instructions) | per 100g | per 125g | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 596kJ | 745kJ | 9% |
| 141kcal | 177kcal | 9% | |
| Fat | 3.2g | 4.0g | 6% |
| Saturates | 1.1g | 1.4g | 7% |
| Carbohydrate | <0.5g | <0.5g | <1% |
| Sugars | <0.5g | <0.5g | <1% |
| Fibre | <0.5g | <0.5g | - |
| Protein | 28.0g | 35.0g | 70% |
| Salt | 0.19g | 0.24g | 4% |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
This free range turkey comes from producers assessed to RSPCA welfare standards by RSPCA Assured.
Cooking instructions: Oven
Oven cook from chilled. If freezing at home, defrost thoroughly in a refrigerator before cooking. Before Cooking: Leave the turkey out of the fridge to temper for one hour before cooking. Refer to the weight label on the front of the bag for the specific roasting time. Preheat oven. Remove all packaging and the neck and giblet pack from the neck flap or main body cavity. Place the turkey in a deep sided ovenproof roasting tin. Measure out 250ml of chicken or turkey stock (boiled water can be used instead) and pour into the roasting tin around the turkey. Rub oil or melted butter all over the skin and season with salt and pepper. Cover the turkey with foil and place in the centre of the preheated oven. During Cooking: Spoon the juices in the bottom of the roasting tin over the turkey to baste every 30 minutes, rotate the tray and return to the oven. Remove the foil for the final 45 minutes before the end of cooking, baste and return to the oven to allow the skin to become golden brown. After cooking: Once cooked, remove the turkey from the oven. Cover with foil and leave to rest for 30 minutes before carving. To carve, remove the whole breast in one piece and slice. Oven cook from chilled 190°C / Fan 150°C / Gas 5 20 mins per kg + 60 mins
Warnings:
Safety:
Don’t wash raw turkey.
Keep raw poultry separate from cooked foods.
Use separate kitchen utensils and surfaces for raw poultry and cooked foods or wash them thoroughly in between use.
Wash hands after handling raw poultry.
Cook thoroughly until piping hot throughout, no pink colour remains and the juices run clear.
Do not stuff the turkey – the stuffing must be cooked separately
Produced in United Kingdom
Packed in using turkey from the United Kingdom
For use by date: see front of pack. Keep refrigerated. Do not exceed the use by date. Store uncooked meat covered and lower in the refrigerator than cooked meat.
Defrosting information Leave the turkey in the bag. Defrost thoroughly in a refrigerator on a deep dish or tray for 48 hours before cooking and use within 24 hours. Ensure the turkey is completely defrosted by checking there are no ice crystals in the body cavity and the legs are flexible. Remove the giblet pack from the body cavity as soon as possible and store in a refrigerator.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen consume within 1 month. Defrost thoroughly and use within 24 hours. Do not refreeze once defrosted.
Bag: Recycle with bags at large supermarket, Don't recycle at home
Pad: Do Not Recycle
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
Customer services 0800 636262
Not for EU
Item code: 7760965
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