A Kelly turkey from Otter Valley Poultry in Devon. Slow-growing and free-range, reared for a full 24 weeks on Devon farms using traditional methods, foraging across pasture. The Kelly breed builds its frame first and its muscle second, which gives the meat plenty of intramuscular fat to keep it moist as it cooks. Each bird is dry-plucked and hand-finished with no water contact, for a clean, dry skin that crisps beautifully, then hung for 7–10 days to deepen the flavour and texture. These birds need less time in the oven than you might expect, so don't give them a long, hot roast: follow Paul Kelly's cooking guide for times and temperatures. Choose your size: 4–5kg (serves 6–8), 5–6kg (serves 8–10), 6–7kg (serves 10–12), 7–8kg (serves 12–14), 8–9kg (serves 14–16). Fixed price for each weight band. Collect from Brockley Stores.