Our Whole Turkey is perfect for smaller festive gatherings or special Sunday roasts, with tender, juicy meat and crisp golden skin.
Roast at 180°C for around 35 to 40 minutes per kg, basting regularly and removing foil for the final 30 minutes to brown. Rest for at least 20 minutes before carving.
Serve with your favourite trimmings like roast potatoes, stuffing and cranberry sauce, and use leftovers in soups, sandwiches or pies.
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