Traditional Taste: Turkey on test

Photo: © childsdesign

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Christmas can be stressful enough for most of us, what with all the presents to find and wrap, not forgetting someone on the card list and then there's the food preparations to be made.

Read full review

We are pleased to award Morton's Traditional Taste our 'Artisan Food Trail Approved' status 

for their Free Range Bronze Turkey.

To find out more about Morton's Traditional Taste visit their page 
on The Artisan Food Trail here.

Turkey Steaks with Lemon & Mint Avocado

Photo: © childsdesign

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Really, the star of the show in this dish is the avocado which is enhanced with a splash of lemon.
The flavours are fresh and bright and the meal is light, but also satisfying, as well as as being quick and easy to prepare.

You don't have to have it with turkey either. The avocado would go equally well with other meats; a beef steak or lamb, perhaps or even tuna.
It would even be perfect smeared on toast for lunch.

View recipe

How to carve a turkey

So you've bought the best turkey and cooked it to perfection, so what's the best way to carve it?
This step-by-step guide should put you on the right track to getting those lovely slices of meat off the bird that you'll be proud to serve to your family and guests.

Step 1
With a sharp knife, cut the skin between leg and breast.
Bend leg outwards and cut straight through the joint, removing the whole leg. Repeat on the other side. If the turkey is properly cooked, the legs will fall away easily. Do the same with each wing, leaving the breast meat intact.

Step 2
With the legs removed, slice horizontally at the base of the breast until your knife reaches the carcass. Do this on both sides. Then, slice downwards in neat, even slices.

Step 3
Slice the dark meat off the legs (hold the drumstick with a piece of kitchen paper if this makes it easier). Arrange round the edge of the serving platter. Pile the slices of white meat in the centre and carry into the dining room.

Step-by-step, photos and illustrations reproduced
with kind permission of British Turkey

Tips and recipes for great Christmas stuffing

You can make your turkey even more special with some tasty stuffing by stuffing the neck end of the bird right before cooking and seal by tucking in the skin. Make sure you weigh the turkey after stuffing to calculate the correct cooking time. Alternatively spoon into a dish and cook separately.

Here are some tips and recipes for great homemade stuffing:

1. You can prepare the stuffing a few weeks beforehand and freeze, and then allow to thaw completely before using. Or prepare on Christmas Eve, allow to cool and store covered in the fridge. Always allow the stuffing to come back to room temperature before using to ensure the cooking times are not affected. 
2. Turkeys should be stuffed just before cooking. Do not stuff the night before as this can be a breeding ground for bacteria. 
3. Only stuff the neck cavity – never the body cavity – the body cavity can have sliced onion or lemon or orange and fresh herbs placed inside to infuse the meat with additional flavours. 
4. Spoon stuffing into the neck cavity and seal the end by tucking in the skin and securing with cocktail sticks or darning needle and thread. Bread based stuffings tend to swell up slightly so do not pack in too tightly. Generally 350g will be enough for a 4.5-5kg bird. 
5. Weigh the turkey after stuffing to calculate cooking time. If the bird is under 4kg allow 20 minutes per kg + 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes. 
6. If you do not want to stuff the bird or have leftover stuffing mixture simply roll into little balls (use wet hands to make this easier). Brush with oil and bake for 20-30 minutes at the end of the turkey cooking time. Alternatively, spread stuffing mixture in a baking dish, bake for 30 minutes and serve cut into squares.

Green Herb, Lemon & Onion Stuffing

Ingredients

• 1 large onion, chopped
• 250g fresh white or brown breadcrumbs
• 125g shredded suet
• 2 lemons, grated rind of one and juice of two
• 4 tbsp fresh chopped parsley
• 2 tbsp fresh chopped marjoram, or 1 tbsp dried
• 2 tbsp fresh chopped dill, or 1 tsp dried
• 75g chopped walnuts, optional
• 1 egg, beaten
• stock or white wine to mix
• salt and ground black pepper

Method
Boil the onions in a little stock or water for 5 minutes, then chop, reserving the liquid for use later.
Mix with all the other ingredients until you have a firm, moist mixture, using the reserved liquid or wine to moisten if necessary. Season well and chill until required.


