I feel that the real mark of quality with a Barra Bronze is the delightfully rich gravy that they produce. It really enriches the eating experience. It complements the beautiful succulent meat perfectly. It really is a mouthful of richness and a flavour that is totally unique. It gives you that ‘something’ that is extra special on the Christmas table.
You cannot buy this kind of flavour at the supermarket. This is because we rear our birds in a completely different way. We have created a unique environment for our turkeys where they can instinctively forage for instincts and graze on brassicas, apples pears and ryegrass. This varied protein source ensures a richer flavour with distinct nuances. Our turkeys are hand plucked in order to retain the outer layer of skin which holds in the flavour and juices. We then game hang our turkeys to enrich the flavour and tenderise the meat. You can appreciate all of this when you taste it.
Anyway, you will not believe how simple our gravy is to make!
After roasting your bird:
- Simply skim off the excess fat from the top of the stock.
- 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 Barra Bronze.
The flavour is rich, sweet and delicate and it is the easiest thing to do on Xmas day.
Christmas is a day to relax and I feel that we have done the work in the way that we rear and process our birds so that you do not have to. It really is the most simple thing to cook on Christmas day.
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