Christmas 2025
How to order
Once again, we will be taking orders on a Christmas order form. This form will be available in store or can also be downloaded from the link below. If you would prefer to order in person, you can hand in the completed form to a member of staff in store. Alternatively, you can relay your Christmas order over the phone on 01491 651300 or to email your order, download and save the form, fill out and email to info@mrandmrsparks.co.uk.
Deadline for orders: Saturday 13th of December
Please check with our team, as the deadline for ordering certain products may be earlier. Phone lines are open 8am-5pm Tuesday to Friday and 8am until 4pm on a Saturday. If we miss you, we do have a managed answerphone.
Once your order has been placed, you will receive an order number which is very, very important – without this number, we’ll struggle to find your order on your nominated collection day so please keep it safe! Also note, recalling your chosen day of collection is crucial. We will be ensuring that chosen collection days are evenly spread in the hope of reducing queues.
Please note: We will always do our best to provide you with the weight as close to your specification as possible. Due to natural variation we are unable to guarantee the exact weight of each product and we take orders on a first come first served basis so for the best chance of ensuring the size you would like, please get your orders in asap.
Christmas opening hours
Saturday 20th - 8am-1pm
Sunday 21st - 8am-1pm
Monday 22nd - 8am-5pm
Tuesday 23rd - 8am-5pm
Wednesday 24th - 7am-12pm
Thursday 25th - Sunday 28th - Closed
Monday 29th - 8am-3pm
Tuesday 30th - 8am-3pm
Wednesday 31st - 8am-1pm
Thursday 1st - Monday 5th - Closed
Tuesday 6th - Normal hours resume
A few tips and tricks
from us to you…
The traditional turkey
All our turkeys are all free range bronze, locally sourced and high welfare
Quantities
Probably the most common question of all: How big of a bird should I order for X amount of people? The rule of thumb for birds on the bone is a pound (/450 - 500g) per person. So, you have 8 - 10 people and don't want left overs? You need a 4-5kilo bird.
No bones? (Rolled turkey) Take it down to 200-250g per person.
Stuffing
Traditional sausage meat will be available in store and works perfectly alone or it can be mixed into herby/fruity stuffing mixes. To stuff, fill the neck cavity, taking care not to tear the skin. I tend to use a couple of cocktail sticks to secure any loose skin when finished. Remember to weigh the raw turkey after it’s been stuffed for accurate cooking times.
You can also stuff the turkey cavity with simple flavours such as bay leaves, citrus fruit, onion and herbs.
Turkey cooking
Take your turkey out about 30 minutes before preparing it to bring it up to room temperature.
Once the turkey is in a roasting tin, brush all over with melted butter. This will result in golden crispy skin. Cover with foil and secure around the rim of the tin to keep the bird moist. It's now ready for the oven. It's best to follow the turkey’s cooking instructions, but as a general rule, cook in a 180°C (160°C fan, gas mark 4) preheated oven for 35 minutes per kilo (including stuffing). About 15 minutes before the end of its cooking time, remove the foil to help the skin crisp.
To test if a turkey is cooked, ideally use a probe. The centre of the thickest part of the meat should read over 75 degrees Celsius. If you do not have a probe, insert a skewer into the thickest part of the thigh and see if the juices run clear. If there’s any pinkness, return to the oven and repeat the process every 15 minutes. Rest the turkey.
To ensure the meat stays tender and juicy, cover the bird with buttered foil and top with a tea towel. Then allow it to rest for a minimum of 30 minutes up to the advised 90 minutes before carving. Don’t panic about the turkey getting cold as it will stay warm enough under the cover and will still eat perfectly when served with piping hot gravy.
Alternative meats
Dry aged beef
Our 28 day dry aged beef is all grass fed and mainly sourced from our supplier in Thame. Our ribs of beef are truly a sensational crowd pleaser. The fat marbling melts during cooking leaving the meat tender but with a rich buttery flavour. Rolled sirloin is also an excellent option. Perfect for those who love their meat deliciously rare.
Porchetta
Or for a great value option that packs a huge flavour punch, there's the porchetta. Succulent meat that's been layered with lemon zest, garlic and herbs and rolled into a joint. Crackling on the outside, BIG flavours on the inside.
Cooking
Buy a probe. Buy a probe. Buy a probe. Buy a probe. I spent the last 20 years overcooking white meat for fear of undercooking it and slashing holes in my beef to ensure it is as I want it cooked. (Medium rare please). A probe will set you back less then £10 and will levitate your meat cooking and your confidence cooking new cuts.
See our order form for even more options and do not hesitate to call us for advice.
What kind to buy
Whole turkeys; they look fabulous on the table and are a true showstopper. Don't want the faff of the carving off the bone? Get a rolled turkey breast. Even better, get a stuffed one and wrap it in streaky. Better value and easy to carve leaving more time for drinking bubbles! Prefer not to cook the legs with the bird this Christmas? (A crown) Ask the butcher to take the legs off and vacuum pack them for you. These freeze well and can be used later for wonderful curries and slow cooker recipes as an alternative to chicken.