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Botterills' Turkey



Delivery Friday & Saturday only until 18 Dec
& Christmas week, delivery Monday 20 to Friday 24 Dec

These are proper old-fashioned birds, reared to full maturity. A Bronze, free-range turkey reared on a natural diet of homegrown wheat and vegetable proteins by our friends the Botterills. The decent fat covering renders during cooking, meaning bags of flavour and succulent meat. As with all Botterills' birds, they are dry-plucked and game hung for a good shelf life and extra flavour.


See below for COOKING INSTRUCTIONS and MORE DETAILS for approximate serving sizes.



December 3rd to 18th : Delivery Friday & Saturday ONLY

December 20th to 24th, Christmas week: Delivery Monday to Friday

Any orders placed outside of these days & dates cannot be delivered.

Order by Friday 17th December. Please note delivery slots are limited and may run out sooner.

More Details


MINI - 4-5kg - Serves 4-6

SMALL - 5-6kg - Serves 6-10

MEDIUM - 6-7kg - Serves 10-14

LARGE - 7-8kg - Serves 14-18

To avoid the stress from unnecessary travelling, the birds are slaughtered on site on the Belvoir Estate, dry-plucked by hand and hung guts-in for 7-14 days to allow for greater flavour and succulence. The giblets are then removed, vacuum-sealed and included with the bird.

Please be aware while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us in December.

Cooking Instructions


The Bronze turkey is known for its thick, black feathers, which can leave a few stubble-quills after dry-plucking; these are completely harmless and will disappear during cooking.

Take your turkey out of the fridge 1-2 hours before it goes in the oven. Rub the skin with plenty of butter and pepper and cover the breasts with lots of streaky bacon. Make a big tin foil cross inside your roasting pan, place the turkey in the middle and wrap the foil around to make a loose but closed parcel.

Cook at 220°C for 40 minutes. Reduce heat to 170°C and cook for approximately a further 2 hours (mini), 3 hours (small), 3.5 hours (medium), 4.5 hours (large) and 5 hours (X-large).

Uncover for the last 30 minutes to crisp the bacon. Stick a long skewer or meat thermometer in the fleshiest part to test for doneness - the juices should run clear. Rest it for half an hour before carving.


While your turkey is roasting, gently simmer the neck, heart and gizzard in 1.5 litre water or water and white wine, with some chopped carrot, onion, parsley, bay and peppercorns.

Allow to simmer for 1.5 hours before straining out and discarding the solids. Reduce this liquid by half, and then use to deglaze the roasting tray once the turkey is cooked. Simmer for 5 minutes, scraping the bottom of the tray as you go.

For a thicker gravy, pour everything into a saucepan, combine 1 heaped teaspoon of corn flour with just enough water to loosen it, pour into the simmering gravy and mix well until thickened.

Storage Advice

Please remove all wrapping and place your bird on a plate on the bottom shelf of your fridge away from cooked items so that air can circulate properly.

Shelf life with proper storage - up to 7 days - please see use by date on arrival.