Our Tips For A Perfect Roast Turkey

Mexican Style Pulled Turkey Burger with Sprout, Dill and Mustard Slaw

What Makes Fosse Meadows Turkey so Fabulously delicious!

Fosse Meadows specialise in high welfare, award-winning slow-grown free range poultry on their farm in Leicestershire. Our festive birds include pasture-fed geese, ducks and bronze turkeys. Our traditional breeds of free-range bronze Christmas turkeys are raised to the highest standards, grown to full maturity (6+ months), free-ranging and foraging on lush pasture for twice the age of commercial free-range turkeys.

Our mature birds have a richer flavour, fat marbling through the meat and a fat layer under the skin. This means your Fosse turkey is succulent, delicious and flavoursome after cooking, and ready for a special festive feast!

Alongside our seasonal turkeys, ducks and geese we also produce year-round, award-winning, 81-day slow-grown, free-range French breed chickens and 3-star Great Taste Award cockerels. We are passionate about raising all our birds in the best way possible for exceptional quality and taste.

Our chickens are grown slowly and traditionally – three times longer than commercially-reared chicken and two weeks longer than organic standards. Our customers choose Fosse chicken and cockerel for its richer flavour, succulent meat and stronger nutritionally-rich bones.

Like the admired French chicken Label Rouge, we use French breeds and grow to full maturity.

Our birds have longer legs, allowing them to roam further, foraging on pesticide-free, wild flower pasture for high quality meat and stronger bones. They are also fed a locally-sourced cereal-rich diet without additives or antibiotics.

Our Tips For A Perfect Roast Turkey

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Method:

1. Heat the oil in a frying pan, and add the onion, garlic, chilli, paprika, cumin and oregano and fry gently for 2-3 minutes, taking care not to brown the onion. Season with sea salt and black pepper. When the onion is soft, add all the other ingredients for the burger and mix well.

Leave on the heat until the turkey is hot.

2. Take the burger mixture out of the pan, divide it into 4 equal burger shapes and keep warm.

3. To make the slaw, mix all the ingredients together in a bowl, and season with sea salt and black pepper to taste.

4. To serve, put the burgers on the bottom half of each bun, top with the guacamole and salsa,

FOSSE RECIPE LEAFLET DESIGN 2.3 20.11.20.indd 1

top with the bun tops. Serve with the slaw, some green pickled jalapeno chillies, and turkey crackling (optional) on the side.

Tip

Don’t let on that there are sprouts in the coleslaw, as nobody will believe you!

Per serving 2186kJ/522kcal 22.6g fat 3.9g saturates 44.1g carbohydrate 11.9g sugars 10.4g fibre 36g protein 1.5g salt

PR

Nick Ball and Jacob Sykes with their traditional slow-grown, bronze free-range turkeys on their farm in Leicestershire. For further information about Fosse Meadows Farm poultry please visit our website, and like / follow us on twitter, facebook and instagram.

www.fossemeadows.co.uk

OD UCER

fine quality, rich flavour and succulence from our 6 month slow grown, high welfare, free-range turkeys.

From an award-winning poultry producer.

20/11/2020 13:20

Turkey, Parma Ham and Roasted Red Pepper Puff Pastry Pizza

Tips for Preparing & Cooking your Turkey Preparation – For Whole Birds and Crowns

As soon as possible after collecting your Fosse Meadows Turkey, remove from the box, keep in the bag and refrigerate, preferably at the bottom of the fridge.

• Remove the turkey from the fridge at least 3 hours before cooking, to allow to reach room temperature.

•

Do not stuff the main cavity, as this will stop the turkey cooking properly. Instead, you might like to place an apple or peeled onion in the cavity.

• We recommend not using foil as this can prevent achieving a lovely crispy skin.

•

Place the bird breast side down in the roast tin and season with salt and pepper For crowns and half birds keep the breast up.

The oven should be preheated to 180ºc (160º fan) Gas 4/5.

For an Aga, use closest to these temperatures. (See table for suggested cooking times)

• After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.

‘Pop up’ timer - Pops at 65ºc

• It is very important not to overcook a turkey – many people do and are then disappointed when it is dry.

This can be avoided by either using a ‘pop up’ timer or meat thermometer that detects when the turkey is cooked - you are looking to achieve a temperature of around 65ºc pre-resting.

The turkey will continue to cook from the residual heat whilst it is resting outside the oven. Failing that test with a fork on the inside of the thigh - when the juices run

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clear the bird is ready.

Method:

• After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover. (See carving hints below).

Preparation for Breast Joints:

Remove from the fridge at least 2 hours before. You can spread butter over the roll and season.

Roast at 180º (160º fan).

Serves 4

Guideline Cooking Times - as ovens do

vary!

Whole Birds & Crowns 3kg - 1 ½ hrs 4kg - 2 hrs 5kg – 2 - 2 ½ hrs 6kg – 2 ¼ - 2 ½ hrs 7kg – 2 ½ - 2 ¾ hrs 8kg – 2 ¾ - 3 hrs 9kg – 3 – 3 ¼ hrs Larger Birds: Check every 15 mins after 3 hrs.

