Traditional Free-Range Turkey - The Centrepiece of Your Festive Feast:

Make this Christmas unforgettable with a bird raised the way it should be. For decades, we’ve partnered directly with trusted local farming families—like David and his wife, who carry on a tradition started by his father in 1967 (with their university kids still pitching in on the farm come December).

We select only the finest free-range hen birds, hand-dry-plucked using time-honoured methods. Dry plucking preserves the delicate skin, locking in natural juices for an exceptionally succulent, rich, and tender roast with unmatched natural flavour.

• Feeds: 6 to 10 guests comfortably (approx. 6kg), with plenty of golden leftovers for Boxing Day sandwiches.

• Availability: Various weights available for local delivery or in-store collection.

Chef’s Roasting Tips for Golden Skin & Juicy Meat

• Bring to Room Temp: Take the bird out of the fridge 1–2 hours before roasting. Cooking an ice-cold turkey leads to dry breast meat before the legs cook through.

• The Herb-Butter Baste: Gently ease your fingers under the breast skin and smear generous amounts of salted butter blended with fresh rosemary, thyme, and garlic directly onto the meat.

• High Heat Start: Blast the bird at 200°C for the first 25–30 minutes until the skin turns deep golden and crisp, then drop the oven to 170°C to gently roast through.

• The Golden Rule (Resting): Let the bird rest under a loose foil tent for at least 30 to 45 minutes before carving. The juices will reabsorb into the meat, ensuring every slice stays melt-in-the-mouth tender.

Irresistible Serving Suggestions

Carve thick, juicy slices and serve alongside crisp duck-fat roast potatoes, caramelised honey-mustard parsnips, and proper turkey gravy made from the rich roasting pan drippings with a splash of cider. Pair with tart, spiced cranberry-port sauce and warm pigs-in-blankets fresh from the oven.

Catering for a Crowd?

Add a dry-cured gammon joint or a prime cut of matured local beef to your order—perfect for the Boxing Day buffet or for guests fancying something alongside the traditional bird.

Pop into your local shop or get in touch today to reserve your festive bird—quantities are limited.