Organic & Additive Free Poultry Range
Turkeys
"Just to let you know the turkey was excellent!
Really the best we've ever had."
E-mail from customer - January 2006
Our turkeys are reared and slaughtered on a local farm.
They are available whole with weights from 4 to 6 kg (8 to 14lbs), either Organic or Additive-free (fresh at Christmas, otherwise frozen).
Tips on Preparing and Cooking the Turkey
Truss and weigh turkey: tie string around leg joints, then around parsons nose, under the bird and up over the wings. Tie tightly to secure shape. Weigh turkey, then calculate cooking time: allow 20 minutes per kg + 90 minutes. Place in a large roasting tin. Spread all over with butter and season. Loosely cover with foil.
Roast turkey for the calculated time, basting occasionally with the pan juices. Remove foil for final 45 minutes, to crisp skin; roast bacon rolls and stuffing balls above the turkey for 20 minutes. Check turkey is cooked - pierce thigh with a skewer - juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 20 minutes - this makes carving easier.
Make gravy: spoon off excess fat from juices in roasting tin. Place tin on a low heat; add flour and cook, stirring for 1 minute. Gradually stir in stock and bring to boil. Simmer for 5 minutes, stirring occasionally; strain into a warm gravy boat.
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Turkey Crown (the thighs and drumsticks removed) approx 5-6 kg (frozen) NOT AVAILABLE BEFORE CHRISTMAS | diced turkey meat |
"English Turkeys - these are reared in great numbers in Suffolk, Norfolk and several other counties, when they come to be driven to the London market in flocks of several hundreds; the improvements in our modes of travelling now, however, enable them to be brought by railway."
Beeton's Book of Household Management - 1861
Free Range Ducks
Our free-range ducks are reared and slaughtered on a small farm in wales. The weigh around 2kg, and are available as whole birds, half birds, breast fillets, leg quarters and soup packs.
"The duck is not fit to be kept where there is but little water in ponds or ditches, for if there is but little, they mud and spoil it for kitchen uses, and for watering of cattle; but they are certainly very profitable where there are good conveniences for keeping them, because they run up in growth very fast for an early market, eat up the weeds on waters, devour spawn and young frogs, caterpillars, slugs, snails, etc., return downy feathers, live cheap, and when fattened under confinement, with a pure meat, they are dainty food for the nicest palates; where there is a river or a spongy moor, they will get three parts of their living abroad".
The Country Housewife's Companion
William Ellis - 1750
Organic Geese
Produced on a small family farm in south Wales, our geese are available whole oven-ready with a weight range 4 to 6.5kg (seasonal, Christmas, fresh, some may be frozen at other times)
When Father Carves the Duck
"We all look on with anxious eyes
When father carves the duck,
And mother almost always sighs
When father carves the duck.
Then all of us prepare to rise
And hold our bibs before our eyes
And be prepared for some surprise
When father carves the duck.
He braces up and grabs the fork
Whene'er he carves the duck,
And won't allow a soul to talk
Until he's carved the duck.
The fork is jabbed into the sides,
Across the breast the knife he slides,
While every careful person hides
From flying chips of duck.
The platter's always sure to slip
When father carves the duck,
And how it makes the dishes skip !
Potatoes fly amuck !
The squash and cabbage leap in space,
We get some gravy on our face,
And father utters Hindoo grace
Whene'er he carves a duck.
We then have learned to walk around
The dining-room and pluck
From off the window-sills and walls
Our share of father's duck,
While father growls and blows and jaws
And swears the knife was full of flaws,
And mother laughs at him because
He couldn't carve the duck."
E.V.Wright. - 19th Century
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