How to carve your Christmas turkey

Christmas is on the horizon so it's time to talk turkey.

Over 10 million of the birds were sold at Christmas last year and while it's too early to gauge if this will be superceded in 2008, a spokesperson from the British Turkey organisation said early signs indicate sales are heading that way.

With the average 4-5kg Christmas turkey retailing anywhere between £20 and £70 and feeding up to 10 people, having a turkey on the table this year will be as much an economical choice for many families as a favoured one.

While the initial outlay seems a hefty hit on the grocery bill, according to turkey producer Paul Kelly it is one of the most economical meats you can buy, especially if you know how to make the most of it.

Paul and his family, producers of Britain's acclaimed and award-winning premium-bred turkey, the KellyBronze, have been breeding and selling turkeys since 1972.

After originally farming white turkeys, in 1983 Paul said things started to go wrong in the industry. Frozen turkeys sold in supermarkets began pricing fresh turkeys, available through butcher shops, out of the market.

"We couldn't compete, so we knew we had to do something which would give us a point of difference," Paul said.

While other turkey breeders moved to meet supermarket demands with fast-growing battery-farmed birds, Paul made a major investment and a leap of faith in re-introducing to Britain the orginal, slow-growing Bronze turkey from Mexico, which he reared free-range.

"It went against the grain of cheap food and in the early '80s we were the laughing stock of the industry," he said.

But the gamble paid off and the KellyBronze is now considered the Rolls-Royce of British turkeys, produced entirely organically on Paul's farm in Danford, Essex, and 17 other franchised farms around the country.

According to Paul, the earned mark of superiority, has rested not only with the breed, but the philosophy on which it is reared.

"The organic ethos is fantastic but it's too focused on processes before the animal's death. How you handle the bird after it's killed is equally important," Paul said.

KellyBronze birds are left to roam free in woodland for six months before slaughter. Once mature, the birds are dry plucked and hung for an average of 14 days, which Paul said was crucial in maximising the tenderness and flavour of the meat.

Unsurprisingly Paul admits to having eaten and cooked a few turkeys in his time, but he has become increasingly concerned by the amount of waste being generated by recent food trends.

"There has been a shift in the past few years for people to buy joints and crowns of turkey because they think it's quicker and easier to cook, or because they have seen it on a celebrity cooking show," Paul said. "There's a misconception that the white meat is the best but it depends on individual tastes. The red meat of the leg can be as tasty if not tastier," he said.

"What I don't think people realise is that when they buy these cuts they are paying the same amount for the joint as they would pay for the entire bird.

"Every time we sell a joint we have to throw away kilos of meat in legs and other parts. It's a heartbreaking amount of waste."

In the current tight financial climate, buying a whole turkey makes economical sense. Even if people only eat the breast on Christmas day, Paul said several more meals could be made from the leftover carcass.

"After you've finished making sandwiches the next day, gather the rest of the meat and with a sharp knife, chop it all up and use it to make Chinese pancake rolls. With the bones that are left you can make a wonderful soup or stock," Paul said.

"A turkey is much more than Christmas day lunch."

Click here to order a KellyBronze turkey

KellyBronze cooking tips

* Bring the turkey to room temperatue before cooking

* Always cook the turkey breast down to allow the juices and fat in the back of the turkey to permeate the breast.

* KellyBronze turkeys need no further seasoning than salt and pepper

* Do not coat in oil or cover with foil

* Do not stuff the turkey. If you do want stuffing, stuff the turkey neck, not the cavity as it stops the meat from cooking.

* Let the turkey stand. It needs to be at a reasonable temperature so you can hold it to carve it.

* Cook the turkey for an average of 20 minutes per kilo at a temperature of 180 degrees.

Explore Food & Drink

• Gordon Ramsay

• Heston Blumenthal

• Recipes

• Wine

• Real Food

• Drinks

• Anjum Anand

• Eating Out

• Video Recipes

Times Recommends

• Real Food Pioneer: Fergus Henderson
• Hunting mushrooms with Antonio Carluccio
• Yorkshire's grand new cookery school