Dukeshill Free Range Bronze Turkeys

Dukeshill Free Range Bronze Turkeys
Wirral Bronze turkey chicks

Our award winning Dukeshill Free Range Bronze Turkeys are specially reared for us by Rosie Wadlow. To say she has a rather good pedigree for turkey rearing is a bit of an understatement! During the Second World War Emily Ward (Rosie’s great grandmother) started rearing turkeys and chickens on her family farm in an effort to help with food production. Emily would hatch the turkeys and rear them for Christmas; she continued to do this into her late seventies. Emily’s daughter Dora loved the turkeys as a child and wanted to build hers and her Mother’s passion into a viable business. So in 1950, when Dora was seventeen she travelled over to Canada with her sister and mother on a fact-finding mission, to learn as much as she could about the Canada Bronze turkey.  Dora was so impressed with the turkeys that she used all her savings and bought some eggs back home with her. When she hatched them out, they were the first Broad Breasted Bronze turkeys in the UK.

The cheeky Hockenhull Bronze turkeys. These are in the weight range of 6.5-7.5kg when fully grown!

Dora grew her hatchery business, and in the 1960’s she was hatching up to 30,000 chicks each year and selling most of them to other turkey farmers but kept a few for her to sell at Christmas. All the breeding stock were free range and laid their eggs in nesting boxes in the fields at New House Farm. In the late 1970’s Dora stopped breeding turkeys because it was no longer financially viable. But Dora carried on producing turkeys for the Christmas market. When Rachael (Rosie’s mother) married into the Huxley Family, she started helping her mother-in-law Dora, and over a period of time she took over the running of the turkey business and expanded by supplying more and more turkeys to the local butchers.

When Rachael’s daughter Rosie took over the business she wanted to go back to the rearing of slow growing, game hung, free range Bronze turkeys. As a result Rosie is the fourth generation to produce turkeys at New House Farm. Her first steps were to prepare the old grass pastures, planting them with plenty of quinoa and millet for the turkeys to peck at, and preparing dust bathing areas for them to relax in. The quinoa and millet crops at New House Farm are hand cut for the turkeys daily. Not only do the birds love pecking at the seeds but it also provides the turkeys with a rich source of nutrients as well as being great for the songbirds and bees around the farm. Rosie is very excited to be rearing free-range turkeys that taste amazing, and have the highest welfare.

Quinoa in the fields at New House Farm

No wonder they were the winner of the Supreme Poultry Champion at the 2019 English Winter Fair. You will be able to taste for yourself the fabulous quality of the meat this Christmas so make sure you hurry up and order one as numbers are limited!

Rosie winning Supreme Champion at the English Winter Fair

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2 thoughts on “Dukeshill Free Range Bronze Turkeys”

  • Just received your 6kg turkey for Christmas, looks beautiful.
    I cannot find your recommended cooking program, do you have one?

    • Hi David

      Thank you for ordering one of our turkeys.The cooking instructions should have been packed in the box with the turkey but many apologies if not. They are as follows:

      Cooking your Turkey
      • Make sure you have an oven and roasting tin that are big enough for your bird, with room for all the fat and cooking juices.
      • Use the weight of your bird to get your timings right, leaving plenty of time for your turkey to rest when it comes out of the oven. If you are stuffing your bird, you need to include the weight of stuffing into your calculations. We recommend just stuffing the neck cavity, restricting the body cavity to a few aromatics such as a halved onion and a few sprigs of thyme or sage.
      • We include a handy pop-out timer with every turkey. Insert your timer at a point approximately 3cm to the right or left of the front tip of the breastbone.
      • The timer should not touch any bone. The timer and cooking times below are for guidance only, as all ovens vary.
      • Get your turkey out of the fridge at least 30 minutes before you cook it; a stone-cold bird will take longer to cook.
      • Place some vegetables (onions, carrots etc.) in the roasting tray under the bird to enrich the turkey juices for fantastic gravy.
      • There is no need to use foil, but it can help to roast the bird breast side down covered with foil at first, removing the foil and turning it over for the final hour to get the turkey nicely browned.
      • Roast your bird for the calculated time, or until the pop-out timer pops.
      if using a digital thermometer, we recommend cooking to an internal temperature of 65oC, as the bird will continue to cook after removing from the oven. To be completely safe, check that the juices run clear when you pierce the thigh with a skewer. Do not overcook your turkey; it should be moist and succulent.
      • Once cooked, lift the turkey out of the tray and rest on a carving board,
      covered loosely with foil. It’s best to let a whole turkey or turkey crown rest for an hour at least, but a large bird could easily rest for an hour and a half, keeping it warm, leaving plenty of time to get on with roasting the potatoes.
      Tip
      Don’t forget to use the pan juices for the best gravy you’ve ever tasted!

      COOKING TIMES GUIDE
      Pre-heat your oven to 180°C / 350°F gas 4 for at least 20 minutes
      WHOLE BIRD & CROWN
      Crown – cook 13⁄4 to 2 hours 4-5kg – cook 21⁄4 to 21⁄2 hours 5-6kg – cook 21⁄2 to 3 hours 6-7kg – cook 3 hours to 31⁄2 hours 7-8kg – cook 31⁄2 to 4 hours 8-9kg – cook 4 to 41⁄4 hours
      TURKEY BREAST ROAST
      1.5-2kg – cook 11⁄4 to 11⁄2 hours 2-2.5kg – cook 11⁄2 to 2 hours

      A Dukeshill Free Range Bronze Turkey leads a naturally healthy, outdoor life. It is dry plucked, making it a very safe product, thereby allowing
      for quicker and easier cooking than an intensively reared and wet-plucked bird. The pop-out timer gives a handy indication that your turkey is done, although we’d always suggest that you test for doneness by seeing that the juices run clear – or if you have one, you can use a digital thermometer, of course.

      Hope that helps and you enjoy your turkey.

      Happy Christmas

      Sarah

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