You’ll find a guide below for how many people our birds will feed, allowing for those all important leftovers. If you have any questions please just give us a call in the office. Herb Fed Feeding Guide
Need cooking advice? All our birds come with cooking instructions, but if you’d like to take a look now, click the link.
Our free range chickens are fresh every week. We need time to pack them up especially for you – therefore we only offer Friday deliveries each week. Deliveries (excluding Christmas Orders) are free over £75 and £12.50 on orders below £75.
Your poultry is sent in a securely sealed, insulated box and packed with ice to ensure it arrives in fresh and perfect condition.
Delivery will be made by DPD. While we can’t give you an exact time, DPD will email or text you normally on the morning of your delivery with a 2 hour delivery slot. You can also download the DPD app from the app store or google play to track your delivery from the farm. If your bird does not arrive please contact us and we will track it down for you – 01347 823155.
It is important that deliveries are refrigerated as soon as you open your consignment.
We deliver nationwide to any UK mainland address. If you wish to check if you are a mainland UK address please see below or contact us to check.
Non-mainland UK postcodes that we are sadly unable to deliver to are (Scottish Highlands and Islands) :-
AB31-38, AB41-56, FK17-21, HS1-9, IV1-63, KA27-28, KW0-17, PA20-78, PH15-50, ZE1-3,
Islands: BT, IM, JE/JY, TR21-25
If for any reason any item that you have selected is out of stock or the delivery date you have selected is no longer available, we will inform you by e-mail and / or phone call within 3 working days.
We would love to see you on the farm and you are most welcome to collect your order directly from us. We are conveniently located on the A19 at Easingwold.
Our Collection Address: Shires Farm, York Road, Easingwold YO61 3EH
Simply complete your billing address details on the order and select ‘Collect from the farm’. Please advise of a rough collection time on your order notes. Farm Office collection times:
Friday: 9am – midday
If you require collection outside of the above times please contact us.
You can make payment online by Visa, MasterCard, or American Express, or via your PayPal account should you have one.
Alternatively you can also call us in the office to place an order and make payment – we can accept Visa, MasterCard or Maestro card.
It goes without saying if you are unsatisfied with a product on delivery, please contact us on the day of your delivery and we will resolve the matter.
Should you wish to cancel or amend your order, if your order has been dispatched or is being processed we may not be able to cancel the order.
Should you wish to cancel or amend your order once placed for November or December delivery it must be done 10 days in advance of your delivery date. Cancellations made after this point will not be possible as we will have begun to process your order. Orders for delivery outside of November and December require 3 days notice.
You may cancel by phone:- 01347 823155, or by email:- myorder@herbfed.co.uk.
Cancellations made 10 days or more in advance of the delivery date will receive a 100% refund.
If for any reason any item that you have selected is out of stock or the delivery date you have selected is no longer available, we will inform you by e-mail and / or phone call within 3 working days.
If you’re having trouble deciding or have a question, please don’t hesitate to contact us: myorder@herbfed.co.uk
Your Rooster has been packed in modified atmosphere packaging (MAP) to keep it as fresh as possible.
Sometimes when the bag is initially opened there can be an over whelming smell which some describe as slightly ‘eggy’. Do not panic, your bird is NOT OFF – simply remove the packaging and discard. Return to your bird after a minute or so, the smell will have dissipated and the oxygen reabsorbed. The bird will be as fresh as the day it was packed. Enjoy.
Dry plucking is the method of removing a turkey’s feathers without scalding the bird in hot water. Instead of dipping the turkey in water to loosen the feathers, they are manually pulled out right after the bird is slaughtered. This traditional technique is preferred by many for its ability to preserve the turkey’s natural flavour and texture.
Herb Fed follows a meticulous process to dry pluck their turkeys, ensuring a clean, feather-free bird with optimal texture and flavour. Here are Edward’s 5 steps to the perfect dry-plucked turkey:
Proper Slaughter: Relaxing the skin tissue during slaughter makes plucking easier and prevents damage to the skin.
Immediate Plucking: Plucking begins right after slaughter, while the bird is still warm, to avoid tight skin.
Start with Light Feathers: Beginning with the tail and working towards the wings and breast, feathers are pulled carefully to prevent skin damage.
Waxing: After removing the main feathers, the bird is dipped in wax to catch any missed feathers and pinfeathers.
Cleaning: Once plucking is done, the bird is thoroughly cleaned, ready for storage.
Dry plucking preserves the turkey’s natural flavour and texture. Unlike wet plucking, which introduces moisture, dry plucking keeps the skin firm and prevents the meat from absorbing water. This results in a more flavourful and succulent bird when roasted. Additionally, dry plucking avoids introducing extra bacteria, allowing Herb Fed turkeys to be hung for up to 14 days for a more tender and juicy result.
Turkeys that are dry-plucked are perfect for cold storage without freezing. The absence of extra moisture from wet plucking helps extend the shelf life of the turkey when stored in the fridge, making it a great option for preparing ahead of time for Christmas dinners.
The dry plucking method is gentler on the turkey’s skin compared to wet plucking, which can sometimes cause tears due to scalding. Dry plucking keeps the skin intact and undamaged, ensuring a perfect presentation when serving the turkey whole.
Wet plucking can trap moisture under the skin, affecting the cooking process and potentially leading to soggy skin. Dry-plucked turkeys cook more evenly, and the skin crisps up beautifully when roasted.
Dry-plucked turkeys freeze better, retaining their quality when thawed. Because no excess water is introduced during the process, the bird maintains its texture and flavour after freezing and defrosting.
Hanging the dry-plucked bird helps soften the meat, reducing cooking times. To ensure a perfect turkey, it’s important to follow the correct cooking guide rather than outdated methods to avoid overcooking.
By using the dry plucking method, Herb Fed ensures a higher-quality turkey that tastes better, cooks more evenly, and stores well, making it the ideal choice for your Christmas dinner.
Dry plucking is the process of removing a turkey’s feathers without using hot water. Instead of loosening the feathers by dipping the bird into a bath of hot water, dry plucking involves hand finishing using food safe wax. This technique has long been used by farmers and traditional poultry enthusiasts who value quality and texture over convenience – and it really does make for a more succulent bird!
It does mean that some pen feathers, (small, undeveloped feathers) can still be seen on the turkey, partly because they are black, but also because we hand-finish the birds it is impossible to get each and everyone out. Please don’t spend your valuable time worrying about these and trying to get them out – they frazzle up when cooked and are perfectly harmless.
