Farm fresh free range Norfolk black and bronze turkeys, orders now taken for Christmas?
At Morton's you can be sure of a true tasting turkey this Christmas as we follow a 11 point quality code to guarantee our turkeys do not disappoint:.
- We only start with the best quality chicks, all taken from slow growing strains
- Our chicks come into us from mid June giving a growing period of some 25 weeks compared to the intensive bird at 16 weeks
- Fed on a ration containing at least 70% cereals containing no growth promoters or additives
- Housed in mobile sheds and bedded on clean straw
- Given 24hr access to range from 8 weeks of age
- By rearing only a small number of birds each year allowing closer attention to detail
- Dry plucked on the farm for minimum stress to the birds
- Allowed to mature for a minimum of 10 days in our cold stores for that true "traditional taste"
- Our preparation premises are inspected yearly by the Environmental Health
- We are also members of the Traditional Farmfresh Turkey Association (TFTA) which inspects us on a yearly basis
- Money back guarantee in the unlikely event that the customer is dissatisfied
Suggested Cooking Times
(remember ovens vary greatly)
| Weight kg | Weight lb | Full Cooking Time |
|---|---|---|
| 4 | 8.8 | 2hr 35mins |
| 5 | 11 | 2hr 55mins |
| 6 | 13.2 | 3hr 15mins |
| 7 | 15.4 | 3hr 40mins |
| 8 | 17.6 | 4hrs |
| 9 | 19.8 | 4hr 25mins |
| 10 | 24.2 | 4hr 45mins |
| For lower weights, allow 40 minutes/kilo with foil. | ||
How to cook your turkey
If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down, cover with foil in a roasting tin. The oven should be pre-heated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C/375°F/Gas mark 5.
About 30 minutes before the end of cooking (see table for suggested total times), open the foil if used and turn the bird onto its back to brown the breast. Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear. After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
Our shop is open for collection
Thursday 22nd December : 10am - 7pm, Friday 23rd December 7am-7pm and Saturday 24th December : 7am - 11am
GOLD * AWARD WINNER BRONZE FREE RANGE TURKEYS
