As we approach Christmas, our slow-reared, free-range turkeys have returned from the outdoor meadows to their sheltered indoor barn in Co. Tipperary. Here, they free roam, enjoying an enriched winter diet of creamy oats and fresh water from the farm’s artisan well. Over 20 slow weeks, the birds will lay down a natural marbling, which delivers a delicious succulence and a truly unique flavour.
You will taste the difference. Instinctively.
These slow-reared Christmas Turkeys are special because they cook simply, carve beautifully, and taste beyond compare
You can click on the 'Recipe and Serving Ideas' for a full list of recipes but here are two of my favourites:-
Christmas Roast Turkey with Cranberry Sauce - Recipe from Pat Whelan's Book 'An Irish Butcher Shop'
250g per person
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