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
| Area Checked | Temperature |
|---|---|
| Thickest part of the breast | 70–72°C |
| Deepest part of the thigh (near the bone) | 75–78°C |
Remove the turkey from the oven when it reaches 72°C in the breast, as it will continue to rise while resting.
🔪 Preparation
Ingredients
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1 Organic Norfolk Black Heritage Turkey
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250g butter (soft)
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Sea salt & cracked black pepper
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1 lemon, halved
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1 onion, quartered
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Fresh herbs: rosemary, thyme & sage
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2 carrots + 2 celery sticks (for roasting base)
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1 garlic bulb, halved
Method
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Remove the turkey from the fridge 2 hours before cooking to come to room temp.
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Preheat the oven to 180°C (fan 160°C / gas 4).
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Place carrots, celery, and garlic in the bottom of a roasting tray.
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Pat the turkey dry with kitchen paper.
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Season generously with salt & pepper, and rub softened butter under and over the skin.
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Stuff the cavity loosely with herbs, onion and lemon.
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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.)
| Size | Approximate roasting time* |
|---|---|
| 4–5kg | 2 hrs 30 min – 3 hrs |
| 5–6kg | 3 hrs – 3 hrs 30 min |
| 7–8kg | 3 hrs 45 min – 4 hrs 30 min |
*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:
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Remove from the oven
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Cover with foil and a towel
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Rest for at least 45–60 minutes
Resting allows juices to redistribute, giving the tender, juicy slices you dream of.
