Stanacre Poultry Co. Ltd. at Colley Fold Turkeys

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Merry Christmas from Stanacre Poultry!

This is it! It's getting festive here at Stanacre Poultry so we want to let you know all the information you need to enjoy a delicious Colley Fold turkey this Christmas.

Our list of Christmas products and prices can be found on the products page of our website, or by clicking on the button below. 

Details on collecting your bird and all the other Christmas information you need can be found below. 

 

 
 

Collecting your Christmas turkey:

If you have ordered a Christmas turkey, you should have given us an indication of when you are collecting your bird however there still may be a short wait whilst we retrieve your order.
Please note, at busy times there may be a queue, but we aim to serve you as quickly as possible.

You can collect your Christmas turkey from us between Thursday 20th December up until Monday 24th December. Specific opening hours for each day are listed below. 

 

Festive Opening Hours

Thursday 20th December - 07:00 until 16:00

Friday 21st December - 07:00 until 16:00

Saturday 22nd December - 07:00 until 16:00

Sunday 23rd December - 07:00 until 16:00

Christmas Eve - 07:00 until 13:00

Christmas Day - CLOSED

Boxing Day - CLOSED

Wednesday 27th December - CLOSED

 

We now accept credit and debit card payments, so it has never been easier to pay at Stanacre Poultry.

 

As always please ring the farm on 01924 823006 if you have any queries.

 

Hope to see you soon!

 
Top tips for cooking your Christmas turkey:

 (adapted from British Turkey) 

How long do I cook my turkey for?

As a guide, if the bird is under 4 kg, allow 20 minutes per kg PLUS 70 minutes. 

If the bird is over 4 kg, allow per kg PLUS 90 minutes. 

Weigh the turkey after stuffing and remember oven temperatures vary.

There is a handy cooking calculator on the British Turkey website (click here).

What temperature should I cook my turkey at?

First of all, remember that fan assisted ovens cook at a higher temperature - check the manufacturers handbook.

Cook in a conventional oven at 190 °C (180 °C fan) / 375 °F / Gas Mark 5.

Cover the turkey loosely with foil and remove the foil for the last 40 minutes, so your turkey can be served golden brown.

Remember to make sure that the oven is up to temperature before putting your bird in and that opening and closing the oven door (to test the bird etc) will also reduce the heat.

Allow the turkey to stand, covered loosely with foil, for at least 15-20 minutes before carving. 

How do I know if my turkey is cooked?

To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh. Leave for at least 1 minute, if the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer. Allow to rest (which makes the meat easier to carve), lightly covered with foil in a warm place for at least 20-30 minutes before carving and serving.

Alternatively, test with a temperature probe, which must be 75 °C or above in the thickest part of the breast for 2 mins.