Our Free Range Turkeys are reared by hand here at D’Oyleys from day old, just the same as we have been doing for over 60 years. Housed in open straw barns, from two weeks of age they are free to range in our grass/clover paddocks. We feed them on a high quality mix of cereals and vegetable protein supplemented with home-grown oats. They are dry plucked by hand and hung for about a week to develop flavour and tenderness.
You won’t find a better turkey!
All orders include the giblets for making delicious gravy/stuffing and a handy ‘pop-up’ timer to ensure it is perfectly cooked.
4.5kg serves 5-6 people
5.5kg serves 7-8 people
6.5kg serves 10-11 people
7.5kg serves 12-13 people
8.5kg serves 14-15 people
9.5kg serves 16-17 people
10.5kg serves 18-19 people
11.5kg serves 20+ people
FREE local delivery
Delivery will take place on Tuesday 22nd December. Your order will be delivered by Locally UK in a handy insulated box and ice packs to ensure it stays cool. Please select the **Christmas Delivery** option at Checkout. If your Postcode falls outside the local delivery area, but you would like to have this delivered, please contact us before placing your order.
Collection from our farm shop
If you prefer to collect from the farm, our Christmas farm shop will be open for collections Wednesday 23 December and Christmas Eve Thursday 24 December 2020 from 10am until 2 pm. We’ll provide your order in one of our brilliant D’Oyleys Farm ‘bags for life’. You can be sure of a warm welcome at the farm – as usual, we will be serving Granny’s Homemade Mince Pies and Mulled Wine. You are welcome to come and meet the cows and calves up in the barn – but do bring your wellies!
As soon as you get your bird home, we suggest you remove it from the packaging and store in the fridge. About two hours before cooking remove from the fridge, season with salt and pepper and place breast side down in a roasting tin, covered with tin foil. Place in a pre-heated oven at 190oC/Gas Mark 5 or the Aga roasting oven. For the last 30 minutes remove the foil and place the bird on its back. Remove from the oven when the pop-up timer has popped – you can check it’s done by placing a carving fork in the deepest part of the breast and ensure the juices run clear. Leave to rest for 15-20 minutes before carving.