Herb Fed Boned & Rolled Turkey Breast and Leg Joint

A boned and rolled turkey breast joint, expertly filleted from the carcass removing all bones, by our master butchers. The Breast joint is rolled with the skin on and the turkey leg meat inside to offer delicious dark meat as well.  It is then tied into a roll for easy carving and cooking. If you want to have a traditional roast turkey meal at Christmas but are catering for smaller numbers a rolled turkey breast is the perfect solution. It still provides a fantastic centre piece for the table and you can offer the delicious taste of the very best turkey (with all the trimmings!) Like all our flocks, our Bronze Turkeys are free to come and go from their barns during the day and enjoy foraging in the paddock, as well as feeding on the freshly cut herbs that supplement their diet and impart that all important flavour. The birds are dry plucked to give the finest finish and hang for a minimum of 10 days to provide a fuller flavoured, firmer textured meat. All Herb Fed bronze turkey boned & rolled joints are individually boxed and arrive with vacuum packed giblets (included in weight), a packet of fresh Christmas herbs, cooking instructions and a recipe for the ‘Perfect Christmas stuffing’. 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 manually plucking out the feathers. 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! After the main feathers are removed, we dip the bird in warm wax and let it cool. The wax is then peeled off to remove all the finer feathers. 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 every one 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.