Turkey (whole)
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British Turkey
Traditional Free Range Bronze Turkey.
WINNER of Best Turkey in the UK 2022-2025 and Great Taste 2*
The Walters family have been farming at Bower Farm for over 100 years, so they know a thing or two about this glorious bird.
At the top of the Walters priority list is animal welfare and the turkeys are all slow growing breeds. Their diet is home grown cereals and they are absolutely free of any growth promoters.
They spend their days exploring the downland meadows and trees. At night, they are tucked up in a cosy warm straw bedded barn. Truly Free Range birds.
Parson's Nose has had a strong relationship with Walters for nearly a decade now, simply because their quality is unparalleled.
Every bird comes with full cooking instructions and Walters very own cooking thermometer....so you can never overcook it !
Your bird will be within the weight bracket chosen and we always try our best to give as big as possible. Please note that these are not mass produced and there is always a natural variant.
Parson's Nose is fully supporting Walters through this important time and we hope you can do the same.
NOTE. Farming is difficult, we do our best to support all of our farmers and to keep them financially stable. When you order a turkey from Parson's Nose, we secure that bird immediately for you. We are then obliged to pay for it. Please note that once ordered, you cannot cancel the bird at any time, NO refunds can be given. If you contact us more than 1 month before delivery or collection, we may be able to offer you a store credit or gift card only.
How big should I order ?
4kg to 5kg feeds up to 9 people
5kg to 6kg feeds up to 11 people
6kg to 7kg feeds up to 13 people
7kg to 8kg feeds up to 15 people
8kg to 9kg feeds up to 17 people
9kg to 10kg feeds up to 19 people
10kg to 11kg feeds up to 21 people
11kg to 12kg feeds up to 23 people *special order only*
Allergens are stated in BOLD CAPITALS
100% Turkey
To cook a whole turkey, preheat your oven to 190°C. Season the turkey generously with salt and pepper, then place in a roasting tray and cover loosely with foil. Roast for approximately 40 minutes per kg for the first 4kg, then 45 minutes per kg thereafter. Remove the foil for the final 30-45 minutes to allow the skin to brown. Ensure the thickest part of the meat reaches 75°C before serving, then cover loosely with foil and rest for at least 30 minutes before carving. Serve with roast potatoes, seasonal vegetables, stuffing, and rich turkey gravy for a traditional and delicious meal.
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Dummy content
