Celebration Crown of Turkey & Duck

A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Tell Me More

All our COOK turkeys are raised outdoors on a small farm in East Anglia with freedom to roam on a pasture or in woodland 24hrs a day with a 100% natural diet. This has been recognised with a Good Turkey Award from the charity Compassion in World Farming.
Our duck is from Silver Hill Farm in Ireland, one of the most respected, higher-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.

Try it with:

Perfect addition for your Christmas dinner or lunch.
Pair it with some warm steamed vegetables.

*Please note: the turkey needs defrosting before cooking. It takes 72 hours to defrost in the fridge, or defrost for 12hrs at room temperature before cooking. Please refer to defrost instructions on pack.

How We Make It At Our Kitchen

These turkey crowns really are a celebration of good food. The stuffing is made from scratch at the COOK Kitchen with higher-welfre sausage meat from Speldhurst blended with orange-soaked apricots and a hint of ginger. The higher-welfare turkey crown is seasonsed with salt and pepper and then filled with six whole skinless duck breasts and a good amount of stuffing. Then it's rolled up, secured and topped with sweet cured bacon, orange slices, bay leaves and thyme sprigs.

Sourcing our Turkey and Duck

All our COOK turkeys are raised outdoors on a small farm in East Anglia with freedom to roam on a pasture or in woodland 24hrs a day with a 100% natural diet. This has been recognised with a Good Turkey Award from the charity Compassion in World Farming.

Our duck is from Silver Hill Farm in Ireland, one of the most respected, higher-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.