Uncooked Free-Range Heritage Turkey - 12 lbs
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaKellyBronze turkeys are true heritage-breed turkeys, direct descendants of the very first turkeys brought to England in the 1500s. The breed had gone nearly extinct by the 1970s, when Derek and Mollie Kelly began breeding them free-range in the U.K., and they’re still bred by the Kelly family today. With loyal fans including Gordon Ramsay, Nigella Lawson, and Martha Stewart, this might just be the best-tasting turkey on earth.
This purebred turkey is a unique breed grown wild in the foothills of Virginia’s Blue Ridge Mountains, fed on a fresh mash of corn and soy milled on the farm, and grown to twice the age of standard turkeys, resulting in big flavor and extra marbling. They’re hand-plucked and dry-aged for up to two weeks in order to develop even more flavor. The turkey is then beautifully packaged with full cooking instructions and shipped directly to your holiday table. Put simply: it’s what turkey is supposed to taste like.
KellyBronze turkeys roast to juicy perfection much quicker than other turkeys, and the flavor is luxurious, rich, and succulent (and don’t get us started on the gravy and stock!). Whether it’s a weekend meal or the centerpiece of your Thanksgiving or Christmas feast, KellyBronze Turkeys are bound to become a family tradition.
This package serves 10-12 people and includes:
- 1 KellyBronze Turkey (12 lbs.)
- 1 Thermometer
- Giblets included (Gizzard, Heart, Liver, & Neck)
- Herbs not included
Turkey arrives raw and requires cooking.
The size and weight of individual turkeys will vary. The turkey you receive may be larger or smaller than specified.
- Turkey ships fresh with no coolant.
- Turkey is dry-aged and arrives at room temperature.
To Serve
- Allow minimum of 10 hours to bring turkey to room temperature before cooking.
- Preheat oven to 375 F (fan oven preheat to 350 F).
- Place bird in a roasting pan (breast side down) with 500ml water and your favorite vegetables for 1.5 hours. Season well. Do not stuff – cook stuffing separately. Do not use foil, so that you don’t poach the meat.
- Turn the bird over halfway through. Season again.
- Pierce right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
- Halfway through the cooking time, monitor the temperature regularly by putting the thermometer halfway through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 140 F.
- Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelized bits from the bottom of the tin. Reheat.
- Peel off the skin and place on a baking tray, season, and return to a hot oven for 10-15 minutes until crisp like crackling.
- Enjoy!