Breast Joints 1kg – 1 hr 1.5kg - 1 ¼ hrs 2kg – 1 ½ hrs

Larger Joints: Check every 15 mins after

1½hrs.

Carving Tips:

• Hold by the leg by the end knuckle, cut close to the body and twist off.

• Carve the dark leg meat.

• Remove the wing and cut in half.

• Slice the breast meat from side and repeat for the other side.

What to do with the giblets - Gravy Tips:

Place giblets in a mini casserole dish with remnant vegetables i.e. celery, carrot, half an onion, bunch of herbs (thyme bay and parsley). Cover with water and add to the oven when you put the oven on and then cook them with the Turkey - simple!

Once the Turkey is out of the roasting pan and resting use the giblets and stock you have made to deglaze the pan with some wine and a little sugar.

Once reduced enough strain and serve.

Leftover Turkey Curry Serves 4

2 tbsp whole coriander seeds 1 tbsp whole cumin seeds 3 tbsp coconut or vegetable oil 6 green cardamom pods, crushed 3 bay leaves 4 cloves 1 cinnamon stick 2 tsp dried chilli flakes 2 large onions, peeled and chopped 1 tbsp ginger, grated 4 cloves garlic, peeled and crushed 1 tbsp mild curry paste 2 x 400g cans chopped tomatoes

Method:

1. Toast the coriander and cumin seeds in a dry pan until lightly toasted and very fragrant. Grind with a pestle and mortar and set aside.

2. Heat the oil in a heavy based pan over a medium heat and add the cardamom pods, bay leaves, cloves, cinnamon stick and chilli flakes until they start to crackle and release their flavours. Add the onion and sauté for about 5-7 minutes, then add the ginger, garlic and the freshly ground coriander and cumin seeds. Add the curry paste, chopped tomatoes and tomato purée.

2 tbsp tomato purée 500g cooked turkey leg meat, cubed Sea salt and black pepper Fresh coriander, chopped (to garnish) Per Serving (curry only); 1652kJ/394kcal 18.3g fat 9.7g saturates 19.2g carbohydrate 16.5g sugars 6.3g fibre 41.4g protein 0.8g salt

Turn the heat up to high and allow the curry to simmer for about 15 minutes, adding a little water if necessary.

3. Add the turkey and cook through until the turkey is hot. Season with the sea salt and black pepper.

4. Garnish with fresh coriander and serve with steamed basmati rice, or chapatis minted yoghurt and mango chutney.

Vegetable oil, for greasing 320g pack of ready rolled puff pastry 3 tbsp green pesto 4 slices Parma ham, roughly torn 200g leftover turkey leg and breast meat, pulled into strips 8 sundried tomatoes, cut into halves 1 roasted red pepper, skinned, deseeded and cut into strips 125g ball buffalo mozzarella, sliced 10 black olives, pitted 1 tbsp Parmesan cheese, grated Sea salt and black pepper Extra virgin olive oil A handful fresh basil leaves, torn

1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease a baking sheet with oil.

2. Put the puff pastry sheet onto the greased baking sheet. Spread the pesto onto the base leaving a border around the edge of the pastry.

Scatter the Parma ham, turkey, sundried tomatoes and red pepper onto the pastry base, followed by the mozzarella and the olives.

Sprinkle with the Parmesan, season with sea salt and black pepper and drizzle with a little olive oil.

3. Bake in the oven for 20 minutes, or until golden and the pastry is cooked.

4. Remove from the oven and scatter over the fresh basil leaves.

Per Serving; 2606kJ/625kcal 40.7g fat 17.3g saturates 33.2g carbohydrate

5.8g sugars 4.8g fibre 32.9g protein 4.5g salt

Mexican Style Pulled Turkey Burger with Sprout, Dill and Mustard Slaw Serves 4

For the burger:

1 tbsp oil 1 small red onion, peeled and finely chopped 1 garlic clove, peeled and crushed 1 red chilli, finely chopped 1½ tsp smoked paprika 1 tsp cumin 1 good pinch dried oregano Sea salt and black pepper 2 tbsp leftover turkey gravy A dash tabasco A dash Worcestershire sauce (optional) 300g leftover turkey breast, shredded

For the slaw:

250g Brussels sprouts, outer leaves removed and thinly sliced 1 small red onion, peeled and finely diced 2 medium carrots, peeled and grated 1 apple, chopped (optional) 3 tbsp mayonnaise 2 tbsp soured cream A good handful fresh dill, chopped 1 tsp Dijon mustard A good squeeze lemon juice

To serve:

4 seeded burger buns, halved and lightly toasted 4 tbsp guacamole 4 tbsp tomato and coriander salsa Green pickled jalapeno chillies See next page for Method...

20/11/2020 13:20