Bookmark turkey eggs for incubation is carried out in the heated regulated incubator.


Turkey - a bird with the most tender, juicy, tasty and popular meat.


Our breeds bred specifically for the individual farm, poultry farms, peasant farms.



Mom's Turkey Stuffing

1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) 
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)


1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10.

 Creamy Turkey With Artichokes

5 tablespoons butter
1/3 cup all-purpose flour
4 to 6 green onions, thinly sliced, about 1/3 cup
8 ounces sliced mushrooms
1 cup chicken broth
1 1/2 cups milk
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
freshly ground black pepper
3 cups diced leftover turkey
1 can (about 15 ounces) artichokes, drained and coarsely chopped
6 to 8 frozen puff pastry shells, baked, or split baked biscuits


 In a medium saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Add chicken broth, stirring until thickened. Add the milk, stirring to blend. Add seasonings, turkey, and artichokes. Continue cooking until thick and bubbly. Taste and add more salt and pepper, as needed. Serve over hot baked puff pastry shells, split fresh baked biscuits, or toast.

 Rosemary Roasted Turkey

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey




Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.

Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

 British turkey tortillas

250g British turkey breast strips
1 red onion
1 red pepper
1 Tbsp oil
1½ teaspoons of fajita grill and sizzle seasoning
4 flour tortillas (ready made)

Serve with sour cream, tomato salsa, grated cheese and guacamole

Fry the red onion and the pepper in the oil for three minutes, add the turkey strips and the spice and stir fry for about 5 minutes until the turkey is cooked through.

Warm the tortillas and spread with the sour cream, salsa, cheese and guacamole and then spoon in the turkey mixture.

Roll up and enjoy!


Bacon Topped British turkey

1 x 800g / 1lb 12oz British turkey breast roll joint
4-5 tbsp redcurrant jelly
1 tbsp oil
1 small onion, peeled and finely chopped
2-3 garlic cloves, peeled and crushed
50g / 2oz button mushrooms, wiped and sliced
salt and freshly ground black pepper
2 tbsp freshly chopped parsley
225g / 8oz streaky bacon
Flat leaf parsley and fresh redcurrants to garnish

 Preheat the oven to 190ºC/375ºF/ Gas Mark 5, 10 minutes before roasting. Weight the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Wipe the turkey joint and reserve. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.

Heat the oil in a pan and gently sauté the onion and garlic for 3 minutes. Add the mushrooms and continue to cook for further 2 minutes. Add seasoning to taste and the chopped parsley and arrange on top of the turkey.

Arrange the streaky bacon across the mushroom topping so that the mushrooms are completely encased. Place in a roasting tin and cook in the oven for the calculated cooking time. Remove from the oven and leave to rest for 10-15 minutes.

When ready to serve, warm the remaining redcurrant jelly and pour over the joint, garnish and serve with freshly cooked vegetables and a gravy of your choice.

 Bang-Bang Turkey

1½ cucumbers, seeded and sliced into matchsticks.
 30g moong bean noodles
2 tsp toasted sesame oil
juice 1 lemon
sprinkle soy sauce
300g shredded cooked British turkey
3 spring onions, shredded
1 tbsp toasted sesame seeds

 Sesame Dressing:

Large pinch Szechwan peppercorns, toasted and ground
3 garlic cloves
2cm ginger, in matchsticks.
4 shakes Tabasco
3 tbsp tahini (sesame paste)
2 tbsp sesame oil
1 tbsp Shaoxing rice wine (or dry sherry)
1 tbsp balsamic vinegar
1 tbsp golden caster sugar
3 tbsp turkey stock

 Salt the cucumbers in a teaspoon of salt for 30 minutes, rinse and drain. This firms the cucumbers and intensifies their flavour. The salt is washed away so don’t worry about the sodium content.

Soak the moong bean noodles in hot water for 10 minutes, drain and snip with kitchen scissors into 8cm lengths. Blanch in boiling salted for 3 minutes and refresh. Toss in sesame oil and lemon juice, add the sprinkle of soy and reserve briefly.

Blitz the sauce ingredients together until smooth and reserve.

To serve, place the dressed noodles on a platter. Toss the shredded turkey and cucumber together and pile on to the noodles. Pour over the dressing and scatter over the shredded spring onions and sesame seeds.

 Aubergine And Turkey Rolls


2 aubergines, long and large, trimmed and sliced thinly lengthways
4tbsp olive oil
450g/1lb British Turkey mince
1 red onion, peeled and finely chopped
4tbsp fresh breadcrumbs
2tsp ground coriander
1tsp ground cumin
Salt and pepper
2tbsp olive oil
1 red onion, chopped
1tsp paprika
2 x 400g/14oz cans chopped tomatoes
2tbsp tomato puree

 Preheat the oven to 200°C/400°F/Gas 6. Brush two baking sheets with a little of the olive oil and spread out the aubergine slices on them. Brush the slices with the rest of the oil and bake for 10-15 minutes or until softened and golden.

