Discerning shoppers looking for the perfect Christmas turkey should look for the Golden Turkey® mark. The Golden Turkey® mark guarantees free-range, traditional breeds grown to maturity, dry plucked and game hung. Quite simply, they are turkeys which taste like turkey is meant to taste.

Golden Turkeys® are produced on selected farms committed to the highest welfare standards and traditional methods of production. 

What makes a turkey a Golden Turkey®?

• Slow growing traditional turkey breeds renowned for their flavour. Golden Turkey® farmers rear breeds such as the famous Norfolk Black and Bronze – these turkeys grow and mature naturally. They are never given additives for growth promotion. Many commercial turkey breeds are selected because they grow quickly, as a result the meat can be dry and coarse
• Turkeys are grown to maturity to the highest welfare standards. All the turkeys are free-range and fed a quality cereal diet in their natural environment. A Golden Turkey® is reared for more than twice as long as the majority of commercially produced turkeys, resulting in well marbled meat 
• Dry plucked and game hung for at least seven days according to tradition. Dry plucking is how turkeys and game birds have been traditionally prepared for centuries and for good reason. The birds do not take on water and importantly it allows for the birds to be game hung. This hugely improves the flavour and texture of the meat and provides that all important golden, crispy skin after cooking. These traditional methods of production has been recognised by the EU as qualifying for the Award of Traditional Speciality Guarantee, the only turkeys to do so and recognition that a Golden Turkey® really does have that special quality.

There are around 40 farms across the UK who meet the rigorous criteria in order to produce a Golden Turkey®. Available direct from the farm and from quality butchers, farm shops and specialist retailers, you can find your nearest Golden Turkey® stockist or farm on www.goldenturkeys.co.uk. 

Tips on what to look for when buying a Christmas turkey 

Turkey farmer Kate Martin of the Traditional Farm Fresh Turkey Association, the group of 40 turkey farmers behind the Golden Turkey® guarantee said: “Christmas is a time when we all want to serve the best possible food we can afford. The turkey has been a staple Christmas centerpiece for centuries. It is a large bird, ideal for feeding a crowd and if reared and butchered correctly produces the most wonderful tasting meat. If you buy a bird that has been reared and butchered with care, it will make a huge difference to the flavour. These are my tips on how to choose a quality turkey…

• Ask how old the bird is. Many turkeys are slaughtered at only 8-12 weeks old, having been grown very quickly and cheaply. As a result, the flesh is effectively 'stretched' and has no fat cover, resulting in meat that is often dry and coarse. Aim to buy a bird is 26-28 weeks old. This age of bird will have a good fat covering under the skin for really flavoursome, tender meat.
• Go free-range. A bird that has had the opportunity to roam in a natural environment will have built stronger muscles which creates better tasting meat- Check how it is plucked. The majority of intensively reared birds are plucked using hot water which makes the plucking a quicker and easier process. However, the bird can absorb some of this water which affects the taste and texture. It also means it cannot be game hung as scalding the birds' skin with hot water means it won't keep so well in cold storage. Dry plucking is much more time and labour intensive, but allows the bird to be kept in cold storage  and 'hung' for at least 7 days. 
• Choose a game hung turkey - the process of hanging tenderizes the meat due to enzymes breaking down the connective tissue in the muscle. It creates a depth of flavour you don't get with birds which are not game hung. You really will notice the difference.

The Golden Turkey® mark is there to give customers a guarantee that their turkey is a high quality turkey which is mature, free-range, dry plucked and game hung. These are all the factors which are going to give you the best possible turkey this Christmas.”

Tips on how to prepare and cook your Golden Turkey®:

Turkey farmer Kate Martin advises how to get the most from your turkey at home: "A high quality turkey does not need complicated cooking and preparation processes. You don't need to brine, baste or cover your turkey in butter or bacon in order to achieve a good flavour and tender meat. Because a Golden Turkey® is mature, dry plucked and game hung, it only needs very simple cooking to bring out it's incredible flavour. 

• My top tip is to cook your turkey breast side down to start with as the white meat cooks quicker than the dark leg meat and wings. This keeps the juices in the breast and prevents it from becoming dry. 
• If your turkey is trussed, it is best to remove the string before cooking to allow the air to circulate and more even cooking. For this reason, we don't recommend stuffing the main cavity as it can stop the turkey cooking evenly and properly. You can place an apple or peeled onion in the cavity instead for added flavour
• Take the turkey out of the fridge 2 hours before cooking. This means more even cooking all the way through and a juicier bird- There is no need to cover your turkey in foil. In a high quality bird, the layer of fat under the skin will keep the meat moist. By leaving the bird uncovered you allow the turkey to develop that beautifully golden, crispy skin
• After cooking, allow the turkey to rest for 30-60 minutes but do not cover! The bird continues to cook even when it is out of the oven and covering the bird can  result in the meat becoming dry and overdone. It can also result in soggy skin. A Golden Turkey® should have Golden skin!”

How To Roast Your Turkey

These instructions are for the preparation and cooking of  whole birds and crowns.

As soon as possible after collecting your Golden Turkey®, remove all packaging and store in a cool place, preferably at the bottom of your fridge. Be mindful of pets, they are quite partial to raw turkey!

Where applicable, remove the giblets and keep separately in a cool place.

Remove the turkey from the fridge 2 hours before cooking, to allow it to reach room temperature.

If your turkey is trussed, it is best to remove the string before cooking.

Do not stuff the main cavity, as this will stop the turkey cooking properly. We recommend that you do not use foil as this can prevent you achieving a lovely crispy skin.

Place the bird breast side down in the roast tin and season with salt and pepper. For crowns 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). Place the giblets around the bird. Gravy always tastes better if the turkey giblets are used to make it.

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

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 the meat thermometer that detects when the turkey is cooked, you are looking to achieve a temperature of around 68 degrees pre-resting. Failing that, test with a fork on the inside of the thigh – when the juices run clear the bird is ready.

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 2 hours before. You can spread butter over the roll and season.Roast at 180º (160º fan). Guideline Cooking Times – as ovens do vary!

Suggested Cooking Times (remember ovens vary greatly) OVEN READY WEIGHT TOTAL COOKING TIME KILOS LBS   4 8.8 2 hrs 5 11 2 – 2.5 hrs 6 13.2 2.25 – 2.5 hrs 7 15.4 2.5 – 2.75 hrs 8 17.6 2.75 – 3 hrs 9 19.8 3 – 3.25 hrs

For Larger birds check every 15 minutes after 3 hrs

Breast Joints OVEN READY WEIGHT  KILOS TOTAL COOKING TIME 1kg 1 hour 1.5kg 1 hour 15 minutes 2kg 1 hour 30 minutesLarger Joints: Check it every 15 minutes after 1 ½ hrs.

Carving

You will find the following sequence makes for easy carving:Hold the leg by the end knuckle, cut close to the body and twist off.  Carve this dark leg meat.Similarly, remove the wing and cut in half.Slice the breast meat from one side.Repeat for the other side.

After your Christmas celebration meal, you may find that you have some delicious meat leftover, for a selection of ideas of how to use leftover turkey visit www.goldenturkeys.co.uk.