Grove Farm Air Frozen Turkey 5Kg

Grove Farm Air Frozen Turkey 5Kg

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€25.00

€5.00/kg

Guideline Daily Amounts

150g roasted turkey contains
Energy
1102kJ
263kcal
13%of the reference intake
Fat
7.4g

medium

11%of the reference intake
Saturates
2.4g

medium

12%of the reference intake
Sugars
0.1g

low

<1%of the reference intake
Salt
0.02g

low

3%of the reference intake
of the reference intake*
Typical values per 100g: Energy 473 kJ

Class A
Quality Foods
Pack size: 5KG

Ingredients

Turkey 100%

Produce of

Origin: Ireland

Number of uses

8-10 Servings

Net Contents

5kg

Preparation and Usage

Refrigerator 10-12 hours per kilo. To defrost: it is very important to ensure your turkey is fully defrosted before cooking and you can check this by ensuring that there are no ice crystals in the cavity and the meat does not feel frozen upon piercing thicker parts with a fork. Once removed from the freezer remove the packaging and put the turkey onto a dish of sufficient size to contain the liquid as it thaws. Cover and store at the bottom of the fridge until required. Approximate thawing guide: 10 to 12 hours per kilogram in a fridge at 4°C.By removing the giblets and the neck from your turkey, the thawing process will speed up and these can also be placed onto a plate covered and stored in the fridge until required.Ensure bird is fully defrosted by checking there are no ice crystals in the body cavity and that the legs are flexible.Once thawed do not refreeze.Preparation:Wash hands, all surfaces and utensils after touching raw poultry. No need to wash poultry before cooking.All appliances vary the following are guidelines only.Refer to the manufacturer's handbook and adjust cooking times accordingly.Preheat oven to 180°C/350ºF/Gas mark 4. Fan assisted oven 170℃. Remove the giblets from the neckflap area and the neck from the main body cavity. If stuffing is to be used, stuff the neckflap only and allow extra time for cooking. Place the turkey in a roasting tin and cover loosely with foil. Cook in a preheated oven for 45 minutes per kg plus an extra 20-30 minutes basting frequently. Remove the foil for the last 30 minutes of cooking. The turkey is cooked if the juices run clear when the deepest part of the joint is pierced with a thin skewer or sharp knife. If the juices are pink continue cooking until they are clear, checking every few minutes. Allow the turkey to stand for 15 minutes before carving.Ensure product is piping hot prior to serving

View all Turkey

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