Browse Store Site Information
Special offer of the day
12oz (340G) Dry Aged Irish Sirloin 12oz (340G) Dry Aged Irish Sirloin
3LBS (1362G) Extra Lean Irish Steak Mince 3LBS (1362G) Extra Lean Irish Steak Mince
5LB (2270G) Prime Irish Stewing Steak Catering Pack 5LB (2270G) Prime Irish Stewing Steak Catering Pack
3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey 3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey

3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey

3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey
23.44



Recommended Addons
Turkey Cooked and Blast Chilled needs heating only
£10.00
Boned and Rolled No Stuffing
£8.00
Fully Boned and Stuffed
£10.00
500G Pure Breadcrumds
£1.99
500g Mc Elroy Bros Stuffing Mix Plain
£1.99
500g Mc Elroy Bros Stuffing Mix Sage Onion
£2.29
454g Old Time Diamond Award Pork Sausage Meat
£3.50
2 Large Roasting Bags
£1.25
Cocktail Sausages 454G 1LB
£3.50
Roasting Tray Extra Large
£2.99
Giblets
£0.50
High Grove Cranberry Sauce
£3.59
Add 3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey to your favourites
Add 3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey to your wishlist

3.75Kilos (8.26LBS) Fresh Irish Free Range Bronze Turkey

(code:3.75turk)

Local Fresh Free Range Bronze Turkey

3.75KILOS = 8.26LBS

Cooking Instructions:-

ALL OF MC ELROY BROS FRESH FREE RANGE IRISH BRONZE TURKEYS COME COMPLETE WITH A TEMP. PROBE POPPER.

Preheat the fan assisted oven to 200oC

Prepare turkey by stuffing or baste lightly with butter and salt & pepper.

Place the turkey in the roasting bag and then on the roasting tray.

Cook for 30 minutes before turning down to 180oC

Cook for a further 2 hours 

Check if popper has popped, if not check every 15 - 20 minutes.

Remove from the oven and rest the turkey for 15 minutes.

Carve and serve.

ALWAYS REMEMBER TO ALLOW EXTRA TIME IF THE TURKEY IS STUFFED

IF YOU HAVE ASKED FOR THE ADD ON OF FULLY BONED AND STUFFED

OR BONED AND ROLLED ALLOW ABOUT 20 - 30 MINUTES LONGER FOR THE FIRST CHECK TO SEE IF THE TURKEY IS FULLY COOKED