The star of the Christmas table, our Bronze Turkey's are an absolute winner in our books. For a smaller gathering, the Turkey Crown is a marvellous centrepiece.
Our Turkey Crowns are prepared with the wings left on. The reason as to why is because the wings give the turkey balance in the pan and prevents the crown from rolling around, ensuring that the crown is kept beautifully upright.
Our Turkeys are fed a totally natural diet. Raised on pasture they eat forage as a good proportion, along with windfall apples, fodder beet and wholegrains. Three small-scale farming families rear our flock of Properly Free Range Turkeys in harmony with nature as part of a mixed farm.
Once our turkeys have reached natural maturity they are plucked by hand and hung in time-honored tradition for 12 days. Our team of amazing butchers prepare each bird by hand, wrapping them with a pretty posy of herbs to add to your stuffing. Your bird is then safely secured in our recyclable sheep's wool packaging and delivered to your door ready for the big day.
Making the gravy
This can be made a day ahead to reduce the tasks on Christmas day and give the flavours a chance to meld and intensify.
Take an onion, red or shallot is preferable, a chopped carrot, a stick of celery, the goose giblets (minus the liver - this can go to the chef or the dog for a treat), chicken or duck wings, or a poultry carcass, three bay leaves a handful of peppercorns, a pinch of juniper berries and 1.5 litres of water. Bring to the boil and then leave to simmer for an hour. Strain, season and set aside.
Pour in a little fat (not too much, about a tablespoon, as the gravy will become greasy) and some of the cooking juices sat at the bottom of the pan.
Booze and fruit can be added to this base to layer up the festive flavours.
Preparing the bird
If you can, remove your turkey from the fridge the night before. This allows the turkey to arrive at room temperature. It also gives the skin time to dry off. If you want to create crispy skin with yielding meat, it is imperative the bird is dry.
Take the turkey crown and pierce the fattiest parts of the underside of the bird. You are aiming to pierce just the skin and fat, without puncturing the flesh. Give the parsons nose a thorough pierce, however, leave the breast intact.
Season the cavity and then season the wings and breast with sea salt and a light twist of black pepper.
Place the bird on a rack and then place the whole thing into a roasting tin. The rack is in place to allow the fat to render in the pan, without stewing the bird. (halfway through cooking you can add roast potatoes into the fat-filled pan)
Roasting the Turkey Crown
Preheat your oven to 190 190°C/180°C fan/gas 5. Bring your turkey crown to room temperature.
Give your bird plenty of time to rest, say 30-40 minutes at room temperature. The ensures the gorgeous juices will stay in the meat rather than run all over your carving board, but be sure to catch any that do emerge and add to your gravy.
The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a pot or two of our pure turkey stock and a good glug of wine then stir to release the hidden treasures.
What to do with leftovers