It’s (almost) the most wonderful time of the year – you totally just sang that after reading it, didn’t you? Today I’m here with something that I believe everyone should have at Christmas – turkey. Quite honestly, if you don’t have a Morton’s turkey, or any turkey for that matter, at Christmas who even are you?
For me it’s literally the centre of everything Christmas food related and a duck or a goose just isn’t going to cut it for me. I know, I know, it’s not the ‘traditional bird’ but it’s so good I don’t know why you wouldn’t have it on your plate at least once over the festive period. I mean.. you can’t exactly make a good boxing day curry with leftover goose, can you? Can you over/under cook a goose like you can a turkey? Can you make a good gravy with goose? Ok, maybe you can but I much prefer a nice meaty, turkey gravy.
Morton’s are actually very close to home as they’re based in Norfolk and they produce some of the most delicious free-range turkeys around. I recently received a Norfolk Bronze turkey ahead of Christmas and I went full out and cooked a stunning mid-week roast with it – we had some of the trimmings but not all, I’ll save those for Christmas day.
It was delivered to my door by courier (winner!) in insulated packaging and a box, although you do have the option to collect if you’re relatively close by. There were instructions on how to store it until you cook it and I couldn’t wait for the right day to get this glorious bird into the oven.
Morton’s Traditional Taste Free Range Norfolk Bronze Turkey
The Morton family have been in Norfolk since 1941 but it was in 1998 that they began to specialise in the production of free range and organic poultry. The family are now in their third generation and have been rearing traditional, farm fresh Christmas turkeys for the past 15 years.
Around 800-1500 free range turkeys are reared and are all sold directly to people like you and me at their farm gate, online or by mail order. The range includes Norfolk Bronze, Norfolk Black and Norfolk geese and chickens. They’re not looking to mass produce but aim to offer customers a truly free range turkey that’s been produced in a time honoured fashion.
The Norfolk Bronze turkey I received was absolutely huge. I genuinely didn’t think it was going to fit in my oven but after a bit of shelf shuffling and manoeuvring I got it settled in nicely. I cooked it for almost 4 hours and I can’t even begin to tell you how much meat I pulled off – it was around 3 big platefuls. That’s just one of the things I love about having a whole bird rather than a crown – you get all the meat, white and dark and you don’t miss out on any of the good flavours that comes from the legs.
I think it helps that Morton’s dry-pluck by hand and then leave them to hang in their salt chamber. They’ve specially imported Himalayan salt blocks to create a hanging chamber where the turkeys can mature for a much richer flavour and I think it’s this, coupled with slow growth and free-range life, that really sets Morton’s turkeys apart from anything you could buy in the supermarket.
Using The Whole Turkey
Ok, so you’ve dished up a big Christmas dinner but what do you do with the leftovers? I love using the richer, dark meat of turkeys in curry and I have two seriously delicious boxing day curry recipes for you to try this year.
I mean, after you’ve entered the giveaway below to win your very own Norfolk Bronze in the Christmas Bonanza, you’ll be needing them for the magnificent leftovers. Happy carving!
Turkey and Sweet Potato Curry (serves 2)
- Enough leftover turkey to serve you both (preferably dark meat)
- 2tbsps curry paste (korma works best, but it’s up to you!)
- 100g red split lentils
- 1 x tin of coconut milk
- 2 medium sized sweet potatoes
- 300ml chicken stock (or turkey stock if you have it!)
- Chop the sweet potato into small chunks, probably no bigger than your thumbnail – if you want bigger chunks then you may need to parboil before adding them to the dish.
- Add the sweet potato chunks to a large pan and coat with the curry paste.
- Add the lentils, coat and mix well with the potatoes and paste.
- Pour all of the stock into the pan along with the whole tin of coconut milk.
- Once the potatoes and lentils are cooked through and are soft add in your turkey (remember it’s already cooked so you will only need to heat it through)
- Serve with some fragrant rice, naan bread or enjoy on its own!
Turkey Masala (serves 4-8)
- 1kg of turkey
- 3 medium onions (chopped or processed)
- 1 inch finely chopped/grated ginger
- 3-4 cloves finely chopped/minced garlic
- 5-7tbsp oil/ghee
- 1tsp cumin seeds
- 2-3 bay leaves
- 2 cinnamon sticks
- 4 black (or 6 green) cardamoms
- 2tsp ground coriander
- 2tsp ground cumin
- 1tsp turmeric (level)
- 1/2-1tsp chilli powder (level, depending on how hot you like it)
- 1 level tsp garam masala (level)
- Salt (to taste)
- 4tbsp plain yoghurt
- 120g pureed tin tomatoes
- 250ml water
- Heat oil in a pan. Add whole spices.
- When the cumin seeds start to crackle, add the onions and fry on a high heat. Stir continuously until golden brown.
- Lower the heat and add your garlic. Mix well and then add ginger.
- Add coriander, cumin and salt to mix in.
- Add turmeric and chilli powder. Saute until everything is coated well.
- Lower the heat once again and add your yoghurt a couple of spoonfuls at a time.
- Once that’s all blended in, turn the heat back up and add your tomatoes.
- Mix well until the oil starts to separate slightly and then add your water.
- Lower the heat and simmer for 10 minutes.
- Add your leftover turkey and heat through for around 5 minutes.
- Sprinkle over your garam masala, mix well and serve with rice and/or naan bread.
Win A Morton’s Traditional Taste Norfolk Bronze Turkey
If you’d like to taste a Morton’s Norfolk Bronze turkey for yourself then look no further than my Christmas Bonanza. I’m giving one away to one lucky reader of the blog which is super exciting! If you can’t wait to get your turkey or any of your other poultry for Christmas then why not order yours on the Morton’s website now!
Terms and Conditions
- This competition will open on 11th November and will close on 8th December at 11.59pm
- One winner will be selected at random
- One winner will receive ONE ‘Norfolk Bronze Turkey’ from Morton’s Traditional Taste
- You must be a UK resident aged 18 or over
- No cash alternative will be offered
- The winners will be announced on Raising the Rings social media outlets, not the blog and will be contacted by email
- The winner will have 28 days to respond to their winner’s email
- You must enter using AT LEAST one of the entry methods in the Rafflecopter widget above, they are not all mandatory
- Please allow up to 28 days for delivery
*I received this product in return for this feature. All views and opinions are my own.