Nothing says Christmas like the aroma of a beautifully roasted Organic Norfolk Black Heritage Turkey, slow-cooked to golden perfection. Known for their exceptional flavour, natural marbling and traditional slow-grown heritage breed qualities, these birds deliver rich depth and juiciness unlike any modern fast-grown turkey.

 4–5kg, 5–6kg, and 7–8kg sizes 

Cook to temperature, not to time.

Every oven is different, and a heritage bird cooks differently to standard supermarket turkeys. Using a meat thermometer guarantees succulent results every time — no guesswork, no dryness.

🦃 Ideal Internal Temperatures

Remove the turkey from the oven when it reaches 72°C in the breast, as it will continue to rise while resting.

🔪 Preparation

Ingredients

• 1 Organic Norfolk Black Heritage Turkey

• 250g butter (soft)

• Sea salt & cracked black pepper

• 1 lemon, halved

• 1 onion, quartered

• Fresh herbs: rosemary, thyme & sage

• 2 carrots + 2 celery sticks (for roasting base)

• 1 garlic bulb, halved

Method

1. Remove the turkey from the fridge 2 hours before cooking to come to room temp.

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

3. Place carrots, celery, and garlic in the bottom of a roasting tray.

4. Pat the turkey dry with kitchen paper.

5. Season generously with salt & pepper, and rub softened butter under and over the skin.

6. Stuff the cavity loosely with herbs, onion and lemon.

7. Place the turkey breast-side up on the vegetables, add 300ml water or stock to the tray, and loosely cover with foil.

⏱️ Estimated Timing Guide

(Use only as a guide — always rely on temperature above all.)

*Remove foil for final 30–40 minutes to crisp the skin.

🌟 Resting Makes All the Difference

Once the internal temp hits 70–72°C in the breast:

• Remove from the oven

• Cover with foil and a towel

• Rest for at least 45–60 minutes

Resting allows juices to redistribute, giving the tender, juicy slices you dream of.