Free-Range Bronze Turkey

Free-Range Turkey

Bronze Turkey

£14.65 per kilo – 12.15 Per Kilo

This product is currently out of stock and unavailable.


Celebrate the most wonderful time of the year with the centerpiece of your festive feast—our Christmas Free-Range Bronze Turkey. This culinary masterpiece encapsulates the spirit of the season with its exceptional quality and flavor. Sourced from humanely raised, free-range turkeys, our Christmas Bronze Turkey is a testament to responsible farming practices. The birds roam freely, allowing their muscles to develop naturally, resulting in succulent and tender meat. The bronze feathering enhances the rich, traditional flavors, making it the ideal choice for your holiday table. Make this Christmas truly special by serving a turkey that not only tastes extraordinary but also aligns with your values for ethical, sustainable dining.

Recipe: Classic Roast Christmas Free-Range Bronze Turkey with Herb Stuffing


For the Turkey:

  • 1 Christmas Free-Range Bronze Turkey (size according to your guest count)
  • 1/2 cup unsalted butter, softened
  • Salt and black pepper, to taste
  • Fresh herbs (rosemary, thyme, and sage), for seasoning

Herb Stuffing:

  • 8 cups of day-old bread, cubed
  • 1/2 cup unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh sage, chopped
  • Salt and black pepper, to taste
  • 1 cup chicken or turkey broth


Herb Stuffing:
  1. In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté until they are softened.
  2. Add the fresh herbs and cook for an additional 2 minutes. Season with salt and black pepper.
  3. Place the cubed bread in a large mixing bowl. Pour the herb and vegetable mixture over the bread.
  4. Gently toss to combine, then drizzle with the chicken or turkey broth to moisten the stuffing. Set aside.

The Turkey:

  1. Preheat your oven to 325°F (163°C).
  2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat it dry with paper towels.
  3. Season the turkey cavity with salt and black pepper.
  4. Gently loosen the skin on the breast and rub softened butter underneath the skin and all over the turkey.
  5. Season the outside of the turkey with salt, black pepper, and a sprinkle of fresh herbs.
  6. Fill the turkey cavity with prepared herb stuffing.
  7. Place the turkey on a rack in a roasting pan, breast side up.
  8. Roast in the preheated oven, allowing approximately 15 minutes of cooking time per pound. Baste the turkey with pan juices every 30 minutes.
  9. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  10. Allow the turkey to rest for about 30 minutes before carving.


Additional information

Weight Ranges

3 – 4kg (6.5-9lbs), 4 – 5kg (9-11lbs), 5 – 6kg (11-13lbs), 6 – 7kg (13-15.4lbs), 7 – 8kg (15.4 – 17.6lbs), 8 – 9kg (17.6-20lbs), 9 – 10kg (20-22lbs)