The staple of the festive period, turkey is a must to indulge in this Christmas. Tom Hixson of Smithfield is proud to offer a selection of delicious turkeys, sourced from the finest producers. Unrivalled in their succulent juicy flavours and texture our Free-Range British Bronze Turkeys are the perfect centrepiece to impress your guests over the festive period. We offer two turkey sizes, perfect for groups big and small, ready for you to order in advance and enjoy along with your closest and dearest this Christmas.
Turkey Butterflies are the perfect choice if you are looking to minimise your efforts with cooking and serving this Christmas. Not only are they conveniently deboned, but the smaller, uniform size also means that they are much easier to cook uniformly than a whole turkey would be, all while maintaining the flavour and juiciness of the meat.
Season your turkey butterfly with a simple rub of spices, and rest until it reaches room temperature. Then, cook at 190C/170C for 20 minutes per kilogram plus an extra 70 minutes if your Turkey is under 4kg and for an extra 90 minutes if it’s over 4kg. Your turkey should reach an internal temperature of 75°C before it is ready to enjoy.
Turkey's succulent and juicy flavours pair great with a multitude of side dishes from crispy honey-glazed parsnips, to delicious roast potatoes, and buttery brussels sprouts. Turkey is the perfect main to pair with all your traditional Christmas Trimmings and sides. If you are looking to take your turkey to the next level with delicious stuffing - check out our traditional Pork Sausage Meat.
Leftover turkey can be served as cold meat, made into tasty sandwiches, and even used as protein in your stews and curries. We recommend that you refrigerate your turkey leftovers and consume them within 3-4 days after cooking.
A turkey butterfly and turkey crown are both comprised of the turkey breast, with the legs and wings removed. The main difference between the two is that a turkey crown contains the bone, while a turkey butterfly has been completely deboned.
While the popularity of turkey Christmas dinner is fairly recent, the first use of this bird on the Christmas table dates all the way back to the time of Henry VIII, when an influx of imports from the ‘new world’ introduced the bird to the UK.