Want to make sure your Christmas turkey is top notch? We asked Tony Hindhaugh, co-founder of Parson's Nose Butchers, for his expert advice on selecting the best bird
When should we think about ordering a Christmas turkey?
“Bird flu sadly rang the death knell for several turkey farmers last year. This, together with the inflationary pressures over the last 12 months, means there will be fewer fresh, premium free-range birds available this year. Of course, supermarkets stockpile and freeze birds all year, so they will have supply, but the quality will never be as good. So, I would absolutely recommend that, if you want the best free-range turkey, put your name on one as soon as possible, because supply will run out.”
What are the main differences between Black, Bronze and White turkeys?
“White turkeys are typically bred in a barn. The characteristics are that they generally have much bigger and wider breasts and short stocky legs. The flavour is pretty subtle and could be described as bland. The texture of the white tends to be a lot softer than the Bronze or the Black.
Bronze turkey is closely related to the wild turkeys in native America. Originally bred out of the Black, the flavour is subtly gamey to the taste. They are considered the best turkey. The texture is firmer than the White.
The Norfolk Black is slower growing and is one of the oldest turkey breeds. The breasts are smaller than the White and Bronze and tend to be a lot more gamey to taste. The texture is often the firmest out of the turkey options.”
How does a turkey crown compare to the whole bird?
“A crown is a turkey with the legs removed, that’s it. The price you pay is for the turkey with its legs. Therefore, you are paying for something that you are not getting. I just don’t understand it. To me, the only advantage is that you d
