Origin & Heritage
Broad Breasted White stock, pasture-reared on our back plots and finished on maize. Order 5 days ahead for festival weights.
Turkey
Farm Turkey
One Bird, Whole Table
One bird, one table, one afternoon of everybody eating too much. Leanest large bird we raise, and the easiest on the stomach.
What It Eats
Pasture greens and insects, finished on maize for the last month.
How It Is Raised
Pasture-reared on the back plots with shade and space. Festival weights need about five days of notice.
Why It Is Worth It
The highest protein-to-fat ratio on this whole catalogue, rich in selenium and B vitamins, and gentle on the stomach.
Nutrition
About 135 kcal per 100 g - the best protein-to-calorie ratio in the catalogue.
29 g / 100 g
Protein
1.0 g / 100 g
Fat
135 kcal / 100 g
Calories
31 mcg / 100 g
Selenium
At a Glance
- Pasture-reared, 16 to 20 weeks
- Dressed 5 to 9 kg, festival sizes on request
- Highest protein per 100 g we sell
- Rich in selenium, B6 and niacin
Recipes
Festival Roast Turkey
4 hr
Serves 10 to 12
Ingredients
- 1 turkey, 6 to 7 kg
- 200 g butter, softened
- 2 tbsp salt
- 1 tbsp black pepper
- 2 onions, 2 carrots, quartered
- A bunch of thyme or curry leaves
- 1 litre stock
Method
- 1 Brine overnight if you can - turkey is very lean and brining is the difference between juicy and dry.
- 2 Work softened butter under the breast skin, then all over the outside.
- 3 Sit the bird on the vegetables, pour in the stock, cover with foil.
- 4 Roast at 170 C for about 20 minutes per kilo, basting every 45 minutes.
- 5 Remove the foil for the last 30 minutes. Rest for a full 30 minutes before carving - this is not optional on a bird this size.
