Heritage-breed, pasture-raised Freshwater turkeys


Slow-growing, mixed heritage-breed turkeys bred to thrive outside on pasture.

Frozen only - available from Wednesday 27 November. Please select the 'thawed' option if you'd like us to gently thaw your bird over several days in our cool room so it's ready for you to cook.

Add a Can't Stop Stuffing stuffing kit to complete your feast.    

    Which turkeys are available when:

    Freshwater heritage-breed, pastured turkeys  Frozen Available from 27 November
    Blackbutt Organics pastured, Broad Breasted White turkeys Frozen Available from 6 December
    Almond Grove pastured, Humane Choice Free Range Broad Breasted White turkeys Fresh Available from 20 December

    Please note: When seasonal turkeys are raised outside on pasture, their growing rates vary depending on genetics and weather. But, these days, most of us choose smaller turkeys for our Christmas feast, so the grower may decide to process and freeze the turkeys in advance rather than letting them grow too big to sell. This explains why we're offering frozen turkeys alongside the fresh ones.

    Allow app 500 gm raw turkey per person when you're working out what size whole bird you'll need. Please get in touch if you're after a bird that's bigger than 8.0 kg and we'll order it for you. 

    Cooking suggestion

    This is how we roast our turkey with our Can't Stop Stuffing kit

    About Freshwater Heritage Turkeys

    Jason and Claire Longbottom breed and pasture-raise their turkeys in the Clare Valley, South Australia. Aside from the fact that growing heritage-breed turkeys is rare in Australia, the Longbottoms are also unusual in that they breed as well as grow out their turkeys. Most table birds are dispatched from large, commercial breeders as day-old chicks that are grown out by farmers. There are only a handful of small farmers who are both breeding and growing commercial volumes of table poultry in Australia.

    Animals raised free to roam outside on pasture grow more slowly than those that are contained in a shed or a feed lot and heritage-breed turkeys are naturally slower-growing than the more common commercial breeds that are selected for size and speed to market. The more gentle rate of growth and the benefits of a more active life and a more complex diet that includes plenty of grass and insects results in a well portioned bird with finely-textured, flavoursome meat and a higher fat content.   

    Freshwater heritage breeds include Bourbon Red, Slate, Blue / Blue Palm, Painted, Royal Palm, Blue paint, Crimson Dawn, Black Wing Narragansett, Cinnamon, Oregon Grey, Sweet Grass, White and Black.

    Cooked turkey photographs: Alan Benson. Styling: Michele Cranston 

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