Allowed to roam free on the fields of a beautiful Worcestershire farm, every full-flavoured Fortnum’s bird enjoys a natural, locally-grown diet, before being wax-plucked, hand-finished and hung to mature for a minimum of eight days. Here's how to cook yours perfectly:
1Remove all packaging from your turkey – including the giblets – and store in your refrigerator. When preparing to cook, take your turkey from the refrigerator, remove the trussing band, and leave the bird to stand for a couple of hours.2Prepare your seasoning - we find a peeled onion, a halved lemon and a cored apple work best in the main body, with traditional stuffing or sausage meat reserved for the neck. Sauté your giblets in butter, before chopping and adding them to your stuffing.3Next, coat your turkey over and under the skin with plenty of softened butter, then sprinkle inside and out with salt and pepper and place the bird breast-down in a roasting tin. Why breast down? Because white meat cooks faster than dark meat, and because it allows the fat in the bird to run into the breast, keeping the meat moist and tender.4Cooking times will vary according to the weight of the turkey and your oven type, but as a guide we recommend pre-heating your oven to 190ºC, 375ºF, Gas 5, and cooking for roughly 25 minutes per kg.5Half an hour before full cooking time, turn the turkey breast-side up to brown and crisp the skin. Your turkey is done when the juices run clear, when tested with a fork under the thigh. 6After cooking, stand for an hour’s covered rest in a warm place – the turkey not you – and prepare to carve, serve and enjoy!