Whole Free Range Bronze Turkey

Whole Free Range Bronze Turkey

Whole Free Range Bronze Turkey


Locally Sourced Free Range Bronze Turkey’s

The pride of the Christmas Dinner table and a true centrepiece. Beautifully succulent and tender meat which you can see the fat marbling.

Reared outdoors for 6-8 months our free range birds are allowed to roam vast expanses and woodlands on a varied diet.

Dry Plucked and hung for up-to 6-10 days for a more tender flavoursome bird.

Choose your size from the drop down menu


SKU: 204 Categories: , ,

(Low 4) 4 – 4.5kg –  Each – Serves 5-7

(Low 5) 5 – 5.5kg – h – Serves 6-8

(Low 6) 6 – 6.5kg –  – Serves 10 – 12

(Low 7) 7 – 7.5kg –  – Serves 11 – 14

(Low 8) 8.0 – 8.5kg -h – Serves 12 – 16

(Low 9) 9 – 9.5kg –  – Serves 14 – 18

(Low 10) 10 – 10.5kg  – Serves 16 – 20

(Low 11) 11 – 11.5kg   – Serves 18 – 22

(Low 12) 12 – 12.5kg  – Serves 22 – 26

Serving size does account for leftovers

Why Buy Your Turkey From Larder?

Whether you purchase your Christmas Turkey from a farm or a butcher, it is important to ask the following questions:


  • Is the turkey genuinely Free-Range?

Often turkeys are advertised as Free-Range, even though they have minimal access to outside space.

White turkeys are typically barn reared, but advertised alongside Free-Range bronze birds, which can be misleading.


  • Has the turkey been plucked by hand (Dry Plucked)?

A significant proportion of birds on the market have been wet plucked. This means the entire bird has been dipped in hot water, which contains high bacteria levels.


  • Has live transportation been used?

Many large farms rear their birds on more than one farm, which means that even though you are sold the image of a locally produced bird, that is not necessarily the case, as the birds have been transported large distances for processing.


  • Has the turkey been game hung?

The turkey’s flavour, in part, comes from being game hung for at least two weeks.


  • How long was the Turkey reared for?

The best turkeys are picked from a number of different slow growing breeds reared over at least 6 months. Modern techniques use fast growing turkeys fed on an intensive ration. The aim is to produce the finished turkeys to the desired weight in the least possible time.


A slow growing, fully matured bird will cook better and taste better

Additional information


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