COOK

Remarkable Food For Your Freezer

chrimstmas header image 1 christmas header image 2

Shop now for a stress free Christmas. Check slots

christmas header image 3 christmas header image 4
Christmas Lunch for 12Christmas Lunch for 12Roast PotatoesPigs in BlanketsTurkey GravyStuffingBrussels Sprouts with Chestnuts & CranberriesHoney-glazed Carrots with ThymeParmesan Parsnips
Christmas Lunch for 12Christmas Lunch for 12Roast PotatoesPigs in BlanketsTurkey GravyStuffingBrussels Sprouts with Chestnuts & CranberriesHoney-glazed Carrots with ThymeParmesan Parsnips

"Ordering Christmas Lunch from COOK was the best decision I made in 2016." - Jackie

Christmas Lunch for 12 Gluten Free

Enjoy a gourmet Christmas Lunch for 12. An extravagant crown of turkey and duck and all the trimmings for only £14.75 a head.

£177.00 Serves 12 / £14.75 per head

To check availability in your area, please enter your postcode

Tell Me More

The perfect Christmas lunch for 12: A Celebration Crown of Turkey & Duck, roast potatoes, parsnips, carrots, sprouts, pigs in blankets, stuffing and gravy … all for just £14.75 a head.

*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. Once fully defrosted our lunch for 12 cooks in 3 hours 35 minutes.

Download our Lunch for 12 timings

  • The crown of turkey is from a slower maturing breed called English Rose, and comes from an award-winning family farm in Essex. The duck breasts are from one of the world’s most revered suppliers: Silver Hill Farm in Ireland. The stuffing is made from scratch at the COOK Kitchen
  • The potatoes have been roasted in our local Great Taste Award-winning rapeseed oil, which gives them a golden colour and a lovely crunch
  • Included are all the traditional Christmas extras you’ll need, from Roast Parsnips to Pigs in Blankets … and even our famous Turkey Gravy!

Watch how easy it is to serve our Lunch for 12

How Our Crown of Turkey & Duck Is Made

  • To create what is surely one of the seven wonders of the food world, our chefs start by making a delicious festive stuffing. Onions are sweated in butter, then in goes orange liqueur, chopped sage and orange zest.
  • This is then mixed through sausage meat, chopped chestnuts, sweet-cure bacon lardons and dried cranberries.
  • Next, the turkey: a generous crown is seasoned with salt and pepper, then filled with six whole, skinless duck breasts and a good amount of the stuffing. The crowns are rolled up, wrapped with treacle and beer-cured bacon and garnished with orange slices.

Sourcing

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.

Our duck is from Silver Hill Farm in Ireland, one of the most respectedhigher-welfare duck suppliers in Europe. As well as providing excellent duck – their particular breed is a closely guarded secret – they are serious about sustainability and are a farm with zero carbon footprint.

The sausagemeat comes from by local company, Speldhurst. Free from preservatives and artificial flavouring, the pork is sourced from the UK (and occasionally Ireland) to Red Tractor standards.

The bacon is made from free-range, higher-welfare pork from Dingley Dell Farm. It’s cured, hung, smoked for over eight hours over beechwood chips, then steeped in beer and black treacle for up to two weeks. The best bacon in the world? We think so. 

Nutrition

Crown of Turkey & Duck

Stuffing

Potatoes

Parsnips

Gravy

Ingredients

Turkey for 12

"Ordering Christmas Lunch from COOK was the best decision I made in 2016." - Jackie

Complete your meal...

You might also like...

To our newsletter for offers, competitions and fun stuff!

We use cookies to enhance your experience and enable online shopping. Please confirm you accept the use of cookies.

For more information read our Cookie Policy, Privacy Notice and Terms.

Find out more