As a FRESH bird in your fridge it will last up to 10 days. Once COOKED it will then last up to 9 days.
We always recommend simply baking the KellyBronze as it does not need any extra steps to make it taste great! Therefore we recommend not deep-frying.
People can call a turkey Bronze simply by its feather colour and regardless of the breeding and methods of production behind it. Important to understand is that a KellyBronze is our own unique breed; it is a very slow growing bird and therefore has to be grown to full maturity to achieve the weight you need for Christmas. Then there is of course the age, combined with our free-range farming, hand plucking – without the use of water – traditional finishing, temperature controlled methods of hanging and finally our unique cooking times that ensure greatness. It is all in the detail and this vital sequence of events that result in the KellyBronze Turkey.
It is very easy to genetically put the bronze feather colour onto a mass produced white turkey. They can grow these birds quickly in buildings for just 10 weeks plus. They can then be processed in a factory that uses automated plucking machines, using water and then bag in carbon dioxide to lengthen shelf life. This turkey can still be called Bronze and therein lies the difference; it will have none of the flavour, texture, gravy or eating qualities of a KellyBronze
We are beyond organic, we are Bred To Be Wild. Our birds live outside in the freedom of the woods. Organic birds have to live in a barn with “access to the outdoors”. In addition, the majority of the organic grain comes from China. We use locally grown cereals WITHOUT any drugs, additives or growth promoters.
During brining, the turkey absorbs extra moisture, which in turn helps it stay more moist and juicy both during and after cooking. Since the turkey absorbs salt along with the water, it also gets nicely seasoned from the inside out.
The standard turkey can be a tough bird to crack.
At face value, it’s a dry, bland, huge thing to cook — getting one to come out of the oven with all of its white and dark meat evenly roasted, juicy and flavorful is a lot harder than it sounds.
That’s why many people rely on brining, or soaking meat in a mix of salted water.
Our turkeys are twice the age of a standard intensive turkey. Maturity has the biggest single impact on flavour. A KellyBronze has well marbled meat, therefore there is absolutely no need whatsoever to ruin it with brining.
The KellyBronze breed is a small slow growing breed and therefore takes longer to get to the right weight. This maturity has the biggest single impact on flavour. As the turkey matures it lays down natural fat and it is this fat that carries the flavour and conducts the heat through the meat whilst cooking. Again the maturity of the bird results in lots of bone marrow, hence the meat remains succulent as well as delicious and produces oodles of it’s own delicious gravy.
The saying “The older the bird the better the flavour” is so true.
Please remove your turkey from the box, take the giblets out of the bird cavity, place them on a tray (still in their bag) and put everything in the fridge.
My mantra of “If you start with a quality ingredient, it doesn’t need any help to make it taste great” applies here. I would strongly recommend that you do not stuff your bird as this lengthens the cooking time and then overcooks the turkey.
Stuffing is of course delicious which I cook separately. You may not have stuffed with the stuffing but it is still stuffing, if that makes sense!
We do offer a stuffed breast joint; it cooks very easily and is delicious.
My mantra of “If you start with a quality ingredient, it doesn’t need any help to make it taste great” applies here as well. KellyBrone turkeys have natural fat, tin foil is absolutely not needed and I would not recommend it.
Once cooked, if you then cover it, you are in danger of continuing the cooking process, just leave it to stand.
See my tip, No 5; in the carving instructions for the perfect turkey crackling, give it a go, you’ll love it.
A KellyBronze turkey always comes in our signature box, hand wrapped in greaseproof paper with our own KellyBronze thermometer (if you request one) and our unique Cooking and Carving instructions.
My mantra of “If you start with a good quality ingredient, it doesn’t need any help to make it taste great” applies here as well. No need to add butter or baste to keep it moist, a KellyBronze has plenty of natural fat and it looks after itself during cooking. Please take a leap of faith and follow my cooking instructions.
As my mother Mollie Kelly always said, “The best way to cook a KellyBronze is quickly” and therefore I would not recommend slow or worse, overnight cooking.
Please use the meat thermometer provided, when it reaches temperature, 140F, it’s done. Double check by putting a carving fork in the thigh and if the juices run clear, it is cooked. Once removed from the oven, please do not cover the bird, leave it to stand for 30 minutes, if not longer to allow the meat to relax, it will not go cold and this gives you time to roast everything else.
A KellyBronze turkey always comes in our signature box, which is then packed in an insulated container and sealed. Once received, please open and follow the instructions on how to store it. For home delivery it will arrive via courier service.
USA THANKSGIVING ORDER DEADLINES
USA Thanksgiving orders can only be placed before the dates and times shown below.
Delivery to west of the Mississippi – Shipped on Wednesday 20th November
Delivery to east of the Mississippi – Shipped on Thursday 21st November
East of the Mississippi Monday the 25th – priority over night only
Collection from our Virginia farm – Saturday 23rd and Wednesday 26th November
USA CHRISTMAS ORDER DEADLINES
USA Christmas orders can only be placed before the dates and times shown below.
Home Delivery will be shipped on Wednesday 18th December
Collection from our Virginia farm – Wednesday 18th December
Allow approximately 1lb per person for an average meal, which will leave a little left for sandwiches.
This is the sole reason the bronze turkey disappeared from our shelves in the 1950s. The white turkey has just as many but because they have a white pigment you cannot see them. They are harmless and most of any that may be left will shrivel up during cooking. As we hand pluck it is impossible to remove each and every one, please don`t ruin your Xmas day with tweezers trying to remove them; if however, you enjoy taking them out, please sign up for our plucking team next year!
Typically a hen bird is below 14lbs but please be assured there really is no difference in flavour or texture between males and females.
If we’ve missed anything, please email or call us on Cari@kellyturkeys.com