• Free-range Bronze Turkey, grown slowly to natural maturity

• Additive free feed and hung for 3 weeks.

The Simplest Sensational Turkey Pack

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PORTIONS:

Boned & Rolled Turkeywith Apricot & Hazelnut Stuffi ng, Pork Chipolatas wrapped

in unsmoked Streaky Bacon and pure Turkey Stock&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

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www.pipersfarm.com www.pipersfarm.com

The Simplest Turkey instructions!

Meanwhile pour turkey cooking juices from the boat of foil

(+ all the tasty bits!) into a small saucepan. Add the pot of

turkey stock and simmer for 15 mins, until the taste is delicious.

Simmering for longer will make the fl avour more intense!

Carve the brown and white meat so that everyone gets exactly

what they want. Serve with your delicious gravy.

....Relax and enjoy!

3. If the chipolatas are cooked

(look irresistible) sooner,

remove from oven and set

aside under foil to keep warm.

Once cooked, remove turkey

joints and cover loosely with

foil and allow to rest at room

temperature for 15 mins.

f f il

1. Once thawed, remove turkey from packs and allow at least one hour before cooking.

2. Place the pack contents into two separate boats of foil into a roasting dish.

Place in a pre-heated oven at 180°c/350°F/Gas 4. (These temperatures apply to a standard fan oven and you might need to adjust to suit your particular oven).

4 portion packs up to 10 portion packs will all be cooked in 60 mins. When cooked, the skin will be evenly browned; and if you pierce the fl esh of the breast joint with a small knife or skewer, the juices will run clear.12 portion joints will be cooked in 80 mins. 14 portions will take 90 mins.

Leg joint(brown meat) Chipolatas

in bacon

Breast joint(white meat)

L j intt joint

e

Cooking tip! The foil should touch the

exposed meat and stuffi ng - leave

as much skin uncovered as possible.

Boat 1 Boat 2