Here at Tom Hixson of Smithfield, we work with trusted farming partners to ensure our turkey cuts are of the highest quality. We offer a range of quality turkey cuts, including succulent turkey butterflies, to tasty halal turkey rashers. Looking for more halal options? Explore our wide range of different halal meats and discover everything from premium cuts of quality beef to succulent chicken and smoky brisket.
If you are cooking a whole turkey joint, perhaps for a Sunday roast or Christmas dinner, we would suggest first brining your turkey. During the brining process, the turkey absorbs extra moisture and seasonings, which helps the meat stay juicy and flavourful.
Add sugar and sea salt to water and bring to a boil until the salt and sugar are dissolved. Add your favourite spices (we love rosemary, thyme, and garlic), and let the water cool. When your brine is cooled, add in your turkey and keep in a covered container in the refrigerator overnight.
When you are ready to cook, take your turkey out of the brine and pat dry. To encourage a wonderful golden colour while cooking, create pockets between the breasts and skin, and spread with butter.
If you have chosen to cook one of our succulent turkey butterflies, we’d recommend cooking the joint for approximately 1 hour and 30 minutes in a preheated oven at 180 degrees.
The cooking time will vary depending on the size of your roasting joint, so add extra time if your joint is fairly large. If your turkey is over 4 Kilograms, a good rule of thumb is to cook the joint for 20 minutes per Kilogram and add an extra 90 minutes.
You should use a meat thermometer to ensure your turkey is cooked thoroughly before serving. Your turkey should be at least 72 degrees in the centre before taking it out of the oven.