All our turkeys are free range turkeys and are sourced from John Howe Turkeys

Whole Bronze Turkeys

We are now selling Turkeys by the box. Minimum size 4.0kg.

4 – 6 people 4.0 kg - £86
6 – 8 people 5.0 kg - £96
8 -10 people 6.0 kg - £103 - SOLD OUT
10-12 people 7.0 kg - £112
12-14 people 8.0 kg - £118
14-16 people 9.0 kg - £124
16-18 people 10.0 kg - £130
18-20 people 11.0 kg - £135
20-22 people 12.0 kg - £140

Bronze Turkey Crowns

6-8 people 3.0 kg - £90
10-12 people 4.0 kg - £101
12-14 people 5.0 kg - £110
16-18 people 6.0 kg - £119
18-20 people 7.0 kg - £127

Call 01252 543283 to place you order

What is a bronze turkey?

Bronze free range turkeys grow at a slower rate than the white, some say that this gives a better flavour. What actual happens is that it allows the fat to develop around the breast which helps with self-basting the bird and therefore keeping the bronze moister than the white. However, we do believe that taste is the major winner here so if you want a different flavour this christmas why not try a Bronze.

All our turkeys are offered at a minimum of 4kg as free range birds are treated much better than barn reared which often menas very few trukeys will be smaller than that. If you want something smaller we suggest a crown.

*We are in contact with our supplier on a regular basis and update these details accordingley. We are unable to guarantee thiese weight any longer as they have now sold most of their turkeys of this size or are incredibly low in stock. To avoid dissappointment please order early.

Cooking Guide

Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.

Bronze free range turkeys grow at a slower rate than the white, some say that this gives a better flavour. What actual happens is that it allows the fat to develop around the breast which helps with self-basting the bird and therefore keeping the bronze moister than the white. However, we do believe that taste is the major winner here so if you want a different flavour this christmas why not try a Bronze.

All our turkeys are offered at a minimum of 4kg as free range birds are treated much better than barn reared which often menas very few trukeys will be smaller than that. If you want something smaller we suggest a crown.

*We are in contact with our supplier on a regular basis and update these details accordingley. We are unable to guarantee thiese weight any longer as they have now sold most of their turkeys of this size or are incredibly low in stock. To avoid dissappointment please order early.

Cooking Guide

Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
Avoid stuffing the main cavity as this stop the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.