Thank you! January 08 2015
All of us at JL Butchers would like to say a huge thank you to all of you for supporting us throughout the year. And thank you for all your fantastic comments on our Appledore Turkeys this year. I've put a few of our reviews below.
We look forward to welcoming you all during 2015, look out for lots of exciting things happening & lots of BBQ's!
Free Range Bronze Appledore Turkey's November 27 2014
All Appledore Turkeys are wrapped in greaseproof paper and presented in a carry-home box, along with a sprig of rosemary, vacuum-packed giblets and a recipe leaflet with easy-to-follow cooking tips and recipes.
Extraordinary care and attention is given to every one of Appledore Farm’s turkeys. From the day they arrive they are fed on a simple diet of wheat and vegetable proteins – free of additives, drugs or growth promoters. After roaming the grassy paddocks during the day they are bedded down overnight on the farm’s home-grown wheat straw.
The turkeys enjoy a long and active life, and this freedom to roam means they develop a distinctive taste and texture. Their welfare is of paramount importance and independent inspection confirms this.
When you receive your Appledore Turkey it should be in prefect condition, ready for you to unpack and cook – either to your own family recipe - or according to the easy-to-follow Cooking Tips and Recipes provided by Appledore.
As soon as possible, on receiving your turkey, remove all packaging and store in a cool place, preferably the bottom of your refrigerator. Remove the giblets if they are inside and also keep in the cool. The bird is best cooked within 2-3 days of purchase.
COOKING ON CHRISTMAS DAY
Our method should help you to produce a truly tasty turkey with especially succulent breast meat. If your turkey is trussed, it is best to remove the string before cooking.
If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin.
The oven should be pre-heated to 230ºC/450ºF/Gas Mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190ºC/375ºF /Gas Mark 5.
About 30 minutes before the end of cooking, open the foil if used and turn the bird onto its back to brown the breast.
Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear.
After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
You will find the following sequence makes for easy carving
- Hold the leg by the end knuckle. Cut close to the body and twist off. Carve this dark leg meat.
- Similarly remove the wing and cut in half.
- Slice the breast meat from one side.
- Repeat for the other side.