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Order now for deliveries from 20th December
Our top turkey farmer is Paul Kelly, who rules his roost on his farm in Essex. Things began back in the 1970s for the family Kelly, with white turkeys, but wanting to differentiate themselves from the pack they soon switched their attention to bronze turkeys, the original and more traditional variety. Ever since, Paul has been raising bronze turkeys in line with the highest standards of welfare and it truly shows in the excellent flavour.
Whole Turkey (100%)
Keep refrigerated. Suitable for freezing.
Remove all packaging and giblets. All appliances vary, the following are guidelines only. For fan assisted ovens reduce ovens reduce temperature according to manufacturer’s handbook. IMPORTANT: if turkey juices do not run clear when the deepest part of the turkey is pierced with a sharp knife, continue cooking until they do run clear. If using stuffing, stuff only the neck end and include the weight of the stuffing with the weight of the turkey to calculate cooking time. Preheat the oven to 190ºC/375ºF/Gas Mark 5. Place in a roasting tin breast side down, brush with a little melted butter or oil and cover loosely with foil. Cook for 15 minutes per 500g plus an additional 25 minutes. For a more golden, crisp skin remove foil 20-30 minutes before the end of cooking. Once cooked allow to stand for 10 minutes before carving.