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.
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 $30, 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.
Turkey (raw) Whole Bird – Cooking Instructions
To cook - remove the packaging, rub turkey with soft butter or oil. Season salt & pepper on skin. Place the raw turkey in a baking dish in a preheated oven at 180C for approximately 20 minutes per kg plus an additional 30 minutes at the end. Rest for 20 minutes before slicing.
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.
Check after this time and return to oven if not hot enough for an additional 15-20 minutes at a time. The turkey should no longer be pink and the juices should run clear. We highly recommend using a digital thermometer to check the temperature in the thickest section of the meat reaches 72C.
It is recommended that stuffing be cooked separately.