- £82.00
- £82.00
- Unit price
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Free Range Bronze Turkey
A Bronze Turkey is not only the traditional choice for Christmas, but something that can be appreciated year round, and these award-winning birds are something truly special.
Living a proper free-range life, the turkeys roam and forage on natural grass pastures, growing slowly and naturally without artificial additives or growth promoters. At their naturally maturity, they are dry-plucked and game-hung on the farm using time-honoured methods that enrich the flavour and tenderise the meat.
With animal welfare and sustainability at the heart of every stage, it’s no surprise these turkeys have been awarded Gold by both Food Drink Devon and Taste of the West 2024/25.
As a seasonal product, these turkeys were blast frozen at Christmas, to naturally preserve them for people to for the coming year. Hugely popular, order whilst stocks last. Once they're gone, that is it until Christmas 2026.
Subtotal:
£82.00
Free Shipping
Free shipping on all orders over £85
Frozen Or Chilled
Delivered Frozen before the 17th, or chilled from the 17th to the 23rd of December.
Take your turkey out of the fridge about an hour before cooking so it can come up to room temperature.
Preheat your oven to 180°C (Fan 160°C) / Gas Mark 4.
Remove the giblets (if included) and weigh your bird once stuffed, if you’re using a stuffing inside.
Rub the skin all over with a little butter or olive oil, and season well with salt and pepper.
If you like, lay a few rashers of bacon across the breast to keep it lovely and moist as it cooks.
Cook your turkey for 40 minutes per kg, plus an extra 20 minutes at the end.
If your turkey is stuffed, base your timing on the total weight, including the stuffing.
Start with the bird breast-side up, loosely covered with foil so the skin doesn’t brown too quickly.
Remove the foil for the last 30–40 minutes to let the skin turn a lovely deep bronze.
Check it’s ready by sliding a skewer into the thickest part of the thigh — the juices should run clear, and the temperature should be 74°C in the thickest part of the meat.
Once cooked, let your turkey rest for 30–45 minutes before carving. This helps the juices settle, keeping the meat tender and full of flavour.
Preheat your oven to 180°C (Fan 160°C) / Gas Mark 4.
Remove the giblets (if included) and weigh your bird once stuffed, if you’re using a stuffing inside.
Rub the skin all over with a little butter or olive oil, and season well with salt and pepper.
If you like, lay a few rashers of bacon across the breast to keep it lovely and moist as it cooks.
Cook your turkey for 40 minutes per kg, plus an extra 20 minutes at the end.
If your turkey is stuffed, base your timing on the total weight, including the stuffing.
Start with the bird breast-side up, loosely covered with foil so the skin doesn’t brown too quickly.
Remove the foil for the last 30–40 minutes to let the skin turn a lovely deep bronze.
Check it’s ready by sliding a skewer into the thickest part of the thigh — the juices should run clear, and the temperature should be 74°C in the thickest part of the meat.
Once cooked, let your turkey rest for 30–45 minutes before carving. This helps the juices settle, keeping the meat tender and full of flavour.
Please remove all packaging before storing.
If defrosting, allow for two to three days in a chilled environment. Once defrosted, cook and consume within 3 days.
Next day delivery available if you order before 1pm.
Free delivery on all orders over £85.
For orders between £30 and £65, delivery is £4.95. For orders between £65 and £85, delivery is £3.95. For all orders over £85, delivery is free.
All our products are sent out frozen. If thawed when they arrive, you can refrigerate and use within 5 days, or they are suitable for refreezing at home too.
Delivered in compostable and recyclable packaging.
Christmas Essentials
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