Whole Turkey 3kg
Shipping dates for this product are as follows:
For Thanksgiving orders: we ship between November 20th – 22nd
For Christmas orders: we ship between December 20th – 22nd
|Country of Origin||United States|
|For How Many People||6-8 people|
|Price per 100g||¥179|
This bird is a special treat to celebrate your holidays. Lean and juicy meat will make your mouth water and won’t be able to resist starting carving it.
Secure your turkey today to get an early bird 10% discount*. (* the early bird discount will end on October 24th)
How Long to Thaw
A frozen turkey needs 24 hours thawing for every 2.5Kg. For quicker thawing, place the turkey in a cold water bath (it is not safe to thaw a turkey with warm water) and change the water every 30 minutes until it’s thawed — about one hour per kg.
How to Safely Thaw
Be sure to let your turkey completely thaw before cooking. The best way is to loosen the wrapping and place the turkey on a baking sheet, then thaw in the refrigerator.
Note: For moist meat without the hassle of clearing fridge space to soak the bird in a vat of brining liquid, try a dry brine. Salting a turkey and letting it rest before roasting seasons it deeply and helps it retain moisture.
How to Roast
- How long to cook the turkey? 26 minutes of cooking time per kg of turkey if roasting empty and 30 minutes per kg if stuffed.
- What temperature to cook the turkey? Preheat the oven to 230°C then drop the temperature to 180°C after putting the turkey into the oven.
- What temperature should the turkey be? The turkey is done when it registers a minimum of 74°C in the thickest part of the thigh.
- How long to rest the turkey? Rest the turkey for at least 15 minutes before carving.
How to Carve
Carving a turkey is just like carving an extra-large chicken: Remove the wings first, and then the thighs — pop out the joints that keep these pieces attached to the bird and cut straight through the joint. When carving the breast meat, slice close to the rib cage with the flat of your knife right up against the rib bones. Once you have the meat off, you can separate the thighs into thighs and drumsticks, and carve the breast meat into individual slices.