Fruit & Roasted Nut Stuffing

Ingredients

• 125g dried, stoned prunes
• 75g dried apricots
• 1 stick of celery, finely chopped
• 1 small onion finely chopped
• 1 medium cooking apple, peeled and grated
• 50g butter
• liver of turkey, finely chopped
• 125g fresh white or brown breadcrumbs
• 50g roasted chopped hazelnuts or almonds
• 1 egg, beaten
• salt and ground black pepper

Method
Chop prunes and apricots finely and soak for at least an hour in hot water, then drain, reserving some of the liquid. Fry celery, onion and apple in the butter for about 5 minutes, stirring occasionally then add liver and fry for a further 3 minutes until firm and cooked.
Put crumbs and nuts in large bowl and stir in fried mixture together with fruit, egg and seasoning, moistening with some reserved liquid, if necessary. Allow to cool before using.


Mushroom & Bacon Stuffing

Ingredients

• 175g mushrooms, wiped and chopped
• 175g streaky bacon, de-rinded and chopped
• 175g fresh breadcrumbs
• 1 small onion, peeled and chopped
• 1 tsp mixed dried herbs
• 1 tbsp freshly chopped parsley
• salt and freshly ground black pepper
• 50-75g butter or margarine, melted
• 2 medium eggs

Method
Mix the mushrooms, bacon, breadcrumbs, onions, herbs and seasoning together in a bowl
Stir in the melted butter or margarine and sufficient egg to bind the mixture together.
Use to stuff the neck cavity only. Cook any remaining stuffing separately.


Oatey Apple & Cranberry Stuffing

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 4 rashers smoked streaky bacon, diced
• 450g Bramley apples, peeled, cored and grated
• zest and juice 1 lemon
• 1 medium egg, beaten
• 175g fine oatmeal
• 175g fresh white breadcrumbs
• 3 tbsp chopped fresh sage
• 75g dried cranberries
• salt and freshly ground black pepper

Method
Heat the oil in a frying pan, add the onion and bacon and sauté for 5 mins until pale golden. Transfer to a bowl and cool slightly.
Add the remaining ingredients and mix well. Season with a little salt and plenty of freshly ground black pepper.
You can make this stuffing the day before required if liked. Simply cover the bowl with clear film and refrigerate until required.
Use the stuffing to fill the neck of turkey. Roll the remainder into balls and roast in the oven alongside the turkey for 20 mins or until golden.
Makes enough to fill the neck cavity of a 2.2kg (10lb) turkey.


Sausage, Chestnut & Bacon Stuffing

Ingredients

• 50g streaky bacon, chopped
• 1 small onion, chopped
• 1 tbsp dry sherry
• 250g good sausagemeat
• 1 tbsp fresh chopped sage or 1 tsp dried
• 75g fresh white or brown breadcrumbs
• 125g canned chestnuts, drained and chopped
• grated rind 1 lemon
• salt and ground black pepper

Method
Dry fry bacon in a small frying pan until the fat runs, then fry the onion in the juices for about 3 minutes.
Add sherry and cook until evaporated. Remove, tip into a big bowl and allow to cool. Mix in sausagemeat, sage, breadcrumbs, chestnuts, lemon rind and seasoning.
Chill and stuff before roasting.

Tips, photos and recipes reproduced
with kind permission of British Turkey

Stuffing your Turkey

You can make your turkey even more special with some tasty stuffing by stuffing the neck end of the bird right before cooking and seal by tucking in the skin. Make sure you weigh the turkey after stuffing to calculate the correct cooking time. Alternatively spoon into a dish and cook separately.

