Nunton Bronze Turkey


Our Norfolk Bronze free-range Turkey is the delicious centrepiece to your Christmas meal


The free range Bronze has a sweet, delicious flavour, producing generous quantities of white and dark meat that stays moist and succulent


This is a true taste of old-fashioned Christmas. Plenty of delicious flavour that tastes wonderful hot or cold. This is one Christmas Turkey you won’t mind having leftovers from!

About our Turkeys

All our turkeys are the Best Free Range Bronze and slowly grown to full maturity. They have access to grassy fields and secure, spacious housing. Here they have fresh water and nutritious feed FREE from growth promoters and antibiotics. This enables our birds to lead a natural, happy lifestyle. The birds are reared locally at Rhyall near Stamford on a quant family run farm, by couples Merv and Madeline and Phillip and Lorraine. The birds remain on site from day old to finish so they are never stressfully transported, which also keeps down our carbon footprint. To process our Farm Fresh Turkeys we firstly pluck them by hand and then hang them in a temperature-controlled environment for ten days. This emphasises the delicious flavour and maximises succulence and great texture.

At Nunton Farm we guarantee our birds reach our customers in perfect condition by conducting stringent quality control checks throught the entire process. Our turkeys are wrapped in greaseproof paper, dressed with a sprig of rosemary and presented in a carryhome box for you to remove and pop straight in the oven.


  • Last orders will be taken on 16th of December
  • Collections will be from the Christmas tree barn on the 23 between 10am and 12.30pm
  • A reminder will be sent via sms if a mobile number was given at time of ordering

Cooking tips


Remove the turkey from the fridge and allow it to stand for 1 hour before cooking.


Place the turkey breast down on the roasting tin and season it with salt and pepper. Most of the marbled fat is on the back of the turkey which will percolate through the breast allowing the turkey to cook in its own juices


We recommend that you cook your stuffing separately as this can affect cooking times.


Place a large onion in the cavity of the turkey to enrich the flavour.


We recommend that you do not wrap your turkey in tin foil as this will steam the outer skin. We dry pluck our turkeys to ensure you can enjoy a beautifully crisp golden skin. *Preheat the oven to 180 oC (gas mark 4) before putting the turkey in the oven.(if you have a fan assisted oven and cannot turn the fan off, reduce the temperature to 160 oC.


Insert your pop-up cooking thermometer at a point approximately 3cm to the right or left of the front tip of the breastbone. The pop-up thermometer should not touch any bone.


These guidelines for cooking times are without stuffing and no tin foil.

1. Turn the turkey over approximately 40 minutes before the end of cooking time in order to ensure that the breast is golden. Season the breast of the turkey with salt and pepper and return it to the oven.

2. The turkey will be ready when the pop-up cooking thermometer pops up. You can also test whether it is ready by inserting a skewer into the deepest part of the thigh to see whether the juices run clear.

3. Your turkey should be seeping with delicious rich juices!

*Allow the meat to rest for 30 minutes before serving.

Rich Gravy

The gravy produced from a Bronze turkey has a delicate rich flavour and should not require the addition of gravy granules. All you need to do is simply skim off the excess fat from the top of the stock. Then scrape off all of the rich residue from the bottom of the roasting tin and mix it in with the gravy. If desired, you can add flour to thicken the gravy. Reheat the gravy and then serve with your Bronze.

4 kg 1hr 55 mins
5 kg 2hr 10 mins
6 kg 2hr 25 mins
7 kg 2hr 40 mins
8 kg 2hr 55 mins
9 kg 3hr 10 mins