For the filling, mix the turkey mince in a bowl and mix in the onion, breadcrumbs, coriander, cumin and seasoning.

For the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Sprinkle in the paprika, cook for 1 minute, add the tomatoes and puree and simmer for 10 minutes.

Spoon a thin layer of the tomato sauce over the base of a large shallow ovenproof dish or roasting tin. Take one aubergine slice, spoon a little filling at one end and roll up. Place in the dish with the end of the aubergine slice tucked underneath.

Repeat with the remaining aubergine slices and filling, placing the rolls close together so they do not unroll.

Spoon over the remaining sauce, lower the oven temperature to 180°C/350°F/Gas 4 and cover the dish with foil. Bake for 30 minutes and serve hot with vegetables.

British Turkey Crown With Parsley And Garlic Butter

4.5kg/10lb British oven ready turkey crown, thoroughly thawed if frozen
1 onion, peeled and cut into wedges
Small bunch fresh parsley
6 whole garlic bulbs
75g/3oz softened butter
2 large garlic cloves, peeled and crushed
2 tbsp freshly chopped parsley
4-6 whole garlic bulbs
Flat leaf parsley and lemon wedges to garnish
Creamy mashed potatoes, roasted halved flat leaf parsley and freshly cooked vegetables

Preheat the oven to 190ºC/375ºF/Gas Mark 5, 10 minutes before cooking. Lightly rinse the British turkey crown and pat dry.

Cream the butter until really soft then add the crushed garlic and parsley. Beat well until thoroughly blended.

Using your fingers, carefully lift the skin away from the flesh of the turkey crown, easing the skin by gently placing your forefinger at one side of the neck and pushing upwards. Do a little at a time on each side until the skin is free. Once free, gently smear the flavoured butter over the flesh then cover with the skin and secure the neck flap with either sewing with fine twine and a trussing needle or skewers.

Weigh the turkey crown and calculate the cooking time. Place upside down in the roasting tin and place the onion, garlic bulbs and parsley in the open body cavity. Cover with foil and cook in the oven for the calculated cooking time. (Allowing 20 minutes per kg plus 90 minutes). Turn the right way up 30 minutes before the end of cooking time and discard the foil. (Try and avoid opening the oven door too often while cooking).

Test if cooked by piercing the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready, if a little pink then return to the oven and cook a little longer.

Thirty minutes before the end of cooking time, cut the garlic bulbs in half and place round the turkey. Spoon over a little of the turkey juices.

Once cooked, remove the turkey crown from the oven, place on the serving platter, cover with tinfoil and a clean towel and leave for at least 15 minutes. This will make the turkey easier to carve. Place the turkey on the serving platter and arrange the cooked garlic around. Garnish and serve with the roasted garlic and the freshly cooked vegetables.

British Turkey Hedgehogs

50g/2oz whole blanched almonds
450g/1lb fresh turkey mince
1 medium onion, peeled and finely chopped
2 tablespoons tomato purée
Salt and freshly ground black pepper
18 currants

 1. Preheat the oven to 190ºC/375ºF/Gas Mark 5, 10 minutes before cooking. Lightly oil a baking sheet. Cut the whole almonds into thin slivers and reserve.

2.Place the turkey mince with the chopped onion, tomato purée and seasoning into a mixing bowl and mix together. Divide into six portions. With clean damp hands form into hedgehog shapes by shaping a ball then pulling out one end to form the snout.

3.Stud the hedgehog with the slivers of almonds and place 2 currants in position as eyes and 1 currant as the mouth.

4.Cook in the preheated oven for 20-25 minutes or until the almonds are golden on their tips. Remove from the oven and serve.

British Turkey With Plum Sauce

1 x 800g / 1lb 12oz turkey breast roll joint
2 tbsp hoisin sauce
4 tbsp plum jam
2 tbsp oil
3 tbsp light soy sauce
150ml / ¼ pint orange juice
300g/10oz fresh plums, rinsed and stoned
2 shallots, peeled and chopped
25g/1oz dark brown sugar
1 tbsp red wine vinegar
Fresh plums and flat leaf parsley to garnish

 Preheat the oven to 190ºC/375ºF/Gas Mark 5, 10 minutes before roasting. Wipe the joint and reserve.

Heat the hoisin sauce, plum jam, oil and soy sauce and stir until smooth. Brush over the turkey joint and leave lightly covered in the fridge for at least 30 minutes.

When ready to cook, place in a roasting tin, pour over the marinade and pour the orange juice round. Roast in the preheated oven for 1 hour 26 minutes. Baste occasionally with the juices in the pan.

Meanwhile place the plums, shallots, sugar and vinegar in a pan and cook gently for 12-15 minutes or until the plums are cooked. Pass through a food processor to form a purée.

Twenty minutes before the end of the turkey cooking time, brush 2-3 times with the prepared plum sauce. Check the juices run clear with a skewer and then remove the turkey from the oven. Place on a serving plate, cover lightly with foil and allow to rest for 10 minutes. Garnish then serve the cooked turkey joint with the plum sauce and freshly cooked vegetables.

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