The KellyBronze turkey was introduced into the UK in the 1980s and it was not long until it was discovered by some of the nation's leading chef writers. The KellyBronze has since then won numerous food awards from the BBC Good Food Award to numerous British Turkey Federation Awards.

KellyBronze turkeys cook very quickly as the turkeys are very mature when killed out and, more importantly, the meat is made very tender because of the hanging process. As a result they issue cooking instructions with each turkey, and also a meat thermometer to ensure your turkey is cooked to perfection.

The secret of their success is the way they breed and raise the turkeys. They adopt traditional farming methods, enabling KellyBronze turkeys to roam freely in pastures. At night the turkeys have the shelter of open sided barns, with deep straw and plenty of fresh air.

All KellyBronze turkeys are slow growing strains grown to maturity over several months. Their feed is based on locally grown cereals and vegetable protein. KellyBronze turkeys are bred without additives, drugs or growth promoters and, of course, they are GM free.

Their processing methods, too, are traditional. The birds are hand plucked and then hung in a chilled environment for 14 days to develop an even fuller flavour.

All their facilities are independently inspected to ensure compliance with the food hygiene regulations.

KellyBronze turkeys are individually wrapped and boxed to ensure their quality is protected.