Go for gold with KellyBronze turkeys!

The KellyBronze journey

With Christmas just around the corner, many people are starting to think about getting their turkey ready for the most important meal of the year. To that end we’re very excited to have in stock the world famous KellyBronze turkeys! These are the absolute crème de la crème of turkeys, if you’re looking for the best, gold standard of turkeys then KellyBronze is your bird.

What makes these turkeys so special you ask? Well, we’re here to shine the spotlight on what has been deemed the Rolls Royce of turkeys and tell you why your dinner table needs one.

Letting nature take its course
The completely unique breed of KellyBronze turkey was first reared more than 75 years ago and continues going strong today. KellyBronze are committed to and passionate about using the slowest farming method in the world. Unlike the sped up ‘all-year-round’ intense production approach often taken by commercial turkey farming; they allow their hens to naturally lay their eggs for 10 weeks in the spring.

In a similar way to humans, animals tend to eat more when they’re happier, which makes it very impressive that for every kilo of weight a KellyBronze turkey gains, they have actually eaten 30% more feed than any modern commercial turkey.

Giving the birds the time and space to grow

KellyBronze turkeys live as nature wanted them to, with lots of freedom to explore and exercise as well as consuming a natural diet of corn, soya, and foraging. This is thanks to a free-range approach to stocking density with only 500 birds per acre compared to an average of 16,000 per acre in commercial turkey barns.

A lot of turkeys in commercial farming aren’t allowed to age too much due to the added farming costs, but KellyBronze believes in allowing the turkeys to mature, the more mature the turkey is the more flavourful the meat will be. So, whilst it’s double the farming costs to let the turkeys reach twice their typical age in a commercial setting, it’s beneficial to both the turkey and the consumers getting quadruple the flavour. A flavour that is in fact, award-winning.

Doing it the old-fashioned way

Without using water like in modern factories, it costs 10x more in labour, but plucking the birds dry allows for dry aging. Also, you won’t have to pay for water uptake like with other types of turkeys. In a similar to process to game meat, KellyBronze turkeys are hung and dry aged for a minimum of 7 days, which enables the meat to become more tender due to shifts in enzymes breaking down the connective tissue in the muscle. The tendons are also taken out of the legs, making them delicious to eat.

A process like no other
KellyBronze made a large investment into a full approved licensed facility that is only used for 5 weeks a year. Their specialised equipment can only be used for dry plucking and is very expensive per bird. We don’t know of any other turkey farmer who commits to such a natural approach to turkey farming, from beginning to end, egg to oven. It’s the love, effort, and care that goes into the farming process of KellyBronze turkeys that truly sets them apart from any other.

Get your order in for a Christmas KellyBronze turkey from The Village Butcher now.

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