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Christmas Turkey Made Simple

Thursday, November 5, 2009 at 12:26PM
Tags: christmas turkey, delicious recipes, delicious sauce, farm turkey, giant bird, scrumptious ingredients, turkey orders, turkey stock, turkeys
Filed in: Simplest Christmas Turkey, Recipes, Christmas

Mouthwatering boned and stuffed Pipers Farm turkey

You are an organised bunch! Some of our loyal customers are already putting their christmas turkey orders in.

This year we're suggesting they make the switch to our boned and stuffed Bronze turkeys and loads have agreed to put our birds to the test. OK we know that the traditionalists out there are going to shudder and say that you've got to have a giant bird which will takes days to defrost, barely fits in the oven, makes the carver feel like a contestant on the Krypton Factor and then roosts in the fridge for days. And if you really can't stand the thought of change then we do understand.

However there is a brilliant alternative - even though we say so ourselves! Our stuffed joints of brown and white meat are cooked separately side by side, for the same amount of time and the juices make a delicious sauce. When it comes to carving, the brown and white meats are separate, unlike with ordinary boned and stuffed turkeys. This ensures everyone can be served with exactly the slices they want. It also means that absolutely nothing goes to waste, which equals superb value for money. Oh and it really makes life an awful lot easier for whoever is carving!

There's also a delicious stuffing. The scrumptious ingredients include apricots, hazelnuts, ham, fresh herbs and lemon juice.

It couldn't be easier - well actually it could! We like to go that bit further for our customers so we're also adding free chipolatas wrapped in streaky bacon and a tub of turkey stock (perfect for gravy) to all orders for boned and stuffed turkeys this Christmas.

All our birds are reared free-range in local orchards and are dry plucked and hung for three weeks which gives them a deeper, stronger flavour.