Free Range Christmas Turkeys at Thomas Joseph Butchery

Premium Free Range Christmas Turkeys: Celebrate the Festive Season In Style

The festive season is upon us, and for many, that means one thing: Christmas turkey! At Thomas Joseph Butchery, we're proud to offer a premium selection of Christmas turkeys, including free-range options that are perfect for your festive feast.

Why Choose Our Christmas Turkeys?

• Ethically Sourced: Our turkeys are sourced from a superb farm in Yorkshire where they are raised completely free-range, allowing them to roam and forage naturally. This not only ensures a happier life for the birds but also results in more flavourful and tender meat.

• Free-Range: We only offer free-range turkeys fed a natural diet, ensuring a pure and delicious taste.

• Game Hung & Dry Plucked: Every bird is dry plucked by hand and game hung for up to 10 days, tenderising the meat and concentrating flavour in the same way dry-ageing does with beef.

• Expertly Prepared: Each turkey is carefully prepared to maintain its quality. Our butchers ensure that every bird meets the highest standards.

Types of Turkeys Available

1. Whole Free-Range Bronze Turkey

Our free-range turkeys are raised in a natural environment, allowing them to develop a rich flavour and juicy texture. Perfect for families looking for a traditional Christmas experience, with leg meat and a full carcass for stock.

2. Turkey Crown

The crown is the whole breast left on the bone, with the legs and wings removed. It is a popular option for smaller gatherings and for anyone who wants an easier carve, and it cooks faster and more evenly than a whole bird.

3. Boned & Rolled Breast and Leg Joint

For those wanting all the flavour and none of the bones or mess. Breast and leg meat rolled together for the simplest carve of all. We offer a variety of sizes to accommodate your needs.

What Size Turkey Do You Need?

A whole bird carries a lot of bone, so raw weight alone tells you very little about how many it feeds. Go by the serving guide on each size rather than a weight per head:

• 5–6kg — serves 6–8
• 6–7kg — serves 8–10
• 7–8kg — serves 10–12
• 8–9kg — serves 12–14
• 9–10kg — serves 14–16
• 10kg plus — serves 16+

These allow for a proper Christmas plate and cold turkey on Boxing Day. If you are between sizes, size up — nobody has ever regretted too much leftover turkey.

A turkey crown works to a different figure, as it yields far more meat per kilo with only the breastbone and ribs to account for. For a crown, allow around 400g of meat per person: 2–3kg serves 4–6, 3–4kg serves 6–8, and 4–5kg serves 8–10.

Cooking Tips for the Perfect Turkey

1. Seasoning

Season your turkey generously, both inside and out. A simple mix of salt, pepper, and fresh herbs can greatly enhance the flavour. Add aromatics like garlic, onion, and lemon to the cavity for added zest.

2. Cooking Time and Temperature

Preheat your oven to 180°C. Cook your turkey for 40 minutes per kilogram plus an extra 20 minutes. Cover with foil for the first two thirds of the cook and remove it for the last third to brown the skin. The bird is done when the thickest part of the thigh reaches 72°C and the juices run clear.

3. Resting

Rest your turkey for at least 45 minutes before carving. A large bird will hold its heat comfortably for well over an hour, so there is no risk of serving it cold. Resting lets the juices redistribute through the meat instead of running out onto the board, and it frees your oven for roast potatoes at exactly the right moment.

4. Leftovers

Don't overlook the delicious possibilities of leftovers. Use any remaining turkey in soups, sandwiches, or even a festive curry.

FAQs About Christmas Turkeys

Q: How do I know which size turkey to order?
A: Go by the serving guide rather than a weight per head, as a whole bird carries a lot of bone. A 5–6kg bird serves 6–8, a 7–8kg bird serves 10–12, and a 9–10kg bird serves 14–16. A turkey crown yields far more meat per kilo, so allow around 400g of meat per person there instead. If you are between sizes, size up.

Q: How long do I cook a Christmas turkey for?
A: Cook at 180°C for 40 minutes per kilogram plus an extra 20 minutes. Cover with foil for the first two thirds and remove it for the last third to brown the skin. The bird is done when the thickest part of the thigh reaches 72°C and the juices run clear. Rest for at least 45 minutes before carving.

Q: Can I order my turkey in advance?
A: Yes! We encourage you to place your order as early as possible to ensure availability. Ordering early is advised, we sell out every year.

Q: What's the difference between free-range and conventional turkey?
A: Free-range turkeys are allowed to roam outdoors, which leads to better flavour and texture. Conventional turkeys are typically raised in confined spaces and grown far faster, producing paler meat with much less intramuscular fat.

Final Thoughts on Cooking Christmas Turkey

At Thomas Joseph Butchery, we are dedicated to providing high-quality Christmas turkeys that are ethically sourced and expertly prepared. Visit our Christmas Turkeys page to explore our offerings and make your holiday preparations easier.