Our Freerange Bronze Turkeys are grown to maturity outside with time to graze and forage on a daily basis on Bertram & Celine Salters Farm in Co Cavan , this results in meat that is well marbled with a fine texture and more deposits of fat under the skin. As fats heat more quickly than protein our birds cook more quickly producing a more succulent tender meat.
LBRS is when our craft butchers remove the legs and bone them out, add our stuffing and roll them back into an easy carve Turkey Leg Joint and your Turkey Breast is left on the bone.
FAQ's About Bronze Turkeys
As a FRESH bird in your fridge it will last until the use by date on the Turkey. Once COOKED it will then last up to 5 days.
My mantra of “If you start with a quality ingredient, it doesn’t need any help to make it taste great” applies here. I would strongly recommend that you do not stuff your bird as this lengthens the cooking time and then can lead to an overcooked turkey. That's not to say you cannot stuff it, it will just take that bit longer
This question gets asked of me a lot. I do cover my turkey with tinfoil while cooking protect the skin.I do take the tinfoil off for the last 30-40 mins to brown the skin. When the bird is cooked then take it out of the oven and and loosely cover the bird again with tinfoil and then covered in two T-Towels to keep the moisture circulating.
Using a meat thermometer is great for peace of mind, when it reaches temperature, 75c, it’s done. Double check by putting a carving fork in the thigh and if the juices run clear, it is cooked. Once removed from the oven, leave it to stand for up to 1-2 hours depending on the size of the bird to allow the meat to relax, it will not go cold and this gives you time to roast everything else.
Allow approximately 500g per person for an average meal, which will leave a little left for sandwiches.
