Turkey
If you need versatile, lean turkey meat delivered straight to your door, Owton’s is the answer! While it is a festive classic, it doesn’t need to be confined to just the Christmas period – turkey can be enjoyed all year round. From a curry using diced turkey breast to the whole turkey we all know and love at Christmas, Owton’s have a range of freshly butchered turkey meats that can be bought online with just a few clicks – it’s also a popular choice of meat for many health conscious people too!
-
-
-
Sale!
FROZEN Whole Turkey (4-4.5Kg)
Original price was: £66.98.£31.20Current price is: £31.20. Add to cart -
Sale!
-
Sale!
FROZEN Whole Turkey (7 – 8Kg)
Original price was: £103.95.£47.80Current price is: £47.80. Add to cart -
Sale!
FROZENFREE RANGE BRONZE TURKEY (3.0-3.9KG)
Original price was: £75.80.£29.80Current price is: £29.80. Add to cart -
Sale!
Turkey Breast Roll (1.4-1.6Kg)
Original price was: £27.95.£17.65Current price is: £17.65. Add to cart -
Sale!
Turkey Breast Roll (1.8-2.0Kg)
Original price was: £36.95.£22.20Current price is: £22.20. Add to cart -
Sale!
Turkey Breast Roll (2.4-2.6Kg)
Original price was: £45.95.£28.95Current price is: £28.95. Add to cart -
-
Sale!
Whole Turkey (Frozen) (4-4.4Kg)
Original price was: £24.70.£21.70Current price is: £21.70. Add to cart
What Our Customers Think
Delivering Turkey All Year Round
With Owton’s range of premium turkey, including free range whole turkey, turkey breast rolls and turkey escalope preparing a delicious roast or quick weekday meal is easy. Our expertly sourced turkey delivers unbeatable flavour, ensuring every bite is tender and juicy, whether roasted, grilled, or seare!
Owton’s delivers across England, Scotland and Wales, using our own refrigerated vans for local areas and DPD for nationwide orders. With next-day delivery available (subject to availability) and chilled packaging as standard, there’s never been a better time to order your turkey online.
Not Just a Festive Favourite
If you’ve enjoyed turkey at a nearby restaurant, pub, or hotel, chances are it was from Owton’s (we supply over 1000 trade customers with their meat), so why not bring that taste to your own kitchen and not just at Christmas!
The Owton family has a long-standing history of offering award-winning meat products across the south, and we’re not stopping anytime soon! Interested in learning where our turkey comes from? Click the button below or contact our team.
See Related Turkey Products
35 Exclusive Hot Deals
Click Here To View The Deals
Frequently Asked Questions
Below, you’ll find cooking advice, recommendations on what goes well with our turkey and much more. For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
The safest way to thaw a turkey is slowly in the fridge (give it about 24 hours for every 2-2.5kg). Keep it in its packaging and pop it on a tray to catch any juices and if you’re short on time, you can thaw it in cold water instead – just submerge the turkey (still wrapped) and change the water every 30 minutes. Always make sure it’s fully thawed before cooking.
Turkey breast can dry out if you’re not careful, so start by seasoning generously and brushing it with oil or melted butter. Roast at 180°C, basting every so often, and cook for around 20 minutes per 500g (see our roasting calculator for more accurate timings). To check it’s done, make sure it hits 75°C in the thickest part, then ;et it rest for 10-15 minutes before carving to lock in those juices. Top tip too… try tucking a bit of herb butter under the skin before roasting!
They’re both great options if you’re looking to keep things lean, but turkey just edges it on the health front. Turkey breast is a bit lower in fat and calories compared to chicken breast, and it’s still packed with protein too. Whether you’re meal prepping or just after a lighter dinner, it’s a brilliant choice.
Start by letting it rest for at least 20 minutes once it’s out of the oven as this keeps it nice and juicy. To carve, cut straight down the centre to separate the two breast halves, then slice each breast into even pieces against the grain.
A 4-5kg turkey should do the trick, giving plenty to go round and a bit left over for sandwiches or bubble and squeak the next day.