Butcher
There can be few butchers and poulterers who can claim to have been in the trade as long as Conisbee's - nearly 250 years to be exact. As you might expect, they have turkey breeding down to a fine art.
Their Norfolk Wold turkeys are barn reared, with space and time to mature fully and fed on an antibiotic and GM free diet. They are slaughtered on-farm to minimise stress, then hung for two to three weeks to develop both flavour and texture.
When judging the Fine Farm Produce Awards, I found their turkey firm but with a melt-in-the-mouth texture and a nice depth of flavour.
