Mike Tomkins' KellyBronze Turkey Recipe
KellyBronze turkeys are a unique breed of slow grown, free range birds. Three generations of The Kelly family have been breeding turkeys for over 50 years in Essex, resulting in birds that are incredibly high in quality and flavour. There’s no better way to make your Christmas the one than by investing in the best of the best for the ultimate Christmas meal.
High quality meat and cooking to temperature over time go hand-in-hand for achieving the best tasting food. We visited Paul Kelly at KellyBronze, with MasterChef finalist 2021, Mike Tomkins, to find out what makes their turkeys so unique and delicious. We were lucky enough to celebrate KellyBronze’s 50th Anniversary with Paul, where of course we gifted him a Thermapen as he is a big advocate of cooking his turkeys perfectly to temperature.
Mike also guided us through the process of preparing and cooking a KellyBronze turkey to show how simple it is to create a beautifully juicy centrepiece this Christmas.
Turkey usually needs to reach a temperature of 74°C to be safe to consume, and can be removed from the oven at around 67°C as the bird will continue to rise in temperature as it rests. Because of KellyBronze’s artisan process, their turkeys are very safe from food poisoning bugs, so they recommend cooking their turkeys to 60°C to allow it to rise to 65°C while it rests.