PLEASE NOTE: For Xmas Season 2023 the local Turkeys are still an issue. This is a problem for the market and for small groups as the only turkeys available are 7Kg and above. My Butcher has agreed to cut the 8kg in half to make it 4kg. However, this does change presentation quite a bit. If you really want a smaller bird this how we're doing them this season until I can locate a trusted supplier of small to medium birds. If you'd like the full bird...7-8Kgs please order the 8kg Bird.

How we prep and cook the Turkeys:

The process of producing a juicy, tender bird is long and arduous. We usually need a day or two to thaw the bird. We then dry-brine them over one or two days with a sugar-salt spice rub mix, butter them up and slow-roast them in a covered tin so they remain tender, tasty and juicy. We don't believe in dry birds over here. We then make a gravy for you with the necks and giblet. If this is the star of your table we want it tasty, juicy and shining to tantalize your tastebuds.

Please note: we do not cook stuffing with our turkeys. We sell those separately as side dishes, have a look at the holiday menu.