Description
PLEASE NOTE: Good news! For Xmas Season 2025 the local Turkeys are back!!. This is great news! As we can now access smaller birds between 4kg-5kg. The bad news is they’re back at a higher price than before @1500/kg!!
How we prep and cook the Turkeys:
The process of producing a juicy, tender bird is long and arduous. We usually need a day or two to thaw the bird. We then wet brine them for one day and dry-brine them over one or two days with a sugar-salt spice rub mix, 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.
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