Frequently asked questions
Q. I have a few black feather quills left in my bird. What should I do about them?
A. As we hand pluck it is impossible to remove each and every one of them. In all likelihood they will fall out or burn off during cooking. Any that are in the back of the bird are most likely in meat that will not be eaten anyway. Please do not ruin your Christmas day trying to remove them.
Q. Can I have a hen bird? I hear they taste better.
A. 90% of our turkeys are hens. The heavier the bird, the higher the likelihood of it being a stag. As regards the taste, it is unlikely that you would be able to tell the difference – they are both mouthwateringly delicious.
Q. Will it fit in my oven?
A. A standard oven will take up to a 10kg bird. The approximate dimensions of a 9kg bird are: 35cm long x 25cm high x 30cm deep.
Q. How do I make sure that my bird stays moist?
A. Due to the maturity, feed and hanging of the turkeys, they are ‘self-basting’.
Q. I have an Aga – which oven should I cook it in?
A. We suggest you use the hot oven.
Q. Should I cover my bird with foil?
A. We do not recommend covering in tin foil. However, you may find foil is helpful towards the end of cooking time to avoid excess browning as some ovens, particularly fan, can vary.
Q. Can my turkey be cooked overnight?
A. Yes- but we don’t recommend it. Bacteria are killed at high temperatures and besides, our turkeys are renowned for their simple and fast cooking.
Q. How do I know if my turkey is cooked?
A. Using the Pop-Up® timer, you will know when your bird is cooked. Alternatively, you can pierce the inside of the thigh. The juices will run clear when the turkey is cooked.
Q. How many people will my bird feed?
A. We recommend 500g/1lb per person for a crown and 600g/1¼lb per person for a whole turkey, but the actual amount is dependent on how much is required for Boxing day or other meal times.