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Norfolk Black Turkeys, Thuxton

At Peele’s Norfolk Black Turkeys, based at Rookery Farm in Thuxton, James Graham’s family have been breeding Norfolk Black Turkeys since 1880. In the 1950s, however, so many were used in cross-breeding, that the pure strain was in danger of extinction, so James’s grandfather began a breeding programme to save them, and now, each year he increases the breeding flock.

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“They are a time consuming breed, which probably take twice the time to finish as other more conventional breeds”, he says, “but worth it for their mature flavour, verging on the game bird – they are slightly pheasant-like in taste”. Together with his Bourbon Red and Lavender turkeys he lets them potter about eating a diet of wheat, barley, oats, field beans and a pinch of soya, milled on the farm. No medication, no growth hormones, just contented turkeys. A bird of approx 4.5kg costs £61.50; 7kg/ £82.95 or 10kg-plus, £92 (01362 850237).

Organic Bronze turkeys, Lincolnshire

At Woodlands Farm near Boston in Lincolnshire, which has been in the same family for four generations, Andrew Dennis raises his Organic Bronze turkeys in small groups, which wander through fields and woods, only coming into big barns at night. When it comes to slaughter, Dennis is at great pains to do the job in as stress-free and compassionate a manner as possible – even to the point of killing each bird out of sight of the rest of the flock (from £9 per kg). Also Lincoln Red Beef and lamb and mutton from rare-breed Lincoln Longwool sheep. Farm fruit and vegetable boxes delivered locally (01205 724778; www.woodlandsfarm.co.uk).

Kelly Bronze birds, Essex

The Kelly family of Danbury, Essex are synonymous with turkeys these days, thanks to the accolades heaped on the birds they first started rearing over 25 years when Derek Kelly set out to save the traditional bronze breed, assembling all the remaining bloodlines and crossing them to produce their now famous Kelly Bronze birds.

These are the birds that have converted many of those who thought that turkey was a dry, boring meat. “Bred to be Wild” is the Kelly motto, so the turkeys are allowed to grow to maturity slowly in open fields and woods, sleeping in open sided straw barns at night. They are fed on GM-free cereals and vegetable protein – no drugs, additives or growth promoters; then traditionally plucked by hand and hung for at least 10 days.

To meet demand the Kellys now have a network of farm franchises around the country raising birds in the same meticulous way, and the Kellybronze remains the benchmark for dense, yet moist creamy-coloured meat, full of flavour. You can order on line (prices start at £60.25 for a 4kg bird), for collection at the farm gate, or from a franchised farm or butcher. For details check their website (01245 223581; www.kelly-turkeys.com).

Seldom Seen Farm geese, Leicestershire

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