Turkeys

Cut down the food miles!

 

We rear our own turkeys at our farm in Fetcham from day-old chicks and have done so for over 50 years using the same Norfolk-strain bird.  We feel we have perfected the art of rearing our birds which demonstrates itself in superb taste.  Our turkeys are slow grown and dry-hung allowing the meat to develop its great flavour.

 

As we rear ourselves, we have the benefit of offering a wide range of sizes.  Our birds generally weight from 10lbs up to 28lbs and a rough guide we suggest ‘a pound per portion’.

 

Perfect for Canadian Thanksgiving (13th October 2014), U.S. Thanksgiving (27th November 2014) and of course Christmas.

 

Turkey  joints explained…

 

Whole bird

Chicken1 Chicken2

 

Turkey joints explained…

 

Chicken3

Turkeys legs

 

Great flavour , dark meat

 

Turkey breast joint

Can be stuffed and topped with bacon

Chicken4 Chicken5

 

Turkey joints explained…

 

Turkey Crown

 

The shape of a whole bird

Chicken6

Chicken7

Easy-carve turkey

 

Maintains shape

Drumsticks andwing bone attached