TALKING TURKEYS

Turkey and other Christmas orders are being taken from the 1st November and you we see below a guide for ordering your turkeys in kilos and pounds, the rough amount each size will cook and an estimated cooking time. All times are dependent on your ovens are a guide only.

When ordering turkeys and other birds we will strive to get as close the your desired weight, but what you have to remeber is, all our birds are free range and are free to roome and forage, therefore you will very rarely get the exact weight.

The turkeys arrive in the shop Christmas week and are stored at extremely cold temperature, so we suggest you collect either the day before Christmas Eve or Christmas Eve, where we will be open from 5.30 am !!!!!!!!!!!!!!! (Check out our Christmas opening times)Spare us all a thought please if you have to queue as we will endevour you serve you as quickly as possible. Look out for the mince pies and mulled wine whilst you wait.

If you ordered from us last year, you will be happy to know we have you on record and know exactly what size and what type of bird you ordered.

Bronze or White, What’s the difference? Chris Frederick from S J Frederick and sons the company who supply A & C meats with our turkeys and Label Anglais Chickens kindly gave us the following information.

Turkeys are native to the Americas and were domesticated by the Aztecs in Mexico. They were taken to Spain in 1500, and introduced from there to England in 1524. The Black turkey, which eventually became known as Norfolk Black was believed to be the first variety of turkey in Britain.

From there other breeds of turkey developed broadly on the basis of plumage colour; Bronze, Bourbon Red, Blue and Buff being a few notable examples.

That is until the 50’s and 60’s and the invention of the International Food businesses, who took the view that it was far easier to pluck and clean a turkey which has white feathers, no untidy looking black stubs, instead translucent stubs which could not be seen.

Check out the S J Frederick website for more information

Turkey weight conversion guide, amount of servings and suggested cooking time
Allow 500g of meat on the bone per person, this will give you enough for a meal with some left over’s………….dependant on appetite!
WE HAVE A GUIDE ORDERING SIZES IN STORE PLEASE ASK IF YOOU ARE IN DOUBT

Carl and his team would like to take this opportunity to thank all our loyal and new customers who have stayed with us this year. We appreciate that we are a walk away from the high street and it is so easy to be tempted by super market “Super deals” but we know our customers value the quality of our meat and indeed the service that comes with it and we hope that you enjoy both.
Read more →

We will now be cooking pork belly, gammon joints and small chickens to order only in our oven Saturdays only. The aroma of the cooked meat as you come through the shop door will entice you to take home a succulent chicken, a juicy pork belly or a sweet roasted gammon joint, all ready for you sit down and tuck in to without the trouble of turning on your oven!