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COOK

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Stuffed Crown of TurkeyChristmas Lunch for 8Pigs in BlanketsPork & Apricot StuffingButtered Roast CarrotsBrussels Sprouts with Sage and Red OnionRoast PotatoesRoast Parsnips with Vicenza CheeseTurkey GravyDefrost Dates
Stuffed Crown of TurkeyChristmas Lunch for 8Pigs in BlanketsPork & Apricot StuffingButtered Roast CarrotsBrussels Sprouts with Sage and Red OnionRoast PotatoesRoast Parsnips with Vicenza CheeseTurkey GravyDefrost Dates

Christmas Lunch for 8 Gluten Free

A gourmet Christmas Lunch for 8 for just £13.88 a head. Once the turkey is fully defrosted the lunch can be ready in 3 hours 30 mins.

£111.00 Serves 8 / £13.88 per head

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Tell Me More

The perfect Christmas lunch for 8: turkey, roast potatoes, parsnips, carrots, sprouts, pigs in blankets, stuffing and gravy … all for just £13.88 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 8 cooks in 3 hours 30 mins.

Download our Lunch for 8 timings

Our entire Christmas lunch for 8 fits in a single freezer drawer!

“I was sceptical... What a revelation! As good as (actually, better than) I could cook.”- Becky

  • The crown of turkey is from East Anglia. 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!

Sourcing Our Turkey

  • Animal welfare is central to our sourcing policy at COOK. Our Christmas turkeys are all from a family-run farm in East Anglia – one of the most respected turkey farmers in the country.
  • The birds are reared in open-aired, spacious pole barns with plenty of ventilation and daylight, and a thick bed of straw.
  • The birds are grown to full maturity on a 100% natural diet of cereals and the farm has its own hatchery and humane processing site, which minimises distress and cuts down on food miles.

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

Turkey

Stuffing

Potatoes

Parsnips

Gravy

Ingredients

Turkey for 8

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