Sixty years of rearing turkeys, and of answering the same questions on the phone every December. Here are the answers, written down.
Order the right size, choose the right cut, and plan delivery or collection with confidence.
9 November 2026
Resting time, warmth and the platter.
7 November 2026
Stuffing, cranberry and the rest of the table.
4 November 2026
Counties, fees and provisional dates.
1 November 2026
November collection days and the Thanksgiving range.
31 October 2026
Hours, coffee shop and Christmas ordering.
27 October 2026
Sandwiches, pie, stock and safe storage.
21 October 2026
Sizes, glaze options and one shared order.
14 October 2026
Breast and leg meat in one easy joint.
7 October 2026
Rest, tools and a calm carving order.
30 September 2026
Oven space, carving and leftovers.
24 September 2026
Woodland rearing and the Bronze flavour.
19 September 2026
Cut, breed, size and how fulfilment works.
12 September 2026
Timing, allocation and why popular sizes go first.
5 September 2026
Breed, flavour and which cut suits your oven.
Timings per kilo, the temperature that actually matters, and how to keep the breast moist.
A full timing table by weight, plus defrosting times and the stuffing rule most people get wrong.
Our serving guide by cut, weight and number of guests, with a table.
The days after Christmas are the reason to buy a bird bigger than you strictly need.
The classic St Stephen’s Day turkey and ham pie. A proper way to use up Christmas leftovers, with a creamy leek sauce and all butter pastry.
Do not bin the carcass. A simple turkey stock recipe, and the broth to make with it, from the turkey specialists in Co. Meath.
