Kelly Bronze turkeys are

• Raised for over six months—twice as long as commercial factory turkeys.
• Dry hand-plucked without hot water and dry-aged like fine beef, which requires intensive labour.
• Free-range, given expansive roaming space and a natural diet, resulting in natural intramuscular fat

Turkey Tips!

Thaw: Thaw in the refrigerator until fully thawed. Approximately 13 hours per KG. Once thawed, do not refreeze.

Conventional Oven: Preheat oven to 180C (360F). Stuff turkey if desired. Cover the ends of the legs and wings with foil. Place breast-side up on a rack in a roasting dish with 2 cups of water in the dish. Cook approximately 40-45 mins per KG. If using stuffing, add 7mins to cooking time per 1/2 cup of stuffing used.

Fan-forced oven: Preheat oven to 160C (320). Stuff turkey if desired. Cover the ends of the legs and wings with foil. Place breast side up on rack in roasting dish with 2 cups of water in the dish. Cook approximately 40-45 mins per KG. If using stuffing, add 7mins to cooking time per 1/2 cup of stuffing used.

Kettle BBQ: Use normal indirect fire. Stuff if desired. Cook for approximately 50 mins per KG