Description
Our Turkey Butterflies from nearby Cotswold Meat Co. near Swindon make the most amazing centrepiece for a festive family meal.
There are no bones (as we’ve done all the hard work removing them), meaning you get more meat for your money and an easier bird to carve. You can see why this is a best seller!
Turkey Butterfly serving guide per person:
1.5kg = 5 – 6
2.5 – 3kg = 10-12
3 – 3.5kg = 12-14
3.5 – 4kg = 14-16
4- 4.5kg = 16-18
4.5 – 5kg = 18-20
Turkey servings per person are calculated to allow approx. 250g per adult for boneless meat, should your number include children or more conservative eaters, consider a smaller weight range.
This butterfly is not suitable for home freezing.
Ingredients
Farm assured Turkey
Streaky Bacon – Pork Bellies, Water, Salt, Antioxidant, Sodium Ascorbate, Preservatives Sodium Nitrate, Potassium Nitrate.
All our Sausages and Burgers are GLUTEN, DAIRY AND SOYA FREE unless stated otherwise.
For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD
Cooking the perfect Turkey.
Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.
Use our handy guide below to work out cooking times.
Cooking instructions
| Weight |
First cook (covered) |
Second cook (uncovered) |
Rest |
Total time |
| 2.5kg |
1 hour 20 mins |
1 hour |
30 mins |
2 hours 50 mins |
| 3kg |
1 hour 30 mins |
1 hour |
30 mins |
3 hours |
| 3.5kg |
1 hour 40 mins |
1 hour |
30 mins |
3 hours 10 mins |
| 4kg |
1 hour 50 mins |
1 hour |
30 mins |
3 hours 20 mins |
| 4.5kg |
2 hours |
1 hour |
30 mins |
3 hours 30 mins |
| 5kg |
2 hours 10 mins |
1 hour |
30 mins |
3 hours 40 mins |
| 5.5kg |
2 hours 20 mins |
1 hour |
30 mins |
3 hours 50 mins |
- Pre heat your oven to 180C, gas mark 4.
- Pat the turkey dry with kitchen paper, smother with 50-100g of butter and season generously with salt and pepper.
- Place in a deep roasting tin, breast-side up, do the first roast with the foil on.
- Remove the foil and roast for the remaining time.
- Rest on the side loosely covered, this allows the juices to be reabsorbed (cover too tightly and your loose the amazing crispness)
- Carve and enjoy
To check your turkey is perfectly cooked, insert a meat thermometer into the thickest part of the bird and hold for 30 seconds, it should be at least 75°C.
Alternatively insert a skewer into the thickest part of the leg; if the juices do not run clear return to the oven for 10-15 minutes, then test again.
