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Heritage Turkeys from Paul Kelly

Heritage Turkeys from Paul Kelly

19th century turkeys for the 21st century Thanksgiving table.

Paul Kelly’s family has raised old breed turkeys in England for almost half a century. Now, thanks to a partnership with farmer Judd Culver in Crozet, Virginia, we can eat these impeccably-raised birds here in the US, too. 
Thanks to the work of a few farmers like Judd, heritage breed turkeys are making a comeback in America after being near extinction just over a decade ago. You might even have some available where you live, which would be excellent news and you should order early from your local farmer to try one this year. Heritage birds are sharp contrast to the modern Thanksgiving turkey, which is a bit of a monster.
The modern Broad Breasted White turkey was bred to produce a lot of white breast meat as quickly as possible. As everything else got pushed aside in favor of that goal: out went its disease fighting genetics, out went its ability to survive on its own, out went its flavor. Today’s commercial turkey is raised on a daily cocktail of antibiotics, without which it would succumb to illnesses common in high-density feedlots. It’s also terribly bland. Commercial turkeys taste like salt and water, with very little turkey flavor to mention.
Not so with these turkeys. They are rich with flavor. Part of the reason is that Paul and Judd prepare them in what’s called “New York dressed.” It’s the old way turkeys were processed on farms. They are cleaned without water, then hung to age like steak. It’s a style that, as you can derive from the name, started in the USA but went away as American farmers switched to water processing with no aging. These might seem like small differences—a bit of water here, a bit of time hung to age there. But wait till you taste the difference. It’ll blow you away. This turkey is so tender, so flavorful, it’s so different from what we’re used to it shouldn’t even be called by the same name.
This is the kind of turkey that everyone at the table is going to enjoy. For many, it’ll be the first time they’ve tasted the real thing, and they’ll be fighting for seconds.
You might have any number of great reasons to buy one of these turkeys for your feast this year. They’re sustainably raised. They support old breeds with diverse genetics. They keep alive a traditional way to dress the bird. But when you come back for one next year, it will be for one simple reason: they taste so good.
"KellyBronze turkeys are the best of the best, the most joyful treat."
Chef Jamie Oliver
Order details
Order now, we'll reserve your turkey to ship on Wednesday, November 18, 2020, to arrive by Friday, November 20. The turkey ships frozen and will likely arrive frozen, too. It may take a couple of days to thaw. Your turkey will ship with all needed care and cooking instructions.
Our 11-13 pound birds are sold out for 2020! The 15-17 pound birds are selling quickly, so if you'd like one be sure to reserve yours quickly.

Heritage Turkey from Paul Kelly

M-KBT-12 11-13 lbs, whole turkey
Returning November 2021

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