Turkey Crown
For those cooking for a smaller crowd, needing space in the oven, or simply prefer the white meat of the bird, our traditional Free Range Turkey Crown is the perfect Christmas Turkey for you.
Sage & Onion Stuffed Free Range Bronze Turkey
Perfect for feeding a large crowd this Christmas
From £124.00
Free Range Turkey Breast Stuffed With Apricots & Hazelnuts
A delicious festive feast with minimum fuss
From £32.00
Turkey Crown Recipe
For a perfect Turkey Crown, bring it to room temperature for crispy skin, roast with butter for moisture, and loosely cover with foil to prevent drying. Let it rest after cooking to retain juices, and use the pan drippings with stock and wine for a flavorful gravy.
Free Range Turkey Breast Stuffed with Cranberry & Hazelnut
A delicious festive feast with minimum fuss
From £32.00
Free Range Turkey Breast Stuffed with Sage & Onion
Deliciously succulent, stuffed turkey breast
From £32.00
Frequently Asked Questions for Christmas Turkey
What is a Bronze Turkey?
Bronze Turkey is a heritage breed that originated by crossing wild turkeys with European domesticated birds in the 18th Century. With a dark plumage and a beautiful coppery-metallic sheen, their colouring closely resembles their wild ancestors. Bronze Turkeys are a traditional slow-growing breed which thrives living outdoors amongst grassland pasture.
How do I cook a 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. 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, about 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.
What makes a Turkey Properly Free Range?
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 turkeys have plenty of space in which to thrive, they are in a healthy outdoor environment where they build up natural immunity and can freely exhibit all their natural instincts including dust-bathing, displaying and calling to their flock.
What do your Turkey's eat?
Our free-range Bronze turkeys are fed a natural diet without artificial additives, consisting of cereals, grasses, vegetables, apples, and oyster shells. A small amount of soya is given in their starter feed for the first three weeks to support their early development, ensuring they grow strong for outdoor life. While we aim to reduce soya, it's currently vital for their welfare. Our turkeys are slow-grown over at least six months, allowing them to mature naturally, and their varied diet keeps them healthy and content.
Which farms do your Turkey's come from?
We collaborate with three skilled farmers in Devon who raise our Properly Free Range turkeys to our exact standards. These farmers ensure every turkey is of the highest quality, produced with care for the environment and ethical practices. Each farm has its own unique approach, creating exceptional artisan products, while our commitment to better farming respects the land, animals, farmers, and customers alike.