Our Christmas Turkeys
When it comes to Turkeys, we'll always choose the Bronze. Named for its striking, almost-black plumage, a Bronze bird is simply the best breed for flavour and it's the only one we rear!
Our Free Range Christmas Turkeys at Shires Farm
Our turkey journey starts in July, when day old bronze poults arrive on the farm. They spend their first four weeks under heat lamps, carefully managed as they grow stronger and their feathers come in.
By week four they're ready for the outside world, moving into their purpose-built poly tunnels to get used to fresh air and the great British summer. By eight weeks, they're out across 25 acres - basking, foraging, dust bathing, and building the muscle and flavour that makes them worth waiting for.
By November, they're beautifully plump and eating nearly a tonne of fresh herbs a week between them. No two Christmases are exactly the same, but the quality always is!
The Fresh Herbs We Use for Our Free Range Christmas Turkeys
Twice a week, herb bundles arrive from Edward's aunt Alison and cousin Philip's farm in Sand Hutton - chillies, mint, thyme, oregano, tarragon, fennel, marjoram, parsley, coriander, chives. The full lot, bar sage. Our turkeys won't touch sage. We've tried!
The herbs go into handmade racks in the field, and the birds work through them at their own pace. It keeps them occupied, stimulated, and well-nourished - and it's completely sustainable, using off-cuts that would otherwise go to waste.
The Taste
Like our chickens, our turkeys don't taste of herbs. The herb diet works quietly in the background - encouraging and enhancing the bird's natural flavour, adding depth and dimension that a standard diet simply can't match.
Once processed, our turkeys are dry plucked by hand and hung long-legged for at least ten days. This is what gives the meat that tenderness, that depth. It's not a shortcut kind of process, but then... that's never been our style!
Each bird is individually boxed and arrives with vacuum-packed giblets, a packet of fresh herbs, cooking instructions, and our recipe for the perfect Christmas stuffing. Everything you need.
The Farm to Fork Journey
July: Day-old bronze poults arrive. Heat lamps on.
Week 4: Heat lamps are gradually reduced and then the birds move to poly tunnels outdoors.
Week 8: The turkey flock enjoys ranging across 25 acres;Â Foraging, dust-bathing and herb-pecking in full swing.
November: Birds are fully developed. Processing begins on-site in our state-of the-art facility. The birds are dry-plucked by hand & hung long-legged for at least 10 days to mature.
Christmas delivery: Our turkeys are individually boxed and come with giblets, a packet of fresh herbs, cooking guide and a Christmas stuffing recipe. Simply follow the cooking guide and let the bird do the rest.
Whilst we are a growing family business, we still rear our turkeys traditionally and in the very same way, guaranteeing the very best care and attention to their welfare.
