Indulge in a whole KellyBronze, the most luxurious, rich and succulent meat with skin cooked to golden perfection giving out its delicious roasted scents, making it fit for a Queen… maybe she has one – we couldn’t possibly say! 😉
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
- Collection from our Virginia farm – Nov 23rd 2pm to 6pm or Nov 27th 5pm to 7pm
You may also be interested in
|Size||Serves||Roasting time (approx.)|
|9lb||9 - 11||1 hour 45 minutes|
|10lb||10 - 12||1 hour 45 minutes|
|11lb||11- 13||2 hours|
|12lb||12 - 14||2 hours 15 minutes|
|13lb||13 - 15||2 hours 45 minutes|
|14lb||14 - 16||2 hours 45 minutes|
|15lb||15 - 17||3 hours|
|16lb||16 - 18||3 hours|
|17lb||17 - 19||3 hours|
|18 lb||18 - 20||3 hours|
|19lb||19 - 21||3 hours|
|20lb||20 - 22||3 hours|
|21lb||21 - 23||3 hours|
|22lb||22 - 24||3 hours|
|23lb||23 - 25||3 hours|
|24lb||24 - 26||3 hours|
|25lb||25 - 27||3 hours|
|26lb||26 - 28||3 hours|
|27lb||27 - 29||3 hours|
|28lb||28 - 30||3 hours|
Why not try some of the wonderful leftover recipes shown below, with ingenious ideas and delicious meals assembled in under 10 minutes.
Christmas Nut Satay Turkey
This is another great pairing of inevitable Christmas leftovers: roasted salted peanuts – or cashews – made into a tangy satay sauce to serve leftover roast turkey or chicken.
Shared by: Hugh Fernley Wittingstall
Hoisin glazed Turkey wrap
The best thing about this recipe is that it is so simple to make. The meat should be at room temperature or warm. If I’m using tortilla pancakes, I pan fry a little chopped garlic and ginger, throw in some hoisin sauce, rice vinegar and a drop of honey, then toss the meat in to heat.
Shared by: Paul Kelly
Turkey Hash Cakes with Poached Eggs
This is the perfect Boxing Day breakfast, it’s a great way to use leftover turkey and mashed potato.
Shared by: Phil Vickery