John Howe Traditional Turkey Hamper (Christmas Pre-Order)

John Howe Traditional Turkey Hamper (Christmas Pre-Order)

John Howe Turkeys
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Get it between -

  • £9.95 delivery on all turkeys
Tax included.

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

Family turkey farmers John Howe have created a fantastic traditional Christmas dinner hamper, combining their truly free range bronze turkeys with a range of trimmings to make your Christmas Day preparations as easy as possible.

Bronze turkeys are the perfect choice for those who prefer a richer, gamier taste to their turkey - the breed is closely related to the wild turkeys native to the US, with their beautiful black and metallic plumage giving them their name.

You'll receive:

  • 1 x 5kg Whole Bronze Turkey - feeds 6 - 8 people
  • 1 x 1.5kg Cooked Ham with a marmalade and dijon glaze
  • 10 x rashers of dry cured streaky bacon
  • 10 x handmade pork chipolatas
  • 20 x handmade pigs in blankets
  • 450g x sausage meat
  • 1 x packs of stuffing mix
  • 1 x jars of turkey gravy
  • 1 x jar of goose fat
  • 1 x jar of cranberry sauce

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% Turkey. 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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