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  Our Price: £86.90
5-5.5 kg Free-Range Bronze Turkey
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5-5.5 kg Free-Range Bronze Turkey


(Please Note all Turkeys are Supplied Un-cooked)

The Taste of Real Turkey
Turkeys feature prominently in the history of the pilgrim Fathers, and it is believed that many Puritan families owed their survival to wild turkeys. This same breed was sold by Lidgate’s in their first 100 years of trading, up until 1950.
In the 1950s the breed became a victim of the bland white “supermarket” turkey until it was rescued from obscurity in the early 60s by our turkey farmer Mr. Derek Kelly.
The turkeys are now reared by his son, Paul Kelly, on his own free-range and natural pasture and in close consultation with Mr. David Lidgate. The turkeys mature slowly and are grown to our own particular specifications. Bronze turkeys feed on wild blackberries, freshly-grown oats, nettles and vegetable protein without use of hormones, antibiotics or animal protein. Because of this we are noticing an improvement in flavour - this is in line with our policy of constant improvement.
The dry plucking method used is very hygienic and results in a low bacteria count, without the need for chemicals of any kind.

All of this results in a healthy and “happy” turkey, and a return to the flavour David Lidgate’s great grandfather knew when he founded the company. 

Price per kg £15.80 (minimum weight 5.0 kg)

 
How to cook your Kelly Bronze Turkey:
 
Preparation:
Check the giblets. These are wrapped separately and separated from the bird. Sprinkle the bird with salt and pepper, and fill the neck cavity with stuffing.
If you are also stuffing the rear cavity, take care that air can pass over the stuffing into the body cavity. If air cannot circulate freely inside the bird there is a danger that the stuffing will be cooked while the turkey remains undercooked. If you are not stuffing the turkey, you can place a large peeled onion inside the cavity. We find this enhances the natural flavours of the meat.
Cooking Instructions:
Place the turkey breast down in the roasting tray. The only fat deposits in the turkey are in the back and these will percolate through the breast meat during cooking, resulting in a greater succulence and flavour. Because of their natural succulence, our turkeys cook far faster than mass produced birds.
 
Start the turkey roasting at 400°F (200°C) / Gas mark 6 for 30 minutes, then turn down to 350°F (177°C) Gas mark 4. Baste occasionally. Turn over for the last half hour to brown the breast. If aluminium foil is used, an extra hour’s cooking is required. The foil must be removed for the last half hour if a crisp brown skin is required.
 
Cooking times, weight and sizes for the oven:
 
4-4.5kg
5-5.5kg
6-6.5 kg
7-7.5 kg
8-8.5kg
9.9.5kg
10.10.5kg
1 ¾ hrs
2 hrs
2 ½ hrs
2 ¾ hrs
3 hrs
3 ½ hrs
3 ¾ hrs
Length
27cm
Length
31cm
Length
32cm
Length
33cm
Length
38cm
Length
40cm
Length
46cm
Width
20cm
Width
21cm
 
Width
22cm
 
Width
24cm
 
Width
28cm
Width
29cm
Width
36cm
Height
14cm
Height
18cm
Height
19cm
Height
19cm
Height
19cm
Height
22cm
Height
25cm
Will Feed
6-7
Will Feed
7-8
Will Feed
8-9
Will Feed
10-12
Will Feed
14-16
Will Feed
18-20
Will Feed
20-22
 
Please note all cooking times, weights and measurements are approximate.
 
Ready:
The turkey is ready when the juices run clear. Test with a fork or meat skewer behind the knee joint of the thigh where the meat is thickest.
 
 
 

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