Boneless Rolled & Stuffed Turkey with Gravy
Deboned, brined, and sous-vide cooked for perfect juiciness, with house-made sausage stuffing carefully rolled for effortless carving.
Simply brown and reheat in your oven. Includes a pouch of gravy — just heat and serve.
Whilst care is taken during procurement and preparation, this is a natural product; slight variations in colour and size may occur and may differ slightly from the image shown
STUFFED TURKEY, GRAVY & CRANBERRY SAUCE
Boneless turkey with a Christmas sausage stuffing enrobed in crepinette & served with our homemade cranberry sauce
- Take your turkey from the fridge 60-90 minutes before cooking & leave it out to come up to room temperature
- Preheat oven to 170 degrees C (fan bake)
- Take your turkey out of the bag, and discard the bag
- Pat dry the turkey & place in a greased and baking paper-lined roasting dish
- Place the dish in the centre of the oven, check after 35-45 minutes
- To ensure the meat is cooked, the centre should reach an internal temperature of 75 degrees C
- If you do not have a meat thermometer, cut the turkey in half to test. If it is not hot enough, return to the oven covered with aluminium foil, checking every 5 minutes
- Once you have achieved your desired cooking temperature, leave out to rest for 10-20 minutes before slicing
- Arrange on a serving dish alongside our homemade cranberry sauce
Gravy
- Place the bag of gravy directly in a pot big enough that the bag may lie flat, fill with water
- Bring to a slow simmer for 10-15 minutes
- Very carefully remove the bag from the pot and transfer the gravy into your selected serving jug
