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A flock of free range turkeys.

Free Range Bronze Turkey

Winner of the Best Christmas Turkey by the Daily Mail, Good Housekeeping and Women & Home magazine - as well as a coveted Great Taste award, our properly free range turkeys really are very special.

Our traditional Bronze Turkeys live a properly free-range life, they hatch in late spring and spend their first three weeks snuggled under a brooder to let them grow the feathers that will protect them outside.

Our slow-growing Bronze Turkeys then spend the summer roaming freely on the farm, only ever eating a totally natural diet of straightforward cereals, grass and cider apples. All our Bronze Turkeys are plucked by hand and hung for 12 days to develop the most wonderful flavour that we have become famous for.

Properly Free Range

Once our turkey chicks have feathered up they are moved outside where they spend the summer ranging freely on grassy hillsides, actively developing strong bones and muscles. When we say properly free-range we mean it!

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  • Bronze Turkey is a heritage breed that originated by crossing wild turkeys with European domesticated birds in the 18th Century. With a dark plumage and a beautiful coppery-metallic sheen, their colouring closely resembles their wild ancestors. Bronze Turkeys are a traditional slow-growing breed which thrives living outdoors amongst grassland pasture. 
  • If you can, remove your turkey from the fridge the night before. This allows the turkey to arrive at room temperature. It also gives the skin time to dry off. If you want to create crispy skin with yielding meat, it is imperative the bird is dry. Preheat your oven to 180C/Gas mark 4. Place the turkey crown in a good sized roasting dish. Add some butter to keep it moist. You can also cover the turkey with a loose tent of foil, which will help stop it drying out. The foil can be removed for the last 15 minutes of cooking. To check the turkey is done, insert a skewer into the thickest part of the crown when you think It's cooked. If It's cooked, the juices should run clear rather than pink. If It's not, put it back in the oven and check it with the skewer regularly. Give your bird plenty of time to rest, about 30-40 minutes at room temperature. This ensures the gorgeous juices will stay in the meat rather than run all over your carving board, but be sure to catch any that do emerge and add to your gravy. The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a pot or two of our pure turkey stock and a good glug of wine then stir to release the hidden treasures.
  • Once our turkey chicks have feathered up they are moved outside where they spend the summer ranging freely on grassy hillsides, actively developing strong bones and muscles. When we say 'properly' free-range we mean it! Our turkeys have plenty of space in which to thrive, they are in a healthy outdoor environment where they build up natural immunity and can freely exhibit all their natural instincts including dust-bathing, displaying and calling to their flock.