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We have been using the same supplier for the past 25 years, and they haven’t let us down yet. The turkeys always have a good cover of fat which is important for the roasting process. The size of the bird and the thickness of the breast meat can dry out when roasting so the fat cover will help baste the bird and keep the breasts moist and succulent.

We’ve been rearing bronze & white turkeys at Holmansbridge for the past three generations. Our turkeys are reared in heated enclosures and when they are old enough, we move them either to open-sided pole barns with deep straw beds or they become free range in one of the farm’s fields.
This has been our families preferred method for over 80 years.

The turkeys grow slowly and naturally and are fed on a balanced cereal diet rich in oats that contains no growth promoting additives. Our processing methods are also traditional. The birds are hand plucked and then hung to develop a richer, fuller flavour.