Free Range Bronze Turkey

From £71.77


You cannot beat our slow-grown, Great Taste award-winning Properly Free-Range Bronze Turkey.

Our turkeys are all 'Bronze' birds, a traditional slow-growing breed which thrives living outdoors amongst grassland pasture. 

In late spring we hatch our bronze turkeys. They spend their first three weeks cosy in a barn while they grow the feathers that will protect them once they are outdoors.

Once our turkey chicks have feathered up they are moved outside where they spend the summer ranging freely on grassy hillsides, actively developing strong bones and muscles. When we say 'properly' free-range we mean it!

Our bronze turkeys have plenty of space in which to thrive. They are reared in a healthy outdoor environment surrounded by rolling Devon hills where they build up natural immunity and can freely exhibit all their natural instincts.

Our free-range Bronze turkeys are fed a totally natural diet, free of artificial additives and chemicals just straightforward cereals, grass, nettles, fodder beet and cider apples. We allow them to grow slowly so they can reach natural maturity.

To further develop the stunning flavour of our free-range turkey, and give you meat at its very best, our birds are dry-plucked individually by hand. We then hang each bird for at least 12 days.

Don't just take our word for it...

"A handsome bird, with a surprisingly mild aroma belying depth and variation of favour, and a marked herbal (thyme) and gamey note to the dripping. 

The white meat we found very pleasing. The leg meat is moist to the bite and with a hint of game which lingers well.

It’s clearly a well raised bird tended with care and the product of a happy life and great diet." Great Taste Awards

"The birds have been plucked by hand and hung for 12 days to mature the flavour. And all of this care and attention is evident in the bird on the plate.

The cooked turkey is the deepest golden brown and wraps around sweet, moist, dense breast meat, which carved really well, and hugely flavourful leg meat.

It’s not the cheapest bird but we think it’s excellent quality for the price, and the most highly recommended by all our taste testers." Elaine Lemm, i-newspaper

Our Properly Free Range Turkey comes with its giblets.

Our free-range poultry is naturally reared, so weights are not absolutely precise. We recommend 2 portions per kg.

All our Christmas poultry will arrive fresh unless stated otherwise.

Once your Christmas poultry arrives, remove it from its outer wrapping and place on a wire rack or a plate at the bottom of your fridge. Ensuring air can circulate around the bird and that it is kept dry.

Follow the best before date on the label.


We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.


Notes from the kitchen

Preheat your oven to 180°C. Let your bird reach room temperature.

Take a good sized roasting dish and let your turkey nestle snugly inside. If the legs over hang simply wrap a bit of tin foil around them and build a trench channelling any liquid back into the pan.

Cook the turkey for approximately 20-25 minutes per kilo. If you are stuffing your bird simply add the weight of the stuffing to the weight of your bird and calculate the total weight and cooking time. If you are stuffing the cavity add half an hour to your cooking time and make sure you stuff it loosely.

The best indication that your bird is cooked is when it’s easy to shake hands with it. Grab a tea towel or an oven glove and gently twist the drumstick to the side. As soon as it ‘gives’ this is the best indication the bird is cooked. You can also put a skewer into the thickest part of the thigh, the juices should run slightly pink.

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.

Psst! There is no need to brine your bird. Because we have taken so much care slow-growing and hanging every Bronze turkey they are succulent and delicious without the need for brining.