Paul Kelly talks Christmas turkeys: listen now
This week, I’m with award-winning turkey farmer Paul Kelly whose slow-grown, wild-ranging birds have been lauded by Delia, Nigella and Jamie, not just for their flavour but for the high-welfare that sets them apart from the flock.
Join me every week for our “It Wouldn’t Be Christmas Without” podcasts, which follows a series of well-known chefs and foodies as they show me what Christmas really means to them.
Tune in for a new episode of the delicious. podcast every Thursday.
Recorded straight from the turkey farm, in this week’s podcast, I chat to Paul Kelly as he talks about his alternative approach to keeping his turkeys outside, which some consider a contentious approach within the industry. What’s more, Paul ensures that his turkeys live for up to 6 months, rather than the traditional 12 weeks, making them as mature as possible, which in itself, brings an abundance of flavour.
So how did Kelly Bronze turkeys shoot to fame? Well, due to a surge in popularity of supermarkets and a massive oversupply of butchers populating Smithfield market, the early 80s brought a market crash and saw the Paul Kelly turkey brand essentially run out of business. In the struggling years which followed, Paul and the Kelly family knew that they had to do something radically different to get noticed and so in 1984, the Kelly Bronze turkey was launched. Find out how the brand turned itself around (with a little help from none other than Nigella, Delia and Jamie) and how the Kelly Bronze turkey is now one of the most sought-after birds to have on the table at Christmastime.
Listen along, and you might just pick up some expert tips on how to cook the perfect Christmas turkey, too.
Discover the podcast here: