Each turkey is trussed, wrapped in greaseproof paper and comes with a sprig of herbs, cooking instructions and a pop-up thermometer. Each box is double insulated and contains a cooling pack to ensure your Premium Barra Bronze Turkey remains fresh for the big day!
Farmgate collection times: 23rd December 7.30am–5.30pm & 24th December 7.30am–1.30pm.
Home delivery option: Delivered fresh to your door on 21st December.
Total weight includes giblets.
Andrew Lawson –
The Barra Bronze turkey was greatly enjoyed on Xmas day and brought back memories of what turkey used to taste like! As an all-round hit I’d recommend it to others as well
Michelle Robertson –
Our turkey was fantastic! Even my mother in law said it was the best turkey she’s ever had, and that’s with 70 years eating experience! Will definitely be returning to you next time we host Christmas.
Anne Wyness –
Good to know how passionate you are about your farming practises. The turkey that we had was expertly trussed and garnished, beautifully packaged with helpful cooking instructions emphasizing food safety and it was moist and delicious tasting. Our family thoroughly enjoyed it and will order again.
Colin Ferrier –
Your bird was delicious Craig. As a professionally trained chef, I can say that the quality of your produce will be extremely hard to beat. You will have our repeat business this year
James Chavez-Munoz (verified owner) –
We tried one of these beauties last year. We’ve previously tried Coppas, M&S, Waitrose and others but this is the most delicious turkey we’ve ever had. It really made Christmas lunch exceptional.
Stephen Buchan –
We followed your instructions and the bird cooked perfectly. It had a lovely depth of flavour, everyone enjoyed it. It fed 20 on the day and we had enough left over for a dinner the next day. This is our second year using your birds and we would definitely be back.
Rebecca Richmond –
Our turkey was utterly gorgeous!!! Best we have ever had!!
Kirstin Gunn –
Everyone round the table was in agreement that it was the best turkey we have ever had. Not only was it juicy (we cooked it as per the cooking instructions) and carved beautifully, it tasted like turkey! The time, effort and care you put into raising these turkeys clearly shows in the final product, and we are just disappointed we can only get them for Christmas.
Iona Ellington –
We really enjoyed our turkey from you. It was my first Christmas hosting and cooking myself, it was such a relief to have such a high quality bird that really needed no attention. – even the gravy was dead easy – the juices were super flavourful. Best gravy I have ever made/had!! – the skin was also like no other, Only can compare to the best duck skin I have ever had with the perfect layer of crispness and fatty underneath. My family who had pretty much turned their back on turkeys in favour of hams, lamb legs and beef now want one of yours for easter and thanksgiving and xmas!!
Carol Marr –
We were delighted again with our 9.2kg turkey, absolutely delicious. The info sheet you provide is spot on and will be booking again next year, cheers.
Alison King –
Have been meaning to send you an email since Christmas just to say that our turkey was the best. We followed the instructions, we let it rest for over an hour and everyone thought it was the tastiest turkey they’d had. Please put us down for another one for this year!
Cyrenians –
Aberdeen Cyrenians would like to take this opportunity to thank Barra Bronzes for their very generous donation of free-range turkeys. David from Sodexo did them justice in the oven and we had fantastic feedback from our volunteers at their Thank You Christmas dinner.
Louise Nind.
Gadies Restaurant –
We just wanted to thank you for your turkeys this year, several of our staff had them for their Christmas lunches and they were undoubtedly the best Christmas turkey any of us had had yet!
Formartines Restaurant –
Barra Bronzes are simply the best you will ever have.
John Cooper, Head Chef and Partner.
Meldrum House Hotel –
As always the turkey was full of flavour and beautifully presented.
Walter, Head Chef.