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.
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. Our traditional Bronze Properly Free Range 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.
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.
All the meat we sell we have produced ourselves, once it's gone, it's gone. Every year we sell out, so we recommend ordering early to avoid disappointment.
Speedy Christmas Delivery
We're delivering right through Christmas week up to 23rd December. We recommend receiving your delivery as early as possible to avoid the Christmas rush. We'll deliver fresh Christmas poultry on 21st to 23rd December, everything else we recommend receiving before.
We've selected the most incredible array of festive food, produced sustainably and in harmony with nature. We have been making magical Christmas memories for over thirty years, winning some of the countries most prestigious award for our produce.
How we rear our Turkeys
Our free-range turkey chicks hatch in late spring and spend their first three weeks under a brooder, while they grow the feathers that will protect them once they are outdoors.
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 bronze turkeys have plenty of space in which to thrive, they are in a healthy outdoor environment with minimum stress 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.
Once the turkeys have reached natural maturity they are killed by hand and the carcasses are dry plucked. We hang every bird for at least 12 days, to develop the wonderful texture and depth of flavour.
How to cook your Christmas 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.