Our turkeys are grown to maturity outside with time to graze and forage on a daily basis, this results in meat that is well marbled with a fine texture and more deposits of fat under the skin. As fats heat more quickly than protein our birds cook more quickly producing a more succulent tender meat.
“We do not use the term free range to describe our turkeys, as a turkey just 72 days old can be described as free-range. Our Traditional Bronze turkeys are 173 days old and go outside to graze for 140 days, this we believe is the standard of farming our customers expect to produce their most important dinner of the year. We refuse to accept the low standards that are widespread in the modern industry. “