Free Range Whole Turkey (Plain or Stuffed)

Free Range

Gluten Free

Description

Whole Free-Range Mt Barker Turkey, A festive favourite, perfect for your Christmas table.Our Whole Mt Barker Turkeys (Approx. 4kg+) are sourced from trusted free-range farms in Mt Barker, WA, renowned for producing tender, flavourful birds raised without added hormones.

Available plain or with stuffing on the side, our turkeys offer the flexibility to suit your festive menu. Please note: turkeys are not pre-stuffed, stuffing is provided separately for you to prepare and fill at home, ensuring maximum freshness and safety. All whole turkeys are sold frozen and will require approximately 3 days in the fridge to fully thaw before cooking. A classic centrepiece that’s proudly local, easy to prepare, and always impressive.

Price

$95.00

Sale Sold out

Weight

Approx 4kg 6kg

Stuffing

Plain Fruity Fig Stuffing Gourmet Calabrese Stuffing

Quantity

Optional Add - Ons

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

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Cooking Guide

Whole Turkey Cooking Guide

Serves 6–10 | Prep: 15 min | Cook: 2.5–5 hrs depending on weight

01 Preheat & Prepare 02 Prepare the Turkey 03 Cook 04 Check Temperature 05 Rest & Serve

Preheat oven: 4 kg → 180°C (2.5 hrs), 5 kg → 180°C (3 hrs), 6 kg → 160°C (4 hrs), 7 kg → 160°C (4.5 hrs), 8 kg → 150°C (5 hrs).

Stuff the cavity with provided stuffing if desired (don’t pack tightly). Drizzle the skin with olive oil and place the turkey breast-side down in a roasting dish. Add 2 cups white wine or chicken stock to the base. Cover with baking paper and seal with foil.

Bake covered for the first half of the cooking time. Remove foil halfway, baste with pan juices every 30 minutes for golden, crispy skin.

Use a meat thermometer: thickest part of breast → 70°C, centre of stuffing → 65°C minimum.

Let the turkey rest 5 minutes per kilogram before carving to retain juices. Serve with your favourite sides.