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.
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 and cranberries, and wrapped in a lattice of sweet-cured bacon to keep the meat lovely and juicy.
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)