Whole White Free Range Turkey (Christmas Pre-Order)

John Howe Turkeys
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  • £9.95 delivery on all turkeys
Tax included.

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

The perfect centrepiece for your Christmas dinner, courtesy of second generation family turkey farmers John Howe. These turkeys are truly free range, given full access to the farm's huge expanse of meadows, woodland and grassy paddocks from the age of 8 weeks old. 

White turkeys are a classic choice for British buyers, with their succulent, subtle taste making them the most popular choice the UK. They're a real all-rounder with plenty of both white breast meat and darker thigh meat, with a less game-like taste than bronze turkeys.

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

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

  • 3kg - 2 - 4 people
  • 4kg - 4 - 6 people
  • 5kg - 6 - 8 people
  • 6kg - 8 - 10 people
  • 7kg - 10 - 12 people
  • 8kg - 12 - 14 people
  • 9kg - 14 - 16 people
  • 10kg - 16 - 18 people
  • 11kg - 18 - 20 people
  • 12kg - 20 - 22 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% 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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