Why Bronze Free Range Turkey is Better than Traditional White Turkey

Bronze turkeys are considered superior to traditional white turkeys for several reasons:

• Superior Flavor: Bronze turkeys are known for their rich, gamey flavour. Because they are raised slowly and outdoors, their meat has a depth and succulence that surpasses the milder taste of industrially raised white turkeys.
• Free Range Benefits: Our Bronze turkeys are truly free range, meaning they roam freely on our pasture, foraging naturally. This lifestyle leads to a more robust texture and flavour in the meat. They are allowed to mature at their own pace, which further enhances the quality of the bird.
• Natural Diet: Bronze turkeys at Bare Acre Farm enjoy a natural diet, supplemented with locally sourced grains. This diet contributes to healthier, more flavourful meat, free from artificial additives.
• Heritage Breed: The Bronze turkey is a heritage breed, meaning it has not been crossbred for industrial farming. Its origins date back hundreds of years, and it retains the traits that make it ideal for traditional, wholesome farming practices.
• More Tender Meat: Free range bronze turkeys develop more tender meat, especially when properly prepared, because of the healthy, active lifestyle they enjoy.

How to Buy Bronze Free Range Turkey

At Bare Acre Farm, we offer Bronze Free Range Turkey in several sizes to cater to your needs. When deciding how much to buy, consider:

• Serving Size: The general rule is to allow 1 to 1.5 pounds (450g to 700g) of turkey per person, including bones. For example, a 12-pound (5.5kg) bird would comfortably feed about 8 people, leaving room for a bit of leftovers.

If you’re hosting a gathering, or you like having leftovers for turkey sandwiches or soup, err on the side of 2 pounds per person.

We offer convenient pick-up on December 23rd and 24th, just in time for Christmas. Pre-orders are required with a deposit to secure your bird.

Detailed Cooking Instructions for Your Bronze Free Range Turkey

1. Preparation:

   • Take your turkey out of the fridge 1-2 hours before cooking. This helps bring it to room temperature, allowing it to cook more evenly.
   • Season generously: Season the turkey with salt and pepper, both inside the cavity and over the skin. You can also place a mix of fresh herbs (such as rosemary, thyme, sage, and bay leaves) inside the cavity for added flavour. A cut lemon or onion placed in the cavity can also help infuse the meat with moisture and flavour.
   • Butter or oil: Rub softened butter or olive oil under the skin of the turkey breast. This keeps the breast meat moist during roasting. If you’re using bacon, which we highly recommend for Bronze turkeys, drape several rashers across the breast. The bacon fat will help baste the turkey as it cooks, adding richness to the flavour and protecting the breast from drying out.
     
     
     

2. Roasting the Turkey:

   • Preheat your oven to 180°C (350°F).
   • Cover the turkey: Start by loosely covering the turkey with aluminium foil to protect it from over-browning. This also helps trap moisture and ensures the bird cooks evenly.
   • Roasting times: Roast the turkey for approximately 20 minutes per pound (450g). For example, if you have a 12-pound (5.5kg) turkey, it will take roughly 3.5 to 4 hours to cook.
   • Basting: Every 45 minutes, remove the turkey from the oven and baste it with the juices from the pan. This keeps the meat moist and enhances the flavour. If the bacon on the breast is browning too quickly, you can remove it for the last hour to allow the breast to develop a crispy skin.
     
     
     

3. Uncover for the Final Hour:

   • For the last 45 minutes to 1 hour of cooking, remove the foil so the skin can brown and crisp up. This gives the turkey that lovely golden finish.
   • Check doneness: The turkey is done when the internal temperature of the thickest part of the thigh reaches 74°C (165°F). Use a meat thermometer to check this, as relying on cooking time alone can sometimes lead to over- or under-cooking.
   • If the breast or other parts start to over-brown before the turkey is fully cooked, you can cover those sections with foil while the rest finishes cooking.
     
     
     

4. Resting the Turkey:

   • Once cooked, remove the turkey from the oven and cover it loosely with foil. Let it rest for at least 30-40 minutes before carving. This resting time allows the juices to redistribute throughout the meat, making it tender and easier to slice.
   • While the turkey rests, you can use the pan drippings to make gravy.

Extra Tip: Making Gravy

After removing the turkey from the roasting pan, skim off excess fat from the drippings. Add a bit of flour to the pan juices and stir over medium heat to make a roux. Slowly whisk in turkey stock (or water), bring to a simmer, and cook until the gravy thickens. Season to taste.

Serving Bronze Free Range Turkey

Serve your turkey alongside classic trimmings like roasted vegetables, stuffing, and cranberry sauce. Because the meat of a Bronze turkey is so flavourful, it pairs well with simple sides that allow its rich taste to shine.

You can also save the bones for making a delicious, hearty stock for soups or gravy.

Storing Leftovers

Proper storage ensures you can enjoy your turkey for days after the feast:

• Refrigerate: After your meal, store any leftover turkey in an airtight container in the fridge. It will keep for up to 3-4 days.
• Freezing: If you want to save some for later, you can freeze cooked turkey meat. Wrap it tightly in cling film and place it in an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. Be sure to label the container with the date.

At Bare Acre Farm, we only sell Bronze Free Range Turkey raised by David  atTermfecken Delicious because we know he takes real pride in raising his Turkeys in a way that respects both the bird and the environment. By buying one of our turkeys, you’re ensuring a delicious and ethical centrepiece for your Christmas table. Just remember to pre-order in advance, as they may sell out quickly!