Free Range Herb Fed Bronze Turkey

Regular price: £88.00
Regular price: ~~£88.00~~
Sale price: £88.00

Tax included. Shipping calculated at checkout.

Delivery starts in the first week of December

4-5kg 5-6kg 6-7kg 7-8kg 8-9kg 9-10kg 10-11kg 11-12kg

Yorkshire Origin

Oven-ready Condition

Herbs Feed

Great Taste 2026 Award

Description

This whole bronze turkey from HERB FED in North Yorkshire showcases the very best of traditional, slow-grown poultry.
Raised on expansive pasture and enjoying the same signature herb-enriched diet, with fresh basil, dill, coriander, and other aromatic trimmings, these genuinely free-range birds develop exceptional depth of flavour.
With significantly longer growing times than standard turkeys, they mature naturally, resulting in meat that is noticeably richer, juicier, and more tender.
Whether for a special occasion or a standout roast, HERB FED turkeys offer outstanding quality and a beautifully nuanced taste that sets them apart.

Free Range Whole Bronze Turkey from HERB FED
Raised in North Yorkshire
Turkey pampered in the open air for 19 weeks
Dry plucked by hand and hung for at least 10 days
4–5kg to 11–12kg, good for 5 to 20+ people
Oven ready
Frozen
Delivery starts in the first week of December
Great Taste Award 2026 - ⭐️

Cooking Instructions

Oven-Ready Turkey (7–8 kg) with Sage & Onion Stuffing

(Frozen → defrosted before cooking)

Before you start – Defrosting (important)

A 7–8 kg turkey takes 3–4 days to defrost safely in the fridge.

How to defrost
1. Keep the turkey in its original packaging.
2. Place it on a tray to catch any liquid.
3. Put it on the bottom shelf of the fridge at 0–5°C.
4. Allow 4–5 days to fully defrost.
5. The turkey is ready when:
• There is no ice in the cavity
• The meat feels soft and flexible

Do not defrost at room temperature.

You will need
• 1 turkey (7–8 kg), fully defrosted
• 75–100 g butter, softened
• Salt and black pepper
• Foil
• Large roasting tray

For the stuffing
• 1 large onion, finely chopped
• 2 tbsp butter
• 100 g breadcrumbs
• 2 tsp dried sage
• 1 egg, beaten
• 100 ml chicken stock
• Salt and black pepper

Step-by-step method

1. Preheat the oven

Preheat the oven to 180°C (160°C fan).

2. Prepare the turkey

1. Remove all packaging and giblets.
2. Pat the turkey dry with kitchen paper.
3. Carefully loosen the skin over the breast using your fingers.
4. Spread the softened butter under the skin, directly onto the breast meat.
5. Season the outside of the turkey with salt and pepper.
6. Place the turkey breast-side up in a roasting tray.
7. Cover loosely with foil.

3. Start roasting

1. Place the turkey in the centre of the oven.
2. Roast for 3 to 3½ hours, keeping it covered.

4. Make the stuffing

1. Gently cook the onion in butter until soft.
2. Mix with breadcrumbs, sage, egg, stock, salt, and pepper.
3. Place in an oven dish and cover with foil.

5. Brown the turkey and cook the stuffing

1. Remove the foil from the turkey.
2. Place the stuffing in the oven.
3. Roast for a further 45–60 minutes, until the turkey skin is golden.
4. Uncover the stuffing for the final 15 minutes.

6. Check the turkey is cooked

• Insert a thermometer into the thickest part of the thigh and breast: minimum 75°C.
• Juices should run clear and there should be no pink meat.

7. Rest and serve

1. Remove the turkey from the oven.
2. Cover loosely with foil and rest for 30–45 minutes.
3. Carve and serve with the sage & onion stuffing.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a tray. Allow 3–4 days (72–96 hours). The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.

FAQs

How many people will it feed?

Herb Fed’s own guide, with a little left over for Boxing Day:

4–5kg: 5 to 7
6–7kg: 10 to 12
7–8kg: 12 to 14
8–9kg: 14 to 16
9–10kg: 16 to 18
10–11kg: 18 to 20
11–12kg: 20 or more.

How is it reared?

The poults arrive at Shires Farm, near Easingwold in North Yorkshire, in July. After four weeks they move outdoors. By eight weeks they range across 25 acres. Fresh herbs arrive twice a week from a neighbouring farm and are set out in racks in the field. The herbs include thyme, mint, tarragon, fennel, marjoram, parsley, coriander and chives. The birds are ready in November, after around 19 weeks.

Why does it taste different?

Bronze is a traditional, slow-growing breed. Each bird is dry plucked by hand, then hung for at least 10 days before it is prepared. Hanging deepens the flavour and tenderises the meat. The herbs add depth without making the meat taste of herbs.

How long does it take to defrost?

In the fridge only, in its packaging, on a tray on the bottom shelf. Allow about a day for every 2kg: 2 to 3 days for 4–5kg, 4 to 5 days for 7–8kg, and up to 6 days for the largest birds. It is ready when there is no ice in the cavity and the legs move freely. Never defrost at room temperature.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Herb Fed - Yorkshire Bred

North Yorkshire is one of England's great farming counties. Wide open skies, patchwork fields, and a long tradition of rearing food properly. It's here that Herb Fed has quietly built one of the finest poultry farms in Britain. The landscape does what good land always does: it lets time and space do the work.