Organic Free Range Bronze Turkey (Pre-Order)

Organic Free Range Bronze Turkey (Pre-Order)

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This stunning organic whole free range Bronze Turkey from Frenchbeer Farm will make for the ideal show stopping centrepiece this Christmas.

The Malseed family raise their turkeys slowly on their family farm in the Dartmoor National Park, allowing them to grow to full maturity as they freely roam the farm, grazing on certified organic meadows and pastures. Both the land and feed is certified organic.

Not sure what size you need? Check out our feeding guide below:

  • 3kg - 2 - 4 people
  • 4kg - 4 - 6 people
  • 5kg - 6 - 8 people
  • 6kg - 8 - 10 people
  • 7kg - 10 - 12 people
  • 8kg - 12 - 14 people
  • 9kg - 14 - 16 people
  • 10kg - 16 - 18 people

Organic turkey doesn’t get much more authentic than this. Reared by the Malseed family on Frenchbeer Farm, a traditional hill farm in the heart of Dartmoor National Park near Chagford, these slow-growing bronze turkeys roam open organic pastures and meadows, foraging on grasses, herbs and seasonal berries. Every bird is raised on certified organic land and feed and given a full 24 weeks to reach natural maturity, developing the traditional finish of fat that keeps the meat moist and succulent in the oven. Each turkey is then dry plucked by hand and game hung for 10 days for deeper flavour and a more tender texture, before being prepared oven-ready with giblets included. The result is a Christmas centrepiece with real depth of flavour that supermarket birds simply can’t match. Award-winning, family-farmed and organic from field to table.

100% Turkey. Approx. cooking times:

4kg – 2 hrs
5kg – 2-2 ½ hrs
6kg – 2 ¼ – 2 ½ hrs
7kg 2 ½ – 2 3/4 hrs
8kg 2 3/4 – 3 hrs
9kg 3 – 3 ¼ hrs

For larger birds check every 15 minutes after 3 hrs.

Remove all packaging as soon as possible after receiving your turkey and store in a cool place. Remove and keep the giblets separately in a cool place.

Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. Avoid stuffing the main cavity as this will stop the turkey cooking properly. Instead, place an apple or peeled onion in the cavity.

Place the giblets around the bird (this helps achieve the tastiest gravy!) season with Malden Sea Salt and place the bird breast side down in the roasting tin.

Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures. After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.

To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready. After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.

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