Free Range Bronze Turkey
Voted the Best Christmas Turkey by Good Housekeeping. Read more
Why we love this
You cannot beat our slow-grown, game hung, Great Taste award-winning Properly Free-Range Bronze Turkey, which has just been voted the Best Christmas Turkey by Good Housekeeping.
Our Properly Free Range Turkeys are all 'Bronze' birds, a traditional slow-growing breed that thrives living outdoors amongst grassland pasture.
Our Free Range 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.
Our traditional Properly Free Range Bronze Turkeys live a properly free-range life, living significantly longer than most other free-range and organic birds.
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, creating a beautiful Game Hung Turkey.
You can read more about how we rear our Free Range Turkeys here.
Our Properly Free Range Turkey comes with its giblets. Our free-range poultry is naturally reared, so weights are not absolutely precise.
All our Whole Turkeys are delivered FRESH (unless you are one of our Highlands and Islands customers, then we will deliver your bird to you FROZEN on our two day service)
We recommend placing your order for your Christmas Turkey as early as possible to avoid missing out.
Whole Turkeys are available for delivery from 23rd November 2021.
100% Free Range Bronze Turkey
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 overhang simply wrap a bit of tin foil around them and build a trench channeling 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.