Available from Saturday 11th December. Approximately 0.9 - 1.1 kg.
If the whole turkey's too much for you, we've prepared some tender, juicy marinated breasts that are par-cooked and almost ready to eat - super easy to prepare.
This is the perfect way to eat Christmas turkey in an Australian summer. The meat is light, juicy and flavoursome and perfect with either seasonal, fresh salads or traditional trimmings.
If you really want to make things easy, order our heat-and-eat stuffing!
We tenderise Freshwater Heritage-breed pasture-raised turkey breasts in the Burraduc buffalo milk whey left over from making the award-winning mozzarella at Burraduc Buffalo farm and dairy. Then we marinate them with Mudgee extra virgin olive oil, fresh bay leaves, thyme and pepper corns and gently sous vide them in a warm water bath so they are par-cooked but retain all the juices.
Easy to prepare!
All you have to do is take the pack out of the fridge and let it come to room temperature. Pop it in a 160-170 degree oven to warm up for about 25 minutes and then under the griller to crisp up the skin. Alternatively, brown and crisp the skin in a pan, then into a bbq or oven to heat through.
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.
Photograph: Alan Benson.