The centrepiece of a true gourmet Christmas is a Bronze Organic Turkey. At The Organic Butchery, each bird is reared slowly and carefully at Frenchbeer Farm in Devon, where traditional farming methods, organic feed, and the highest welfare standards ensure turkeys of exceptional quality. Raised with care, allowed to roam freely in open pastures, and nurtured with respect, these turkeys develop a depth of flavour and succulence that is unmatched by conventional birds.

Our Bronze Turkeys range in size from 3.5–4.5kg to 8.5–9.5kg, making them suitable for both intimate festive suppers and grand Christmas banquets. Every bird is prepared with skill and attention to detail, guaranteeing freshness, provenance, and premium taste.

This recipe showcases how to honour such a fine product – simple, refined flavours that allow the turkey itself to shine, with optional organic sausage meat stuffings and handcrafted glazes for an extra festive flourish.

Ingredients

• 1 Organic Bronze Turkey (3.5–4.5kg serves 6–8, 8.5–9.5kg serves up to 14+)

• 2 onions, halved

• 1 carrot, roughly chopped

• 2 sticks celery, roughly chopped

• 1 bulb garlic, halved

• Sprigs of fresh rosemary and thyme

• 100g organic butter, softened

• Sea salt & freshly cracked black pepper

Optional stuffing (crafted with our organic sausage meat):

• Apricot – a delicate sweetness, perfectly balanced with the richness of turkey

• Sage & Onion – the traditional choice, deeply savoury and aromatic

• Cranberry & Orange – bright, festive, and gently tart

Optional glaze (artisanal, brushed during the final 30 minutes):

• Brown Sugar – rich and caramelised with a golden finish

• Spiced Apple – warming, aromatic, and distinctly seasonal

• Orange – vibrant, zesty, and elegant

Method

1. Bring to room temperature
   Remove your turkey from the fridge one hour before roasting. Allowing the bird to relax before cooking ensures even heat distribution and maintains its natural tenderness. Preheat the oven to 190°C (170°C fan) / Gas 5.

2. Season with craftsmanship
   Place the chopped vegetables, garlic, and herbs in the base of a heavy roasting tray to form a natural trivet. If you are using stuffing, gently pack the neck cavity, taking care not to compress it too tightly. Generously season the turkey inside and out with sea salt and cracked black pepper. Massage softened butter into the skin to help it crisp and lock in the juices.

3. Roast with precision
   Place the turkey breast-side up over the vegetable base. Roast uncovered for 20 minutes per kg plus 70 minutes. For example:

   • A 4kg turkey: approx. 2 hours 50 minutes

   • A 6.5kg turkey: approx. 3 hours 40 minutes

   • A 9kg turkey: approx. 4 hours 50 minutes

   Cover loosely with foil if the skin darkens too quickly, ensuring it remains crisp without burning.

4. Glaze for finesse
   For an opulent finish, brush with your chosen glaze in the final 30 minutes of cooking, creating a glossy, aromatic crust.

5. Ensure perfection
   The thickest part of the thigh should register 75°C on a thermometer. Clear running juices are another sign of doneness.

6. Rest & reward
   Once roasted, cover the turkey loosely with foil and allow it to rest for 30–40 minutes. This essential step allows the juices to settle, rewarding you with moist, tender slices.

Serving Suggestions

• Present your Organic Bronze Turkey with classic accompaniments: roast potatoes, winter vegetables, and a rich gravy made from the pan juices.

• Enhance the flavour profile with one of our artisan stuffings or glazes, each designed to complement the naturally rich taste of the turkey.

• Leftovers are elevated when crafted into luxurious sandwiches with cranberry relish, or folded into comforting pies and risottos.

Why Choose The Organic Butchery Bronze Turkey?

Every turkey from Frenchbeer Farm is the result of patient rearing, impeccable welfare, and true craftsmanship. Unlike intensively farmed birds, these turkeys grow at a natural pace, developing stronger muscle and fuller flavour. From field to fork, each stage is guided by respect for the animal and the land, delivering a turkey that embodies luxury, provenance, and festive excellence.