English Free-Range Turkey Breast Joint

Slow-reared on lush English pastures and fed on a natural diet, our free-range turkeys mature at their own pace to develop exceptional depth of flavour and a tender, melt-in-the-mouth texture. Prepared by our craft butchers, each breast is expertly boned and hand-tied into a neat joint—giving you all the indulgence of a traditional roast with effortless, mess-free carving and zero waste.

Sizing Guide

• 1kg Joint: Generously serves 3–4 adults

• 2kg Joint: Generously serves 7–8 adults

Butcher’s Roasting Tips

• Temper the Meat: Remove the joint from the fridge 45 minutes before roasting so it cooks evenly from edge to centre.

• The Butter Blanket: Smear the top with softened salted butter mixed with fresh chopped thyme, sage, and cracked black pepper. Drape streaky dry-cured bacon across the top for the first half of roasting to lock in moisture and self-baste the joint.

• Roast & Rest: Roast at 180°C (160°C fan) / gas mark 4 until the internal temperature reaches 72°C and juices run clear. Rest loosely under foil for 20 minutes before slicing—this allows the juices to settle back into the meat for maximum succulence.

Serving Suggestions

• Classic Feast: Slice thickly alongside crisp, goose-fat roast potatoes, pork-and-chestnut stuffing, and sweet braised red cabbage.

• The Pan Sauce: Deglaze your roasting pan with a splash of dry white wine or English cider, stir through rich poultry stock, and simmer into a glossy, velvety gravy.

• Boxing Day Leftovers: Thick, chilled slices piled into crusty sourdough with tart cranberry sauce and melted Brie.