Sage & Onion Stuffed Free Range Bronze Turkey
Perfect for feeding a large crowd this Christmas
From £124.00
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!
Free Range Turkey Breast Stuffed With Apricots & Hazelnuts
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
Free Range Turkey Breast Stuffed with Cranberry & Hazelnut
A delicious festive feast with minimum fuss
From £32.00
Family Farms
We work with three incredible farmers in Devon who rear our Properly Free Range turkeys to our exacting standards. Our talented, likeminded farmers work to our standards to ensure every Turkey reared is of exceptional quality and has been produced in a way you can have complete confidence in.
Properly Free Range Turkey Burgers
Perfect for the barbecue, pan frying or popping in the oven
From £4.40
Frequently Asked Questions for Free Range Bronze 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.