- Full Description
- FAQ's About Bronze Turkeys
Our turkeys are grown to maturity outside with time to graze and forage on a daily basis, 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.
“We do not use the term free range to describe our turkeys, as a turkey just 72 days old can be described as free-range. Our Traditional Bronze turkeys are 173 days old and go outside to graze for 140 days, this we believe is the standard of farming our customers expect to produce their most important dinner of the year. We refuse to accept the low standards that are widespread in the modern industry.“
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.
If you want to find out more about where we source our turkey's, see here.
(Serves 8 people), approx size 4.7kg: €55-€58*
As a FRESH bird in your fridge it will last up to 10 days. Once COOKED it will then last up to 9 days.
How do I store my turkey?Always store your turkey in the fridge. If you have not cooked it please keep it covered with the greaseproof paper. After cooking store in containers for freshness.
Should I stuff my turkey?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 overcooks the turkey. That's not to say you cannot stuff it, it will just take that bit longer
Should I cover my bird with foil during cooking or when leaving to stand?This question gets asked of me a lot. I do cover my turkey with tinfoil while cooking to give a more even cook. When the bird is cooked then take it out of the oven and take off the tinfoil, then 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, 140F, 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 2 hours to allow the meat to relax, it will not go cold and this gives you time to roast everything else.
How many people will my bird feed?Allow approximately 1lb per person for an average meal, which will leave a little left for sandwiches.