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Free Range Bronze Turkey Crowns on the Bone - Medium Min 3.5kg (Feeds 8 people)

€89.00
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Free Range Bronze Turkey Crowns on the Bone - Medium Min 3.5kg (Feeds 8 people) is backordered and will ship as soon as it is back in stock.

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Description

These Freerange Bronze Turkeys are grown to maturity outside with time to graze and forage on a daily basis on Bertram & Celine Salters Farm in Co Carlow , this results in meat that is well marbled with a fine texture and more deposits of fat under the skin. As fats heat more quickly than protein our birds cook more quickly producing a more succulent tender meat. We have removed the legs and left on the wings - this will give you more juice for the gravy and the wings belong to the carver !!!

Every festive season we see more and more of a shift towards boneless turkey options. If this is you then look no further than our Boneless Free range Bronze Turkey. 

These are incredibly tasty and succulent with no waste - our vote for the best in Ireland. Highly recommend ! 2 options here - Breast only will serve 10 portions or Boneless Breast and Boneless Leg Joint will feed 14 portions - (Pro Tip you can also freeze the legs for another dinner later in the year 

FAQ's About Bronze Turkeys

 

My mantra of “If you start with a quality ingredient, it doesn’t need any help to make it taste great” applies here. I would strongly recommend that you do not stuff your bird as this lengthens the cooking time and then overcooks the turkey. That's not to say you cannot stuff it, it will just take that bit longer

This question gets asked of me a lot. I do cover my turkey with tinfoil while cooking after the skin gets nicely covered. Then when the bird is cooked take it out of the oven and keep it covered with the tinfoil and T-Towels to keep the moisture circulating.

Using a meat thermometer is great for peace of mind, when it reaches temperature, 70'c it’s done. Remove and allow to rest it will keep cooking while resting and will reach 75'c.

Allow approximately 220g when boneless or 400g on the bone per person for an average meal, which will leave a little left for sandwiches.

 

 

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Kerrigans

Free Range Bronze Turkey Crowns on the Bone - Medium Min 3.5kg (Feeds 8 people)

€89.00

These Freerange Bronze Turkeys are grown to maturity outside with time to graze and forage on a daily basis on Bertram & Celine Salters Farm in Co Carlow , this results in meat that is well marbled with a fine texture and more deposits of fat under the skin. As fats heat more quickly than protein our birds cook more quickly producing a more succulent tender meat. We have removed the legs and left on the wings - this will give you more juice for the gravy and the wings belong to the carver !!!

Every festive season we see more and more of a shift towards boneless turkey options. If this is you then look no further than our Boneless Free range Bronze Turkey. 

These are incredibly tasty and succulent with no waste - our vote for the best in Ireland. Highly recommend ! 2 options here - Breast only will serve 10 portions or Boneless Breast and Boneless Leg Joint will feed 14 portions - (Pro Tip you can also freeze the legs for another dinner later in the year 

FAQ's About Bronze Turkeys

 

My mantra of “If you start with a quality ingredient, it doesn’t need any help to make it taste great” applies here. I would strongly recommend that you do not stuff your bird as this lengthens the cooking time and then overcooks the turkey. That's not to say you cannot stuff it, it will just take that bit longer

This question gets asked of me a lot. I do cover my turkey with tinfoil while cooking after the skin gets nicely covered. Then when the bird is cooked take it out of the oven and keep it covered with the tinfoil and T-Towels to keep the moisture circulating.

Using a meat thermometer is great for peace of mind, when it reaches temperature, 70'c it’s done. Remove and allow to rest it will keep cooking while resting and will reach 75'c.

Allow approximately 220g when boneless or 400g on the bone per person for an average meal, which will leave a little left for sandwiches.

 

 

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