Bourbon Red, Cambridge Bronze, Slate Blue and Norfolk Black Turkeys are all traditional heritage breeds of turkeys. They are slow maturing breeds and tastier than any other you are ever likely to have the pleasure to roast. Our turkeys are hatched in the Spring and spend the summer roaming from dawn to dusk on clover rich grassland and rummaging amongst hedgerows and at night they roost in their shed where they are fed home grown oats and peas. Once humanely slaughtered on the farm, our turkeys are carefully hand plucked and hung for a minimum of 10 days to bring out a wonderful flavour, which when cooked creates succulent and moist meat with a very fine texture.
