Frequently Asked Questions
How long can it be kept before cooking and after cooking?
As a FRESH bird in your fridge it will last up to 10 days. Once COOKED it will then last up to 9 days.
Should I Deep Fry my KellyBronze?
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.
What is the difference between a Bronze and a KellyBronze?
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.
Are they Organic and what are they fed on?
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.
Do you recommend brining a KellyBronze?
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.
Your cooking times are much shorter than a standard turkey, why are your birds so simple and quick to cook?
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.
How do I store my turkey?
Please place the whole box in the fridge. If you have to remove the turkey from the box, please keep it covered with the greaseproof paper.
Should I stuff my turkey?
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!
Should I cover my bird with foil during cooking or when leaving to stand?
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.
