We agree that it's important to know where your turkey has come from and how it's been reared. Our poultry farmer, Ross, produces all of Coombe Farm Organic's turkeys. His farm is just a hop, skip and jump away, nestled deep in the Devon countryside. Ross runs an organic system with animal welfare at its core. The turkeys have the freedom to roam in pastures or shelter in barns, as the mood takes them. They eat a natural diet, supplemented by the grass they graze. We only rear Kelly Bronze turkeys, an old-fashioned breed that provides a carcass with fantastic flavour and even coverage of meat. The natural flavour of the bird is made even better by slow growth to natural maturity. This takes 24 weeks and results in meat that's reliably juicy and tasty, with tender texture and just the right amount of fat.
Once slaughtered, all of our turkeys are hung for at least 10 days. This process allows some moisture to evaporate (so you'll see no shrinkage in the oven) and the muscles to relax (so the meat is soft and flavoursome). Hanging, as well as the slow growth of the birds, means cooking times will be a bit shorter than you might expect for intensively reared birds. At 180˚C, plan for 20 to 30 minutes cooking per kilo.