Free Range Whole Bronze Turkey

£124.00 each

Our Christmas birds will be available for delivery from W/C 2nd November.

Bronze Turkeys have a deeper, richer flavour with a traditional gamey edge compared to White Turkeys.

We're proud to work with one of Devon's very best turkey farmers; Steven Slade of Rosamondford Farm in Aylesbeare.

Slow grown on a natural diet, Steven is dedicated to rearing the most succulent, flavoursome and traditional turkeys on his family farm, sharing our values for high standards and traditional husbandry.

Free Range Whole Bronze Turkey:

  • 5-6kg (feeds 5-8) £124
  • 6-7kg (feeds 7-10) £134
  • 7-8kg (feeds 9-12) £154.50
  • 8-9kg (feeds 11-14) £168

Please note, our turkey is naturally reared on a local, family farm so weights are not absolutely precise.  

Properly free range - Free to roam on Devon pasture at the Slade family farm, the Bronze breed develops strong muscles and a generous proportion of dark, brown meat, giving a deeper, more traditional flavour than a White bird.

 

Traditionally prepared - Each turkey is dry-plucked and hung for over two weeks, developing exceptional tenderness and the rich, gamey depth Bronze turkeys are known for.

 

Slow grown for real character - Hens are chosen for their superior fat coverage and eating quality. Unlike fast-grown supermarket birds, these heritage Bronze turkeys mature slowly on a natural diet, taking twice as long to reach weight - the result is dense, succulent meat with real depth of flavour. Free from artificial additives and growth promoters.

  1. Remove the turkey from the fridge at least 1–2 hours before cooking to bring it to room temperature.​

  2. Pat dry with kitchen paper, remove the giblets from the cavity, and weigh your bird for accurate cooking time.​

  3. Preheat the oven to 180°C (fan 160°C) or Gas Mark 4.​

  4. Place the turkey breast side down in a large roasting tin; season with salt and pepper.​

  5. Cook in the centre of the oven, allowing roughly 20–30 minutes per kilogram, depending on bird size.​

  6. To test if it's done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.

  7. If using a meat thermometer, check the thickest part of the breast and thigh; remove from oven at 68°C–70°C (some guides suggest 60°C for a slightly lower, juicier finish—resting will bring it up).​

  8. Rest the turkey uncovered for at least 30 minutes, ideally up to 1 hour, before carving.

  9. Use the pan juices and caramelised bits in the tray to make gravy; skim off excess fat first.​ Enjoy!

Nationwide delivery:

  • Wednesday & Friday £7.95 UK Standard Delivery Charge (per order)
  • Excluding some post codes; Delivery | Darts Farm
  • Gift messages may be added at check-out

Collection from Darts Farm is free - choose Collection at checkout. 

  • All of our orders are packed carefully with woolcool liners and non-toxic re-usable gel packs, specifically designed to keep your food safe in transit.
  • Darts Farm branded recyclable cardboard box, made in the UK
  • More information here: Sustainably Driven Hampers! | Darts Farm

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