2kg & 4kg | With or Without Bacon

Our Organic Boned & Rolled Turkey is a wonderfully convenient Christmas centrepiece — easy to carve, minimal waste, beautifully tender and full of flavour. Whether you choose it wrapped in streaky bacon for extra succulence, or uncovered for a crispy golden finish, this joint is designed to make festive cooking simple and stress-free.

And for the perfect result every time, remember the golden rule:

🌡 Cook to Temperature, Not Time

Every oven behaves differently, and organic turkey cooks faster than supermarket birds because it’s slower-grown and leaner. A meat thermometer takes out all the guesswork.

🎯 Target Internal Temperature

Resting allows the temperature to rise slightly and keeps the meat juicy.

🧑🍳 Ingredients

• Organic Boned & Rolled Turkey (2kg or 4kg)

• Sea salt & cracked black pepper

• Butter or olive oil

• Fresh herbs (rosemary, sage, thyme) — optional

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery sticks, sliced

• 300–400ml stock or water

• Optional: 250–350g streaky bacon for lattice wrapping

🍽 Preparation

1. Remove from the fridge 1.5–2 hours before cooking.

2. Preheat the oven to 180°C (fan 160°C / gas 4).

3. Scatter the chopped vegetables in a roasting tray.

4. Pat the joint dry and rub with butter or oil.

5. Season generously with salt & pepper (and herbs if desired).

6. If using bacon, wrap with overlapping strips, tucking the ends underneath.

7. Place onto the vegetable base and pour stock/water around (not over) the meat.

8. Cover loosely with foil.

🔥 Estimated Cooking Times

(Always verify with a thermometer rather than relying on time)

Cooking Method

• Keep covered with foil for most of the cooking time:

  • 2kg: Cover for 1.5 hrs, then remove foil for last 25–35 mins

  • 4kg: Cover for 3 hrs, then remove foil for last 35–45 mins

• Begin checking temperature from:

  • 2kg: around 1 hr 45 min

  • 4kg: around 3 hrs 15 min

• Remove from the oven when the centre reads 74–75°C.

⏲ Resting

Rest under foil and a clean towel for 30–45 minutes before carving.

This step is essential for a juicy result.