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Free Range Bronze Turkey

Product Code: TUK_VM

This product is perishable and only despatched from Dukeshill on the days listed below; your choice of delivery days at Checkout will be restricted to reflect this. - Available From: 11/10/2021

Last order date for Turkeys is noon, 12th December. Please note: All Turkeys will be delivered separately on 22nd or 23rd December. Any other items will be delivered on the date selected at checkout.
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From £84.00

Available for pre-order only. All turkeys will be delivered separately on 22nd or 23rd December 2021. Any other items will be delivered on the date selected at checkout.

Dukeshill's free range Bronze turkeys are reared exclusively for us by Rosie Wadlow. [more...]

Rosie's Great Grandmother started rearing turkeys on her family's Shropshire farm during the Second World War. Imbued with the same passion, her daughter Dora (Rosie's Grandmother) was aged just seventeen when she went on a fact finding trip to Canada and spent all her savings on Bronze turkey eggs which she bought back home, becoming the first person to rear Broad Breasted Bronze Turkeys in the UK.

Rosie now runs the farm where the turkeys are free to roam in old grass pastures with playgrounds and dust bathing areas.

They are fed daily with hand-cut quinoa and millet crops which also encourages the songbirds and bees around the farm.

Dry plucked and game-hung, their taste is outstanding as you'd expect from a family with so much love and labour invested in the great Bronze Turkey.

The whole bird is plucked and beautifully prepared for you, complete with giblets and full cooking instructions.

Last order date for Turkeys is noon, 12th December.

Make sure you have an oven and roasting tin that are big enough for your bird, with room for all the fat and cooking juices.
Use the weight of your bird to get your timings right, leaving plenty of time for your turkey to rest when it comes out of the oven.
If you are stuffing your bird, you need to include the weight of stuffing into your calculations. We recommend just stuffing the neck cavity, restricting the body cavity to a few aromatics such as a halved onion and a few sprigs of thyme or sage. It’s best to let it rest for an hour at least, but a large bird could easily rest for an hour and a half, leaving plenty of time to get on with roasting the potatoes.
We include a handy pop-out timer with every turkey. Insert your timer at a point approximately 3cm to the right or left of the front tip of the breastbone. The timer should not touch any bone. The timer and cooking times below are for guidance only, as all ovens vary.
Pre-heat your oven to 180°C/350°F/gas 4 for at least 20 minutes.

4-5kg – cook 2¼ to 2½ hours
5-6kg – cook 2½ to 3 hours
6-7kg – cook 3 hours to 3½ hours
7-8kg – cook 3½ to 4 hours
8-9kg – cook 4 to 4¼ hours

Get your turkey out of the fridge at least 30 minutes before you cook it; a stone-cold bird will take longer to cook.
Place some vegetables (onions, carrots etc.) in the roasting tray under the bird to enrich the turkey juices for fantastic gravy. There is no need to use foil, but it can help to roast the bird breast side down at first, turning it over for the final hour to get the turkey nicely browned.
Roast your bird for the calculated time, or until the pop-out timer pops. if using a digital thermometer, we recommend cooking to an internal temperature of 65ºC, as the bird will continue to cook after removing from the oven. To be completely safe, check that the juices run clear when you pierce the thigh with a skewer. Do not overcook your turkey; it should be moist and succulent.
Once cooked, lift the turkey out of the tray and rest on a carving board, covered loosely with foil, for at least an hour while you get on with the finishing touches to the rest of your meal.

Store in the refrigerator 0 - 4°C. Suitable for freezing, use within 3 months of freezing.

Ingredients
Free Range Bronze Turkey
Country of Origin
Produced in Shropshire, Uk
Nutrition
Typical Nutritional InformationPer 100g
Energy KJ560
Energy kcal133
Total Fat5.2
of which saturates1.7
Carbohydrate<0.1
of which sugars<0.1
Protein21.6
Salt0.18
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