Estimated 100g
Energy: 726 kJ / 173 kcal
Fat: 8.6 g
of which saturates: 3.0 g
Carbohydrates: 0.8 g
of which sugars: 0.3 g
Protein: 22.1 g
Salt: 1.5 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 turkey joint in a roasting tin.
3. Lightly brush the bacon with oil or butter to promote crispness.
4. Cover loosely with foil to prevent over-browning.
5. Roast according to weight:
• 1.5 kg: 1 hour 50 minutes
• 2.0 kg: 2 hours 15 minutes
• 2.5 kg: 2 hours 35 minutes
• 3.0 kg: 2 hours 55 minutes
6. Remove foil for the final 25–30 minutes to allow the bacon to crisp and brown.
7. Ensure the core temperature of both turkey and sausage meat reaches 75 °C.
8. Rest for 15–20 minutes before carving for juicy, tender slices.

Keep refrigerated at 0–5°C.
Once opened, consume within 24 hours.
If product is 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