Description

Why Choose Our Locally Reared Scottish KellyBronze Turkeys?
When you order your Christmas centerpiece from our shop, you are supporting local Scottish farming and investing in the “Rolls-Royce” of poultry. Our birds are sourced directly from the official KellyBronze farm right here near Ayrshire.
There is a massive difference between a mass-produced supermarket bird and a traditional Scottish KellyBronze. Here is why they are the best:
🌲 Truly Free Range in the Scottish Countryside
Supermarket “free-range” birds often live in crowded sheds. Our Ayrshire-reared KellyBronze turkeys live out in the fresh air. They spend their days roaming free in pastures and woodlands, foraging naturally, and growing strong.
🌾 Natural Feed & Slow Maturity
    • No Quick Fixes: Supermarket turkeys are bred fast—forced to full weight in just 10 to 12 weeks.
    • Full Maturity: Our Scottish birds grow naturally for a full 6 to 7 months.
    • Wholesome Diet: Fed on a natural corn diet alongside what they forage on the farm. This slow growth creates dense, beautifully marbled meat and a natural layer of fat that locks in flavor. [, 2]

🔪 The Traditional Dry-Pluck Difference
Supermarket turkeys are dunked in scalding water, which washes away flavor and injects water weight. Our KellyBronze turkeys are dry-plucked by hand and dry-aged like fine game for 14 days. This traditional process intensifies the flavor and makes the meat exceptionally tender. []

WHOLE TURKEYS!

Weight Approximate Roasting Time
KBXS (Extra Small) 1 hour
3 kg 1.5 hours
4 kg 1.75 hours
5 kg 2 hours
6 kg 2.25 hours
7 – 8 kg 2.75 hours
9 – 11 kg 3 hours

🥩 Breast Roasts & Stuffed Breasts
(Based on cooking in a standard oven)

Weight Approximate Roasting Time
1 kg 0.75 hour (45 mins)
1.5 kg 1 hour
2 kg 1.25 hours (1 hr 15 mins)
🧠 Foolproof Cooking Instructions (Please Read!)
Do not follow standard supermarket cooking charts! KellyBronze meat cooks in roughly half the time of ordinary turkeys. 
    1. Bring to Room Temp: Take the meat out of your fridge early in the morning. Let it sit on the counter for 2 hours before it goes into the oven. 
    2. Oven Settings: Preheat your oven to 180°C (160°C fan / Gas Mark 4). 
    3. No Tin Foil: Do NOT wrap the bird in foil and do NOT stuff the main cavity. This cooks the meat via steam instead of roasting it. 
    4. Whole Birds Only: Place in the roasting pan breast-side down with 500ml of water. Turn it breast-side up halfway through the cooking time to crisp the skin. (Skip this step for rolled breasts—cook them skin-side up the whole time). 
    5. Trust the Thermometer: Every order comes with a free meat thermometer. Insert it into the thickest part of the meat. Take the turkey out of the oven the exact second it hits 60°C. 
    6. The Most Important Step: Let the meat rest uncovered for 30 to 45 minutes before carving. It will not go cold; the juices will absorb back into the meat, and the internal temperature will safely rise to 65°C on its own. 

⚠️ Important Ordering Notice: All KellyBronze bookings are custom, perishable orders placed directly with our Ayrshire supplier on your behalf. All deposits and full payments are strictly non-refundable. Secure your local Scottish Christmas