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Turkey Bomb

 We will bone and roll one of our traditional white dry aged turkeys with a stuffing of your choice, blended with our award winning sausage meat.  

PLEASE NOTE - The price of the turkey bomb is based on the weight of the turkey used before boning and rolling and then £5 is added to cover the sausage meat and stuffing.  Because our turkeys are weighed individually we can not guarantee exact weights.  The price is based on an average weight.

Choose from the following stuffings (please specify which flavour you would like in the special instructions box which will pop up when you add the turkey bomb to your basket)

Cranberry, Orange & Chestnut *  Wild Sage & Roast onion * Cider,  Apple & English Sage *  Parsley, Thyme & Lemon

**If no choice is specified we will use Cranberry, Orange & Chestnut stuffing **

How to cook your boned and rolled Turkey:

Bring the joint up to room temperature.  Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g, plus a further 20-30 minutes.  Pre-heat the oven to 220 degrees/ 200 fan/ gas mark 7.  Put the turkey joint, skin-side up, into a roasting tin and pour around 450ml water or a mixture of white wine and chicken stock.  Spread softened butter over the skin and season well.  Cover the joint and tin completely with foil, sealing it well under the rim of the tin, then roast for 20 minutes - this gets the heat right into the centre of the joint.  Lower the temperture to 200 degrees/ 180 fan /gas mark 4-5 and cook for the remainder of the cooking time, uncovering the joint for the last 20 minutes to brown the skin. *

* Instructions from delciousmagazine.co.uk.



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Boned & Rolled Turkeys

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