Whole Free Range Goose (Christmas Pre-Order)

John Howe Turkeys
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  • Please note: Christmas items with a Pre-order delivery option will arrive on December 23rd. Choose 'Pre-order' for Christmas or 'Standard' for normal delivery.

Get it between - .

  • £9.95 delivery on all turkeys
Tax included.

**All orders delivered 23rd December - pre-order by 17th December**

An absolute Christmas classic from second generation turkey farmers John Howe, their geese are raised to the same impeccably high standards as their turkeys - free to roam the woodlands, grassland and ponds that surround the family farm.

Goose has a much stronger, gamey flavour compared to turkey - much more similar to duck. What was once a popular option, only 200,000 geese hit the UK's Christmas dining tables each year, compared to a staggering 10 million turkeys. Be sure to roast on a wrack so the fat drains away and leaves perfectly crisp skin (the fat can be re-used for your potatoes!).

All of our birds come boxed with a recipe card, cooking guide and pop up timer.

Not sure what size you need? Check out our feeding guide below:

  • Small (4kg) - 4 - 6 people
  • Medium (5kg) - 6 - 8 people
  • Large (6kg) - 8 - 10 people
  • Extra Large (7kg) - 10 - 12 people

John Howe Turkeys have been producing some of the UK's finest poultry at their Lotland Farm in Biddenden since 1976, providing discerning turkey enthusiasts with a truly free range product.

With a mission to produce the tastiest turkeys in the country, the team at John Howe are laser focused on animal welfare - they exclusively raise slow growing, old-fashioned breeds of turkey (both traditional white and bronze), which are fed a natural cereal-based diet that's free from any nasties.

100% Goose. Approx. cooking times:

4kg – 2 hrs
5kg – 2-2 ½ hrs
6kg – 2 ¼ – 2 ½ hrs
7kg 2 ½ – 2 3/4 hrs
8kg 2 3/4 – 3 hrs
9kg 3 – 3 ¼ hrs

For larger birds check every 15 minutes after 3 hrs.

Remove all packaging as soon as possible after receiving your turkey and store in a cool place. Remove and keep the giblets separately in a cool place.

Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. Avoid stuffing the main cavity as this will stop the turkey cooking properly. Instead, place an apple or peeled onion in the cavity.

Place the giblets around the bird (this helps achieve the tastiest gravy!) season with Malden Sea Salt and place the bird breast side down in the roasting tin. For Crowns keep the breast up.

Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures. After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.

To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready. After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.

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