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All appliances vary, the following are guidelines only. Remove outer sleeve and film. Leave the joint in foil tray and set sachet aside for later use. Lightly brush a piece of foil with oil and loosely cover turkey joint. OVEN: Place foil tray on a baking tray on the middle shelf of a preheated oven (Electric 190degC/Fan 170degC/Gas 5). Cook for 1 hour 30 minutes. Remove foil, baste joint with juices from the bottom of the foil tray and cook uncovered for a further 10 minutes. Remove from the oven. Remove the bay leaf and rosemary garnish and discard. Open the glaze sachet and pour contents over the turkey joint. Return to the oven uncovered for a further 20 minutes. Remove from the oven, baste joint. Cover with foil and allow to rest for 20 minutes before carving. Remove strings before carving. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains, and the juices run clear when pierced with a thin skewer at the thickest part of the meat. If the juices are pink, continue cooking for a few minutes and retest. Do not reheat.
Turkey Breast (83%), Dry Cured Beechwood Smoked Streaky Bacon (9%) (Pork, Sea Salt, Preservative: Sodium Nitrite; Antioxidant: Ascorbic Acid), Orange And Maple Glaze (7%) (Water, Maple Syrup, Glucose Syrup, Orange Juice Concentrate, Orange Zest, Cornflour, Salt), Salted Butter (Butter (Milk), Salt), Bay Leaf, Rosemary Sprig.
Keep refrigerated below 4degC at the bottom of the fridge. Once opened, refrigerate and use within 24 hours and by date shown. Suitable for freezing. Freeze by date mark shown and use within one month. Defrost thoroughly at the bottom of the fridge before use and use within 24 hours. Never defrost in a warm room. Do not refreeze once defrosted.
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