Energy: 623 kJ / 148 kcal
Fat: 5.2 g
of which saturates: 1.6 g
Carbohydrate: 1.8 g
of which sugars: 0.9 g
Protein: 23.8 g
Salt: 1.0 g

Always ensure the turkey is fully defrosted before cooking. Cook until piping hot and juices run clear.

Oven Cooking (from chilled):
1. Preheat oven to 190 °C / Fan 170 °C / Gas 5.
2. Remove all packaging and place the joint in a roasting tin.
3. Lightly oil or butter the surface and season as desired.
4. Cover loosely with foil.
5. Cook according to weight:
• 1.5 kg: 1 hour 45 minutes
• 2.0 kg: 2 hours 10 minutes
• 2.5 kg: 2 hours 30 minutes
• 3.0 kg: 2 hours 50 minutes
6. Remove foil for the final 25–30 minutes for a golden, crispy finish.
7. Check the internal temperature reaches 75 °C in the thickest part of the meat and stuffing.
8. Rest for 15–20 minutes before carving for best results.

Keep refrigerated at 0°C – 5°C.
Once opened, consume within 24 hours.
If frozen, defrost thoroughly in the refrigerator before cooking.
Do not refreeze once defrosted.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR