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Our family have been making Christmas’s extra special for over 50 years, traditionally rearing succulent turkeys. Our turkeys are grown naturally and slowly here at the family farm to reach full maturity and fed on a specially mixed diet, giving them a superior, succulent flavour. Our turkeys are hand-plucked, and dry hung for ten days to develop flavour.
Every year we enjoy a Mainsgill turkey with our family after we check round the farm on Christmas morning. We roast our turkey breast-side down. This allows all the juices to stay in the white meat during cooking.
Then finish that dinner off with our delicious cakes.