What will you choose for your feast this Christmas?
Are you deciding which turkey to choose for your Christmas table? Whether you are hosting a huge houseful or planning a cosy festive meal, what cut you choose will be about what is important to you: a traditional centrepiece, lots of leftovers or the last scraps finished on the day, a roast that's not too heavy to get in and out of the oven, bones for broth or easy carve. It seems like so many decisions, but actually it comes down to what suits you best and our quick guide below is designed to help you with this.
We've also included size and cooking guidelines below so you can plan for the day. A South Powrie Bronze roasts faster than a standard turkey and, with no stuffing and no need to make gravy, it is arguably the easiest part of the Christmas meal.
Which turkey should I order?
The whole bird. This is our favourite - all the tradition and style of the festive centrepiece, it cooks easily and an average size bird roasts in approximately 2-2.5 hours. It has loads of natural juices for gravy and looks great on the table or kitchen island. Buying bigger than you need allows for easy pickings over the next few days and you have the bones to make delicious, nutritious stock for soups. Allow approximately 500g per person for a generous portion on the day and a turkey sandwich too.
The crown. This is a great option for those who want all breast meat and completely hands-off cooking (no need to turn it half way through cooking). Two breasts on the bone, it's all white meat and cooking on the bone is great for additional flavour and succulence - and once it's all been enjoyed, you have bones for broth. An average crown cooks in 1.5-2 hours, and serves 6-10 people. We also have a small selection of larger crowns for big gatherings up to 18. Allow approximately 500g per person for a generous portion on the day and probably a turkey sandwich too.
The breast roast. This is our super simple, totally delicious answer for smaller festive tables. 100% breast meat, no bones, it's easy to cook and carve, and doesn't take up too much fridge space. Roasts in either side of an hour. We'd recommend making gravy to go with it. Our Make Your Own Gravy Packs are ready to add to a roasting pan of vegetables and water and can be made in advance. Allow approximately 250g per person for the day.
How long should I roast it for?
Every bird and every oven varies so we'd highly recommend using a meat thermometer for the perfect roast. You can order a complimentary dial thermometer with your South Powrie turkey, or, if you don't have one, put a digital meat thermometer on your Christmas list - we love them! Find one that leaves the probe in the oven as this takes the guesswork out and makes the cooking even more relaxing.
The times below are approximate but will give you a really good guide to help you with your planning. Take the turkey out of the oven as your thermometer reaches 60-65°C (60°C for a breast roast) and allow it to rest for best results. Remember, no stuffing, no foil. This ensures it roasts quickly and the result is tender, succulent meat.
Why does a South Powrie Bronze cook so quickly?
Our turkeys are a slow-growing, free-ranging traditional bronze breed, given the time to mature naturally in the outdoors on a mix of cereals and foraging. As they grow, they lay down natural fat through the meat. This carries the heat through the bird during cooking, so it cooks quicker than a standard turkey. It also adds to the flavour, and plenty of bone marrow keeps the meat succulent and makes lots of delicious gravy. Maturity makes all the difference to cooking success and depth of flavour.
