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DEFROST: Defrost turkey crown in the bag at the bottom of the fridge before use. Never defrost in a warm room. Ensure the turkey crown is fully thawed and no ice is present. All appliances vary, the following are guidelines only. Remove all packaging. OVEN: Cover loosely with lightly oiled foil and place on a baking tray in the centre of a pre-heated oven (Electric 180degC/Fan 160degC/Gas 4) for 20 minutes per kilo plus an extra 90 minutes, basting occasionally. For actual calculated cooking time, please see front of pack. Remove excess juices from the base of the tray and remove foil for the final 25-30 minutes of cooking. 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. Leave to rest for 10 minutes prior to carving. These are guideline only. Do not reheat.
Turkey (88%), Water, Salt, Dried Glucose Syrup, Stabiliser: Triphosphates; Potato Starch, Vegetable Oils (Sunflower Oil And / Or Rapeseed Oil), Dextrose, Acidity Regulators: Lactic Acid, Malic Acid.
Keep Frozen. Do not re-freeze once defrosted. Must be -18degC or colder.
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