(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.
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)
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