Turkey Recipes
Here are some recipes that you may find useful, if you have your own Christmas Turkey Recipe, and would like to have your favourite recipe added to this page, then please click here and let us have your recipe and we'll add it to this page.
Cooking your free range turkey - our birds don't need long cooking times.
Full cooking instructions for your KellyBronze turkey will be given to you when you collect your bird from us, along with a free meat thermometer, but just to get you in the mood, we suggest this cooking method for cooking our birds.
Remove the bird from the fridge. Leave it to stand at room temperature for 2 hours before cooking. Place the turkey skin up in the roasting tin and season with salt and pepper. If you wish, you may cut up a peeled onion and place around the bird along with half a cup of water and the giblets - to give even more gravy juices. If you are having stuffing we recommend you cook this separately. We do not recommend using tin foil as you get a steamed skin and not a crispy one. Pre heat the oven to 180 centigrade ( gas mark 4) before putting the turkey in the oven. If you have a fan assisted oven and cannot turn the fan off then reduce the temperature to 160 centigrade. To check the turkey is cooked, insert the KellyBronze meat thermometer into the deepest part of the breast. Recheck every 10 minutes until the correct temperature is reached. Or insert a skewer into the thigh. If the juices run clear it is cooked, if they are pink return to the oven and recheck at 10 minute intervals.Allow to stand for 30 minutes before carving.
Guideline Cooking Times
Breast roast Whole bird and Crown
1Kg 1 Hr 4kg 2hrs
1.5kg 1 1/4hrs 5kg 2 1/4hrs
2.0Kg 1.1/2hrs 6kg 2 1/2hrs
7kg 2 3/4hrs
8kg 3hrs
9kg 3 1/4hrs
10kg 3 1/2hrs
11kg 3 3/4hrs
The juices produced from a KellyBronze turkey make the best gravy. Simply skim any excess fat from the pan juices, then scrape all the delicious crispy bits off the bottom of the raosting tin. Reheat and carve the meat into the juices before serving.
Individual Turkey and Stilton Pies (Makes 4)
| Ingredients | Method |
50g butter 1 tsb olive oil 3 sweet potatoes 225g chestnut mushrooms 400g leftover cooked KellyBonze turkey breast cut into chunks 2 garlic cloves, crushed 2 sprigs fresh thyme, leaves only 1 tbsp brandy 100ml chicken stock 150ml double cream 75g Stilton, crumbled 375g pack ready rolled puff pastry 1 small egg, beaten rock salt | Heat the butter and oil in a large frying pan and fry the sweet potatoes and cook over a low heat for 8-10 minutes, until just beginning to soften. Stir in the mushrooms, cooked turkey, garlic and half the thyme and cook for a further 4-5 minutes. Preheat the oven to 180 C / gas mark 6. Pour the brandy over the turkey mixture and allow to bubble for 1 minute, then add the stock and cream and warm gently. Remove from the heat and stir in the Stilton. Unroll the pastry. Cut 4 pastry lids slightly larger than the 440ml dishes you are using. Divide the filling between the 4 dishes. Wet the trim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Brush with beaten egg and scatter with rock salt and the remaining thyme. Bake for 20 minutes until golden. |
Moroccan Turkey and Harissa Stew (Serves 6)
| Ingredients | Method |
3 tbsp olive oil 1 onion, chopped 4 garlic cloves, crushed 400g can chopped tomatoes 2 tbsp harissa paste 1 cinamon stick 900ml turkey stock 450g peeled and diced butternut squash 150g baby corn 400g leftover cooked KellyBronze turkey, cut into bite size pieces 150g sugar snap peas 225g cherry tomatoes 2 tbsp cornflour handful chopped mint handful chopped coriander salt and freshly ground black pepper | Heat the oil in a large pan and cook the onion for 3 to 4 minutes. Add the garlic, canned tomatoes, harissa, cinammon and stock. Cover and simmer for 10 minutes. Add the butternut squash and baby corn and simmer simmer for 20 minutes. Add the cooked turkey, sugarsnap peas and cherry tomatoes and cook uncovered for 5 minutes or until the tomatoes soften and the turkey heats right through. Mix the cornflour with 2 tbsp of water. Stir this paste into the stew and simmer until thickened. Stir in the mint and coriander and season to taste. Serve with crusty bread to mop up the juices. |
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