Here are some tips and recipes for great homemade stuffing:

1. You can prepare the stuffing a few weeks beforehand and freeze, and then allow to thaw completely before using. Or prepare on Christmas Eve, allow to cool and store covered in the fridge. Always allow the stuffing to come back to room temperature before using to ensure the cooking times are not affected.
2. Turkeys should be stuffed just before cooking. Do not stuff the night before as this can be a breeding ground for bacteria.
3. Only stuff the neck cavity – never the body cavity – the body cavity can have sliced onion or lemon or orange and fresh herbs placed to infuse the meat with additional flavours.
4. Spoon stuffing into the neck cavity and seal the end by tucking in the skin and securing with cocktail sticks or darning needle and thread. Bread based stuffings tend to swell up slightly so do not pack in too tightly. Generally 350g will be enough for a 4.5-5kg bird.
5. Weigh the turkey after stuffing to calculate cooking time. If the bird is under 4kg allow 20 minutes per kg + 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes.
6. If you do not want to stuff the bird or have leftover stuffing mixture simply roll into little balls (use wet hands to make this easier). Brush with oil and bake for 20-30 minutes at the end of the turkey cooking time. Alternatively, spread stuffing mixture in a baking dish, bake for 30 minutes and serve cut into squares.

Green Herb, Lemon & Onion Stuffing

Ingredients

• 1 large onion, chopped
• 250g fresh white or brown breadcrumbs
• 125g shredded suet
• 2 lemons, grated rind of one and juice of two
• 4 tbsp fresh chopped parsley
• 2 tbsp fresh chopped marjoram, or 1 tbsp dried
• 2 tbsp fresh chopped dill, or 1 tsp dried
• 75g chopped walnuts, optional
• 1 egg, beaten
• stock or white wine to mix
• salt and ground black pepper

Method
Boil the onions in a little stock or water for 5 minutes, then chop, reserving the liquid for use later.
Mix with all the other ingredients until you have a firm, moist mixture, using the reserved liquid or wine to moisten if necessary. Season well and chill until required.


Fruit & Roasted Nut Stuffing

Ingredients

• 125g dried, stoned prunes
• 75g dried apricots
• 1 stick of celery, finely chopped
• 1 small onion finely chopped
• 1 medium cooking apple, peeled and grated
• 50g butter
• liver of turkey, finely chopped
• 125g fresh white or brown breadcrumbs
• 50g roasted chopped hazelnuts or almonds
• 1 egg, beaten
• salt and ground black pepper

Method
Chop prunes and apricots finely and soak for at least an hour in hot water, then drain, reserving some of the liquid. Fry celery, onion and apple in the butter for about 5 minutes, stirring occasionally then add liver and fry for a further 3 minutes until firm and cooked.
Put crumbs and nuts in large bowl and stir in fried mixture together with fruit, egg and seasoning, moistening with some reserved liquid, if necessary. Allow to cool before using.


Mushroom & Bacon Stuffing

Ingredients

• 175g mushrooms, wiped and chopped
• 175g streaky bacon, de-rinded and chopped
• 175g fresh breadcrumbs
• 1 small onion, peeled and chopped
• 1 tsp mixed dried herbs
• 1 tbsp freshly chopped parsley
• salt and freshly ground black pepper
• 50-75g butter or margarine, melted
• 2 medium eggs

Method
Mix the mushrooms, bacon, breadcrumbs, onions, herbs and seasoning together in a bowl
Stir in the melted butter or margarine and sufficient egg to bind the mixture together.
Use to stuff the neck cavity only. Cook any remaining stuffing separately.


Oatey Apple & Cranberry Stuffing

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 4 rashers smoked streaky bacon, diced
• 450g Bramley apples, peeled, cored and grated
• zest and juice 1 lemon
• 1 medium egg, beaten
• 175g fine oatmeal
• 175g fresh white breadcrumbs
• 3 tbsp chopped fresh sage
• 75g dried cranberries
• salt and freshly ground black pepper

Method
Heat the oil in a frying pan, add the onion and bacon and sauté for 5 mins until pale golden. Transfer to a bowl and cool slightly.
Add the remaining ingredients and mix well. Season with a little salt and plenty of freshly ground black pepper.
You can make this stuffing the day before required if liked. Simply cover the bowl with clear film and refrigerate until required.
Use the stuffing to fill the neck of turkey. Roll the remainder into balls and roast in the oven alongside the turkey for 20 mins or until golden.
Makes enough to fill the neck cavity of a 2.2kg (10lb) turkey.


