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Stuffed Crown of TurkeyStuffed Crown of Turkey
Stuffed Crown of TurkeyStuffed Crown of Turkey

"Christmas dinner was spectacular and an absolute doddle" - Sean

Stuffed Crown of Turkey Gluten FreeDairy Free Meals

English Rose turkey crown wrapped in sweet-cure bacon with a handmade stuffing of sausagemeat, cranberries and hazelnuts.

£45.00 Serves 8 (2100g)

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*Please note: the turkey needs defrosting before cooking. It takes 48 hours to defrost in the fridge, or defrost for 12hrs at room temperature before cooking.

Upgrade to the Stress-Free Christmas Lunch for 8 and get this turkey plus all the trimmings – from sprouts and roasties to pigs in blankets and gravy – for just £13.88 a head. Our entire Christmas lunch for 8 fits in a single freezer drawer.

  • The turkey is a slower-maturing English Rose breed which comes from William Grove Smith’s award-winning farm in Essex (who takes turkeys very seriously indeed).
  • He follows a ‘plough-to-plate’ philosophy, growing all his own wheat and barley to feed the birds, using his farm straw for their daily bedding and recycling their waste as fertilizer for his fields.
  • We use just the crown, folded around our amazing, handmade stuffing of Cumberland sausage meat, apples, hazelnuts and cranberries, and wrapped in a lattice of sweet-cured bacon to keep the meat lovely and juicy.

Watch how easy it is to serve the lunch for 8

Sourcing Our Turkey

  • Our award-winning English Rose turkeys come from William Grove Smith’s family farm in Essex.
  • He follows a “plough to plate” philosophy, growing all his own wheat and barley to feed the birds, using his farm straw for their daily bedding and recycling their waste as fertilizer for his fields.
  • We use just the crown, folded around our amazing, handmade stuffing of Cumberland sausage meat, apples, chestnuts, hazelnuts and cranberries, and wrapped in a lattice of sweet-cured bacon to keep the meat lovely and juicy.

How Our Turkey Is Made

  • Stuffing: Cumberland sausage meat from Speldhurst butchers; bramley apples; chestnuts; sage; and dried cranberries for sweetness.
  • Sweet Cure Bacon: covering the crown in bacon ensures that it is really juicy to eat - not like the dry turkey so many families suffer on Christmas day. We use Sweet Cure so that the turkey doesn’t become too salty, and because the sugar in the cure caramelises during cooking to give a lovely golden glow. This year, the bacon is arranged in a lattice pattern for a better visual.
  • Garnish: we’ve garnished with a slice of orange and lemon and a sprig of rosemary rather than bay, as this imparts better flavour during cooking. This emphasizes the fact we prepare the turkey by hand, as well as looking visually striking and flavouring the meat during cooking.
  • Cooking: 170 degrees (fan oven) 1 hour uncovered Cover with foil (just to prevent the bacon colouring too much and to keep moisture in) 1 hour 10 minutes 30 minutes to rest TOTAL: 2hrs 40 minutes (including resting time)

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)632 1,662
Energy (cal)151 397
Protein (g)19.8 52.1
Carbohydrate (g)2.4 6.3
of which: sugars (g)1.1 2.9
Fat (g)6.9 18.1
of which are saturates (g)2.2 5.8
Fibre (g)0.3 0.8
Sodium (g)0.38 1.02
Salt (g)0.95 2.55

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Turkey (63%), Sweet-Cure Bacon (20%) (contains: Pork, Salt, Dextrose, Vinegar, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate), Smoke), Stuffing (16%) (contains: Sausagemeat (Pork Cuts (Pork Shoulder, Pork Belly), Water, Gluten Free Rusk (Dehydrated Potato, Rice Flour, Salt, Dextrose), Spices (Nutmeg, Black Pepper, White Pepper), Herbs (Sage), Sugar, Citrus Fibre), Onions, Leeks, Sweetened Dried Cranberries (5%) (contain: Sugar, Sunflower Oil), Hazelnuts [Nuts] (5%), Rapeseed Oil), Orange Slices, Lemon Slices, Salt, Rosemary, White Pepper.

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 8

DEFROST BEFORE COOKING

Defrost Instructions:

Remove from packaging, place in dish and cover. Defrost for at least 48 hours in the fridge or 12 hours at room temperature. Ensure it is fully defrosted before cooking. Once defrosted, keep your turkey in the fridge.

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK

Oven:

Preheat oven. Place in a roasting tin in middle of oven (uncovered) for 40 mins. Cover with foil to prevent it browning too much. Continue to cook for another 90-100 mins. Before removing from the oven, use a fork or skewer to pierce the centre of the meat, the juices need to run clear with no hint of redness. Allow to rest for 30 mins before carving. These cooking instructions are only a guide. Your oven may have a personality of its own (or a different power setting), adjust accordingly.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
130-140 mins
If cooking as part of a COOK stress-free Christmas lunch see the timings at www.cookfood.net/timings.

DEFROST BEFORE COOKING

Defrost Instructions:

Remove from packaging, place in dish and cover. Defrost for at least 48 hours in the fridge or 12 hours at room temperature. Ensure it is fully defrosted before cooking. Once defrosted, keep your turkey in the fridge.

Extra Warnings:

Please be aware that the bacon causes the turkey to turn pink, this is normal and does not mean that the turkey is not cooked. Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Other Nuts

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"Christmas dinner was spectacular and an absolute doddle" - Sean

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