Traditional Free Range Farm Fresh Christmas Turkeys

Welcome to Hull Egg Man Yorkshire Turkey Website, Our Supplier has over 40 years experience of farming Turkeys to high welfare standards and he believes that a happy Turkey, allowed to roam free and grow at it's natural pace without drugs or other additives provides a tastier meat.

Although many may think it far too early to consider the festive season, Our Supplier is already busy ensuring that only the very best fare will grace your table this Christmas.

Our Supplier is a member of the Traditional Farmfresh Turkey Association whose high standards he adheres to, in order to produce the award-winning Golden Promise Xmas Turkey.

After two years of the home delivery service we are once again offering this service on mainland UK, to reach even more people who appreciate the eating qualities of a Free Range Turkey but who are also concerned about the turkey's welfare.

Our Supplier's free range Christmas Turkeys are bred specially for Christmas to mature slowly over 22 weeks and are nearly all hen birds with 13 different breeds to give a wide weight range with a high meat content.

They have the best possible living conditions as they spend most of their time free range outdoors and eat cereal based rations which are G.M. free with no additives or growth promoters.

Our Supplier& friends on his farm.

Free Range Bronze & White turkeys
flocking around Our Supplier - Without him there, the turkeys spread out over many acres of fields

Processing of the turkeys is done on the farm, thus reducing stress and transport and starts in early December. Once the birds have been plucked, they are hung in a chiller for a minimum of 7 days. This helps to tenderise the meat and develop it's full flavour.

Your Xmas Turkey is presented oven ready in individual carry-home boxes. Inside the box, the oven ready turkey is wrapped in greaseproof paper, with vac-packed giblets, cooking instructions a "pop-rite" cooking timer and a sprig of Rosemary. All you need to cook your turkey perfectly for Christmas dinner.

Carving your Turkey

You will find the following sequence makes for easy carving:
1> Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
2> Similarly remove the wing and cut in half.
3> Slice the breast meat from one side.
4> Repeat for the other side.

Bronze or White Turkey - what's the difference ?

Like red and white wine or brown and white eggs the choice between Bronze or White turkey is a matter of personal taste. The meat from Bronze turkeys is a shade darker than White and has a slight "gamey" taste with lots of natural juices. Not only are Bronze turkeys prettier to look at when grazing in the field, they are much rarer and not bred for mass production.On the other hand Our Supplier's White turkeys are also free range and have a delicate flavour more suited to those who always prefer the white turkey meat on Christmas day.

Our Supplier is always ready to give advice on storing, preparing and cooking your turkey. Alternatively a variety of delicious recipes and oven roasting information supplied by the Traditional Farmfresh Turkey Association, are shown below for main meals or for turkey left overs. Turkey breast is an excellent cold meat served with salad or baked potatoes

Storing a TURKEY
Remove all packaging as soon as possible after receiving your turkey and store it in a cool place, the bottom of a refridgerator is ideal. Remove the giblets if they are inside and keep them somewhere cool also. The bird is best cooked within two to three days of purchase.

How to COOK a TURKEY
The Golden Promise method should help you produce a truly tasty turkey with especially succulent breast meat. Remember that the white breast meat cooks more quickly than the dark, denser meat of the legs and wings, so it is best to cook your turkey breast side down to start with. This should keep the juices in the breast and prevent it from becoming too dry. Another tip for even cooking is to loosen the trussing. If you decide to stuff your turkey, prepare your favourite stuffing recipe, fill the neck cavity only. Do not stuff the body cavity as it affects the cooking process, you may put a large Bramley apple or peeled onion into the body cavity.

Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin. The oven should be pre-heated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C/375°F/Gas mark 5.

About 30 minutes before the end of cooking (see table below for suggested total times), open the foil if used and turn the bird onto its back to brown the breast. Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear. After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.