Sausage, Chestnut & Bacon Stuffing

Ingredients
50g streaky bacon, chopped
1 small onion, chopped
1 tbsp dry sherry
250g good sausagemeat
1 tbsp fresh chopped sage or 1 tsp dried
75g fresh white or brown breadcrumbs
125g canned chestnuts, drained and chopped
grated rind 1 lemon
salt and ground black pepper

Method
Dry fry bacon in a small frying pan until the fat runs, then fry the onion in the juices for about 3 minutes.
Add sherry and cook until evaporated. Remove, tip into a big bowl and allow to cool. Mix in sausagemeat, sage, breadcrumbs, chestnuts, lemon rind and seasoning.
Chill and stuff before roasting.

Tips, photos and recipes reproduced
with kind permission of British Turkey

How to carve a turkey

So you've bought the best turkey and cooked it to perfection, so what's the best way to carve it?
This step-by-step guide should put you on the right track to getting those lovely slices of meat off the bird that you'll be proud to serve to your family and guests.

Step one
With a sharp knife, cut the skin between leg and breast.
Bend leg outwards and cut straight through the joint, removing the whole leg. Repeat on the other side. If the turkey is properly cooked, the legs will fall away easily. Do the same with each wing, leaving the breast meat intact.

Step two
With the legs removed, slice horizontally at the base of the breast until your knife reaches the carcass. Do this on both sides. Then, slice downwards in neat, even slices.

Step three
Slice the dark meat off the legs (hold the drumstick with a piece of kitchen paper if this makes it easier). Arrange round the edge of the serving platter. Pile the slices of white meat in the centre and carry into the dining room.

Step-by-step, photos and illustrations reproduced
with kind permission of British Turkey

A turkey with taste from Morton's

For most people Christmas is probably the only time they will buy a whole turkey to take centre stage on the festive table.
Christmas comes but once a year, so why not invest a little more in making sure you have the best bird for the occasion. To get the best you really need to think about buying a turkey that has been reared in the most natural way as possible and also consider the breed – Bronze or Norfolk Black are unrivalled when it comes to taste and succulence.

All Morton's turkeys are free-range

We are proud to have Morton's Traditional Taste on The Artisan Food Trail. They rear their free range turkeys in Norfolk to the highest welfare standards – all birds are free range and have been grown slowly which develops into a true traditional taste to savour.





At Morton's you can be sure of a true tasting turkey this Christmas as they follow a quality code to guarantee that their turkeys do not disappoint.

A big bird too much?
Maybe you find a whole turkey a little on the large size if your family gathering is small, so Morton's have the perfect alternative – the Two Bird Roast – a part-boned free range chicken filled with duck breast and layered with chestnut, orange and thyme stuffing.

Place your order now!

If you wish to order your Christmas turkey from Morton's Traditional Taste then please visit their page on The Artisan Food Trail here where you'll find more information and links taking you to their website where you can place an order online.

Quality meat from Yorkshire

You’re probably making plans on what to put on the Christmas table this year, so if you’re looking for some top quality poultry, meats and charcuterie, Paganum Produce offer a wide selection.
Buying couldn’t be simpler as everything is available online or if you prefer the old fashioned method of communication, the people at Paganum are more than happy to take your call.

Stars of the Christmas table

Herb Fed Bronze Turkey
"For a bird with taste" these free range bronze birds are fed on fresh herbs from Thirsk and feed produced in a local mill for a true Yorkshire bird with a difference, moist & full of real turkey flavour.

Yorkshire Rib of Beef
Paganum Yorkshire Dales beef is sourced from breeds that give superior eating qualities and includes Short Horn, Welsh Black, Highland and Belted Galloway. All beef production and suppliers farm using traditional methods by farmers who are committed to animal welfare, sustainable agriculture and conservation.

