ChristmasFestive Family Dining

CHRISTMAS ORDERS 2024 BEING TAKEN NOW

Please use our online order form as this will guide you through your choices and sizing requirements

Any queries can be added to the notes section

Opening Hours

Monday 16 December Closed
Tuesday 17 December 8am-4pm
Wednesday 18 December 8am-4pm
Thursday 19 December 8am-4pm
Friday 20 December 8am-4pm

Saturday 21 December 7am-4pm

Sunday 22 December 8am-1pm

Monday 23 December 7am-3pm

Tuesday 24 December 8am-1pm

25-29 December Closed

Monday 30 December 8am-5pm
Tuesday 31 December 8am-4pm

Wednesday 1 January Closed
Thursday 2 January 8am-5pm
Friday 3 January 8am-5pm

Saturday 4 January 7am-4pm

CHRISTMAS ORDER ONLINE ORDER FORM

Our Turkeys

They have straw bales and branches for natural roosting behaviour and fresh deep straw bedding in the barns and shelters where they choose to go for warmth and protection. They are slow growing, old fashioned breeds reared to full maturity on the farm. With free access to their wholesome herb and cereal based diet, free from antibiotics and growth promoters, this ensures a succulent, tender meat from a naturally kept, free-living bird.

Our turkeys are dry-plucked by hand and game hung for at least 2 weeks in the traditional manner to enhance the flavour. As the turkeys are picked from a number of slow growing breeds it allows for a variety of weights from fully matured birds grown over at least a 6 month period.

Free Range White Turkey

This classic bird produces a succulent, tasty breast meat with generous thighs and wings for those who prefer the darker portions.

Free Range Bronze Turkey

The bronze turkey is more closely related to the wild turkey in both appearance and taste. Its richer, gamier taste has risen in popularity recently.

What size bird to choose?

Remember that the larger the bird then the more meat-to-bone ratio so the better value for money, especially if you’re a fan of the turkey leftovers!!

Oven Ready Weight of Turkey	Number of People Served
4 kg	6 - 8
5 kg	8 - 10
6 kg	10 - 12
7 kg	12 - 14
8 kg	14 - 16
9 kg	16 - 18

We also offer a boneless turkey crown which can be plain or stuffed and comes wrapped in our dry-cured bacon.

Choosing your Stuffing

We offer a selection of homemade stuffings to complement the flavour of your Christmas turkey.

Homemade sage and onion
Apricot
Sausage meat

We also recommend our dry-cured smoked or streaky bacon to lay on top of your bird to seal in and enhance the flavour.

How to Cook your turkey

Allow your turkey to come to room temperature for a few hours pre-cooking. Know your turkey’s weight including stuffing.

for birds 4-6.5kg calculate 20 minutes per kg plus an extra 75 mins
for birds above 6.5kg calculate 20 minutes per kg plus an extra 90 mins

Weight Turkey + Stuffing	4kg	6kg	8kg	10kg
Approx cooking time 190 C	2-2.5h	2.75-3.25h	3.5-4h	4.75-5.25h

Preheat the oven to 190 C
Place your turkey on large sheets of foil in a large roasting tin. Butter the bird and season and overlap the bacon rashers across the turkey breast and legs
Fold the sheets of foil to make a tent over the turkey leaving a large air gap between turkey and foil
Cook at 190 C for the allotted time but remember ovens can vary so be guided by your bird or invest in a meat thermometer
Check on your turkey every 20 minutes and keep it moist by basting with the lovely juices from the bottom of the pan
Thirty minutes before the end, fold back the foil, remove the bacon and baste again which will allow the breast to brown
Check your turkey is cooked by putting a skewer/sharp knife into the fattest part of the thigh and see the juices run clear (not pink or red) and the meat should pull apart easily. If not, pop your turkey back in the oven to cook for a bit longer
Rest your turkey pre-carving for 30-60 minutes covered in fresh foil
Carve, relax and enjoy!

Other Christmas Goodies

Don’t forget your chipolatas, cocktail sausages or pigs WITH blankets. We have rich and creamy goose fat for perfect roast potatoes, poultry stock and cranberry sauce along with other condiments to complement your table.

Boxing day delights include:

Smoked or unsmoked dry-cured gammons on the bone or boneless
Smoked or unsmoked cooked hams on the bone or boneless with a marmalade glaze

Alternatives to Turkey

For those who prefer something different for their Christmas table we have slowly grown, free range goose, free range capons and chickens or free range duck. Christmas is a wonderful time for game and so pheasant, partridge, mallard, pigeon, guinea fowl and quail would be available along with our wild local venison.

We have a fine selection of aged beef cut and presented in a variety of ways on or off the bone. Or other suggestions could be free range pork or Southdown lamb.

Come and see us for some festive inspiration.