Description

PLEASE NOTE: For Xmas Season 2024 the local Turkeys are still an issue. This is a problem for the market and for small groups as the only turkeys available are 6Kg and above. My Butcher has agreed to cut the 8kg in half to make it 4kg. However, this does change presentation quite a bit. If you really want a smaller bird this is how we’re doing them this season until I can locate a trusted supplier of small to medium birds. If you’d like the full bird we’re offering 2 sizes. A 6kg and and an 8kg.

How we prep and cook the Turkeys:

The process of producing a juicy, tender bird is long and arduous. It takes 3 days from Butcher to plate.  We usually need a day or two to thaw the bird. We then dry-brine them over one or two days with a sugar-salt spice rub mix.  The longer the brine the more tender and juicy the bird. Another reason we can’t do them last minute.  On the final day we butter them up and slow-roast them in a covered tin so they remain tender, tasty and juicy. We don’t believe in dry birds over here. We then make a gravy for you with the necks and giblet. If this is the star of your table we want it tasty, juicy and shining to tantalize your tastebuds.

Please note: we do not cook stuffing within our turkeys. We sell those separately as side dishes, have a look at the holiday menu.