Choose Bronze or White boned and rolled turkey. Easy carving, no carcass.
Boned and rolled turkey combines breast and leg meat in one joint. Carving is straightforward and every slice mixes white and brown meat.
Choose this when you want turkey without managing a whole carcass, or when oven space rules out a large bird. Free range Bronze and barn reared White versions are both listed below.
If your table only wants white meat, choose boneless breast instead. For the full centrepiece, compare with whole turkeys and crowns.
