When it comes to Christmas centrepieces, nothing rivals the depth of flavour, succulence, and easy-carving tenderness of a KellyBronze turkey. These exceptional birds—slow grown, hand-plucked and dry-aged for unrivalled texture—deserve to be cooked with confidence and served with pride. Here’s how to make your KellyBronze shine at the heart of your festive feast.
Start With the Best Bird
KellyBronze turkeys are bred for flavour, not speed. Their natural lifestyle and traditional processing create a bird with marbled fat, firm meat and skin that roasts to a glorious bronzed finish. They also cook significantly faster than standard turkeys, making Christmas Day both delicious and stress-free.
Step 1: Bring to Room Temperature
On the day, let your turkey sit at room temperature for two hours before cooking.
This ensures even cooking and maximum juiciness.
Step 2: No Fuss, No Foil
KellyBronze turkeys are designed to be cooked without foil, without water, and without stuffing inside the cavity.
Simply:
- Place the turkey in a roasting tray,
- Smear a little butter or oil over the skin,
- Season generously with salt and pepper.
That’s it. The bird’s natural fat and dry-aged skin do the rest.
Step 3: Fast, Hot Roasting
A KellyBronze cooks far quicker than supermarket birds.
- Roast at 180°C (fan 160°C).
- Use the included thermometer—this is key.
- Cook until the probe inserted into the thickest part of the breast reads 60°C, then rest.
Typical times are:
- 4kg–6kg: 1 hour–1 hour 20
- 6kg–8kg: 1 hour 20–1 hour 40
- 8kg–10kg: 1 hour 40–2 hours
(But always trust the thermometer over the clock.)
The skin crisps beautifully, the meat stays succulent, and the resting time finishes the job for you.
Step 4: The Most Important Bit—Resting!
This is where the magic happens.
Rest your KellyBronze, loosely covered, for at least one hour—ideally longer.
The juices redistribute, the meat relaxes, and carving becomes effortless.
And the best part? Resting creates space in the oven for all your sides.
Step 5: Make the Ultimate Gravy
Your KellyBronze comes with a stock pack (giblets) designed for one purpose: the most incredible gravy you’ll ever taste.
Simmer the giblets on the hob while the turkey roasts, then whisk the rich stock into your pan juices with a splash of white wine or Madeira.
Silky, savoury, unforgettable.
Step 6: Carve Like a Pro
KellyBronze turkeys carve beautifully. Instead of wrestling with the bird:
- Remove the legs and wings.
- Lift the whole breast piece from the carcass.
- Slice across the grain for perfect, juicy slices.
- Pour warm gravy over the carved meat before serving.
Minimal fuss, maximum wow factor.
Step 7: Serve With Simple, Seasonal Sides
A bird this good doesn’t need complicated flavours competing with it.
We recommend:
- Crispy roast potatoes
- Buttered sprouts (or sprout tops)
- Honey-roasted carrots and parsnips
- Pigs in blankets
- Cranberry relish
Classic. Comforting. Always crowd-pleasing.
A Christmas Centrepiece Worth Celebrating
Cooking a KellyBronze is wonderfully simple, and the results are outstanding every time. Juicy meat, golden skin, rich gravy—this is why they’re considered the king of British turkeys and why they’ve been a Christmas favourite at The Gog for decades.
Make this Christmas one to savour. Pre-order your KellyBronze turkey from The Gog today.