Call us on 01253 353 277
Call us on 01253 353 277



For the latest updates to the allergen information, please click on the links below. Please check back regularly for updates.

Sausages, Fresh & Frozen: updated 10-Jan-18

Burgers, Koftas, Meatballs: updated 10-Jan-18

Beef Products with glazes, sauces & coatings: updated 10-Jan-18

Lamb Products with glazes sauces & coatings: updated 10-Jan-18

Pork Products with glazes, sauces & coatings: updated 10-Jan-18

Poultry Products with glazes, sauces & coatings: updated 10-Jan-18

Cooked Meats, Pies & Deli Products: updated 10-Jan-18

Cooked Frozen Products: updated 10-Jan-18

Cooked in Store Products: updated 10-Jan-18

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Christmas Turkey Cooking Guide

When you’ve gone to the effort of buying a beautiful Quality Turkey, you’ll want to cook it to perfection. A delicious roast turkey is not difficult to achieve but - especially at Christmas - there is often so much else going on that it’s easy for the cook to become harassed. The secret is in the cooking times – follow these new, simple guidelines, which have been meticulously tested by the British Turkey industry and you can’t go wrong.
1. Weigh your turkey after stuffing.

2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.

3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.

4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.

5. More than 4kg weight? Cook for 20 minutes per kg and add 90 minutes cooking time at the end.

6. Remove the foil for the last 40 minutes to brown the top.

7. Ovens vary, so always test your turkey to make sure it is thoroughly cooked. Pierce the thickest part – this is usually the leg of a whole turkey - with a skewer or sharp pointed knife.