- 1 Free-range Bronze Turkey, 5kg
- 1 pack Smoked Dry-cured Streaky Bacon, 200g
- 1 pack of 16 Pigs in Blankets, 400g
- 1 Festive Stuffing, 450g
- 2 packs Traditional Gravy, 450g per pack
- 1 Gratin Dauphinois potatoes 800g
Look forward to a spectacular festive meal with our hand-picked Traditional Christmas Box. With everything you need for a memorable family dinner, crafted by our team.
Our tender, Free-range Bronze Turkey pairs beautifully with our succulent hand-prepared Pigs in Blankets, rich Gravy and Festive Stuffing, which you can wrap in the Dry-cured Smoked Streaky Bacon to serve.
Unwrap your bird, pat it dry with kitchen paper, and allow to come to room temperature for at least 30 minutes.
This helps it to cook evenly. Weigh your bird to calculate the cooking time required.
Preheat your oven to 230°C / Fan 220°C / Gas 8.
Place the turkey in a large roasting tin, drizzle with olive oil and season with salt and pepper.
Add a cup of water or wine to the tin to keep the bird moist during cooking.
Cook the turkey in the centre of the oven for 15 minutes. Reduce the temperature to 180°C / Fan 170°C / Gas 4 and continue to cook for a further 7 -9 minutes per 450g (lb).
Baste occasionally and be careful not to overcook!
To check the turkey is cooked either use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices will run clear when cooked.
Once cooked, let the turkey rest before carving.
Remove it from the oven, cover loosely with foil and rest for at least 30 minutes, to make it moist and tender all the way through.
Keep any juices for the gravy.
We recommend cooking your stuffing separately. A stuffed bird takes longer to cook, which can dry out your turkey.
If you like, you can loosely pack the cavity of the bird with 2-3 peeled and halved onions and a bouquet garni for extra flavour.
Remove all packaging.
Oven: Preheat oven to 200°C / 190°C / Gas 6.
Place sausages on a baking tray and cook for 12-16 minutes until crisp.
Grill: Preheat grill to medium.
Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
This product must be cooked thoroughly prior to consumption.
Heat 1/2 tbsp oil in a frying pan on a medium heat.
Remove packaging, add rashers to the pan and fry until cooked through, turning halfway.
Cook the product in its original tray. Preheat oven to 180°C / fan 170°C / gas 4. Place the tray on a baking tray and cook for:
From defrosted: 45-48 minutes
From frozen: 60-63 minutes
Remove from oven and allow to rest for 10 minutes before serving.
Please note: cooking appliances vary in performance; these are guidelines only. This product must be cooked thoroughly prior to consumption.
Microwave: Based on 850W. Decant into a microwavable dish, cover loosely and cook for
7-8 minutes from frozen
4-5 minutes from defrosted.
Allow to stand for 1 minute. Stir before serving. Ensure product is piping hot. throughout. Do not reheat once cooked.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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