Available from 1 Dec 2023
Our certified organic, free range turkeys are provided by Green Ag Turkeys. The turkeys are bred in South East Queensland and are flavoursome, tender and with a generous amount of meat. Mouth-watering in the oven or BBQ.
Gluten free.
-------------------
Fun Fact - Green Ag's "The Turkey Man" (Ewart), his wife Suzanne and son Douglas, continue to work towards producing ethically grown organic turkey meat. GreenAg turkeys are kept calm and nutritionally sound by listening to baroque music while filling up on GreenAg’s own variety of home grown and milled certified organic feed.
--------------------
For an additional charge of $35, we are able to roast your bird for you. We provide it chilled & cry-o-vac sealed to retain its freshness, so you can enjoy it cold on Christmas Day or pop it in the oven to reheat and enjoy warm.
Don't forget our traditional and gluten free stuffings which are provided ready to bake, or baked and ready to eat.
And finally, pair your bird with some cranberry sauce or old fashioned gravy to make the meal complete!
If you aren't sure what size bird or breast to order, please call our team on 07 3876 6222 and we will try our best to help you.
As a guide, a 3.5kg whole turkey will feed 5-7 people, a 4-5kg whole turkey will feed 8-10 people, and a 5-6kg one will feed 10-12. The simple old fashioned way to remember is "a pound per person" (about 450g per person, which factors in the weight of the carcass).
If served as part of a buffet, bird portion sizes don't need to be as generous.
---------------------------
ROASTING INSTRUCTIONS - Click Here
Turkey (raw) Whole Bird – Cooking Instructions
Remove the turkey from the fridge at least 30 minutes prior to cooking. Allow a cooking time of approximately 35 minutes per kg of turkey.
Preheat your oven to 170/180C.
Remove packaging, rub turkey with soft butter or oil. Season salt & pepper on skin. Place the raw turkey in a baking dish, cover with foil and place in preheated oven for approximately 30-35 minutes per kg. Remove foil and cooking for a further 30 minutes.
Example:
4kg turkey x 30-35 minutes = 120-140 minutes = 2hours to 2 hours 20 mins.
5kg turkey x 30-35 minutes = 150–175 minutes = 2.5 hours to 3 hours
7kg turkey x 30-35 minutes = 210-245 minutes = 3.5 hours to 4 hours
Internal temperature of the thickest section of the meat should reach 72C. We recommend using a digital thermometer to avoid over or under cooking. The juice should run clear from the thigh if you pierce it with a knife or skewer.
We recommend resting your turkey for at least half an hour before carving. Just cover loosely with foil.
To add additional flavour, you can include a peeled onion or orange / apple in the cavity and place the bird on some additional peeled onion / orange or apple. This will make a nice base for a gravy.
It is recommended that stuffing be cooked separately.
