Multi Award Winning Bird
Whats in the box?
- Herb Fed Free Range Bronze Boned/Rolled Leg/Breast Joint (choose a size that suits)
- 2kg Thomas Joseph Gluten and Preservative Free Sausage-Meat
- 24 Pigs in Blankets
- 1Litre Spring Broth Blonde Chicken Broth (for an awesome gravy!)
This box has your Xmas covered, all that's left to do is get your veggies sorted and those spuds in some boiling water.
Christmas can be hectic, don't worry, we've got your back 😉
All of our meat is ethically sourced and Free Range, our sausages are Gluten and Preservative Free and made solely from BlythBurgh Free Range Pork.
A boned and rolled turkey breast joint, expertly filleted from the carcass removing all bones, by our master butchers. The Breast joint is rolled with the skin on and the turkey leg meat inside to offer delicious dark meat as well. It is then tied into a roll for easy carving and cooking.
If you want to have a traditional roast turkey meal at Christmas but are catering for smaller numbers a rolled turkey breast is the perfect solution. It still provides a fantastic centre piece for the table and you can offer the delicious taste of the very best turkey (with all the trimmings!)
Like all our flocks, our Bronze Turkeys are free to come and go from their barns during the day and enjoy foraging in the paddock, as well as feeding on the freshly cut herbs that supplement their diet and impart that all important flavour.
The birds are dry plucked to give the finest finish and hang for a minimum of 10 days to provide a fuller flavoured, firmer textured meat. All Herb Fed bronze turkey boned & rolled joints are individually boxed and arrive with vacuum packed giblets (included in weight), a packet of fresh Christmas herbs, cooking instructions and a recipe for the ‘Perfect Christmas stuffing’.
Herb Fed bronze turkey boned and rolled joints are individually boxed and arrive with vacuum packed giblets (included in the weight), cooking instructions, a packet of fresh Christmas herbs and a recipe for the ‘Perfect Christmas stuffing’.