Yorkshire Lamb
The lambs sourced by Paganum are from the Yorkshire Dales. Blue Faced Leicester rams crossed with Swaledale ewes produce superior tasting lamb, with the guarantee of traditional farming methods.
The lambs are grazed on a mixture of rich lowland Dales pasture and the high moors, where clean air and limestone grassland contributes to the assurance of great tasting lamb. The lamb is matured slowly, producing more succulent tasting meat.

Charcuterie

The festive time would not be complete without a variety of cured meats.

Yorkshire Bresaola
Marinated and cured Yorkshire Beef, first marinated then cured and air dried to produce a fantastic Italian style Beef Bresaola, serve with oil & lemon.

Pickled Yorkshire Beef
Prime Yorkshire Beef wet cured or pickled to the traditional Wildman Family Recipe. 
1.5kg Pickled Joint ready to cook, slice and enjoy, proper old fashioned fayre.

Yorkshire Pancetta
Dry cured home reared Malhamdale Oxford & Sandy Black Pork. 
A fantastic 400g (approx) slab of our own Yorkshire Pancetta, special cure, dry aged and peppered.

Yorkshire Guanciale

Dry cured home reared Malhamdale Oxford & Sandy Black Pork Jowl (cheek). 
A fantastic 300g (approx) slab of our own Yorkshire Guanciale, cured with juniper, thyme and garlic, dry aged and peppered.

This is just a selection so remember to visit the Paganum Produce page here on The Artisan Food Trail to read out more about them and to find links to their website and contact information.

Farm Fresh & Free Range: Morton's Traditional Taste

Photo: © Morton's Traditional Taste

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At Whitwell hall farms you are guaranteed a turkey that is reared to the highest welfare standards with a true "traditional taste" to savour. The Morton family first descended on Norfolk back in 1941 when "Papa" Morton came down from Scotland to establish a dairy herd.

Rob Morton (a 3rd generation Morton) with the help of his wife Becca and (a little helping hand! from there three young children George, Sam and Emily) has been rearing traditional farm-fresh turkeys for the past 10 years. The aim is not to be the biggest supplier (rearing up to 1000 birds) but more to offer customers a true free range bird that is produced in the time honoured tradition.

So what makes a Morton’s turkey different to the one from your local supermarket? Only the best quality chicks make it to Morton’s, where they are given a growing period nine weeks longer than an intensively reared turkey. They are fed on a cereal diet containing no growth promoters or additives, and housed in sheds on clean straw with 24 hour access to range in large paddocks. Morton’s only rear a small number of birds each year, which means they can keep a close eye on them as well as enabling the birds to roam free as they wish. To develop the traditional depth of flavour, the meat is also matured for a minimum of ten days in the cold stores.

The welfare of the turkeys is high priority for Morton’s as they understand that by providing the best possible environment for the birds they can supply a superior product as well as giving customers a clear conscience.
People want to know how their food is produced and the Morton’s website has a lot of information with pictures of how the turkeys live so they can see that they have a happy healthy life.

Rearing different breeds – Bronze and Norfolk Black turkeys – means that Morton’s can offer their customers a range of sizes from 4.5kg up to 11.5kg. The Bronze are the bigger birds and choice of breed is a matter of taste.
The Bronze has a fuller, rounded breast, while the Norfolk Black has a longer narrower breast and a more gamey flavour. Although the Bronze is the most popular choice, the Norfolk Black has a strong following amongst those who appreciate its fuller flavour and who like to support the traditional breed.

After bringing the day-old turkey chicks – called poults – from an Essex farm in June, they spend the following months enjoying the outdoor life on Rob’s family farm in Skeyton. They are eventually prepared on the farm, which avoids the stress of live transportation.

The Smokehouse
At “The Smokehouse” Morton's aim to offer a range of smoked products that are second to none, having spent years perfecting their free range poultry products they have now turned their attention into developing some award winning smoked products.

Using time-honoured traditions and combining the finest meats, cures, smoke and enthusiasm to deliver superb products from the family farm in Norfolk.

So why not try some of their smoked chicken or duck breast, traditionally cured with molasses and gently smoked over whisky infused oak chippings to create a light delicate flavour that is true to the taste.

For more about Morton's Traditional Taste visit their page on 
The Artisan Food Trail here