The star of the Christmas table, are our slowly grown Properly Free Range Bronze Turkeys. For a smaller gathering, the Turkey Crown makes 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. Five small-scale farming families rear our flock of Properly Free Range Turkeys in harmony with nature.

Once our turkeys have reached natural maturity they are plucked by hand and hung in timehonored 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.



  • Preparing the Turkey Crown

    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.

  • Roasting the Turkey Crown

    Preheat your oven to 180C/Gas mark 4. 

    Place the turkey crown in a good sized roasting dish. Add some butter to keep it moist. You can also cover the turkey with a loose tent of foil, which will help stop it drying out. The foil can be removed for the last 15 minutes of cooking. 

    To check the turkey is done, insert a skewer into the thickest part of the crown when you think it’s cooked. If it’s cooked, the juices should run clear rather than pink. If it’s not, put it back in the oven and check it with the skewer regularly.

    Give your bird plenty of time to rest, say 30-40 minutes at room temperature. This 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.

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