We aim to delivery all turkeys from 22nd December.
Bronze turkeys are a traditional breed, rich in flavour. But they fell out of favour in the ‘70s when supermarket buyers demanded white birds because they thought shoppers didn’t want black feather stubs ruining the effect of the white meat. Paul’s father Derek Kelly, 88, who founded the firm in 1971, brought the breed back from the brink.
They are slow-growing Bronze turkeys, reared free-range for 26 weeks. Some have access to housing; others live wild in local woodland. “On nights when it’s pitch black they sleep spread out individually on the ground,” says managing director Paul Kelly, who is showing me around. “When it’s bright moonlight, they all huddle together and sleep in a group. I think it’s because they can see predators.”
Rearing turkeys like this, is of course, niche. They live eight weeks longer than the dominant white turkey, grown indoors for the major suppliers to the supermarket turkey market – Faccenda, Bernard Matthews and Gressingham.
Indulge in a whole KellyBronze, the most luxurious, rich and succulent meat with skin cooked to golden perfection giving out its delicious roasted scents,