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When Derek Kelly first began rearing turkeys in Danbury, Essex in 1972, he could never have imagined that KellyBronze turkeys would go on to win coveted awards and enjoy huge success. In fact, for many of us, a KellyBronze turkey is as essential to Christmas lunch as sprouts and Christmas Pudding!

Using the best traditional farming methods, KellyBronze turkeys all roam freely in pastures, stubble fields and woodland, and are sheltered in open-sided pole barns at night. They are also fed on locally grown cereal and vegetable protein, and reared without any drugs, additives or growth promoters. KellyBronze turkeys can be ordered online with December 22nd being the last day to ensure delivery in time for Christmas.

Derek has now handed over the carving knife to his son Paul Kelly who is Managing Director of Kelly Turkeys, and despite it being the busiest time of the year down on the farm; Paul managed to take some time out for us to pluck his brains…

1.  It must be an incredibly busy time at Kelly Turkeys at the moment, by how much do working hours on the farm increase in the lead up to Christmas?
On average I’d say 50%, but frankly if something needs doing, it has to be done!

2.  Kelly Turkeys won 3 awards in 2011, including the Quality British Turkey Award for the 8th year, which is an amazing achievement. How important are awards to you?
Very – it vindicates what we do here, motivates the staff right through the company and is something to shout from the rooftops about.

3. Does modern technology play a bigger part at Kelly Turkeys, and are there some things that still have to be done the same way as they were in 1972?
In admin and sales terms – yes it does. We are finally embracing technology down here on the farm! The newer database and E-Commerce systems enable us to serve and maintain our customer base far more efficiently.

However, our artisan farming and plucking methods remain just about as traditional as 100 years ago. In fact, the most modern tweak we have is a fridge!

4. Can you buy Kelly turkeys outside the UK?
Yes. We have a sister company in Holland and a stockist in Brussels. Hopefully next year you will be able to buy one in the USA as well.

5. How many times are you asked how to carve a turkey?
Many, many, many times! It’s not really surprising though, as I am in the Guinness Book of Records as the World’s Fastest Turkey Carver

6.  Does it frustrate you that turkey is generally only eaten on one day a year?
Yes and no. It’s great for us that turkey is synonymous with Christmas, but it is so fabulous as a Sunday roast or with a salad, it’s a shame people don’t consider it more.

7.  What happens to all the surplus turkey legs?
We do offer them to our customers, along with recipe suggestions. Sadly there will often be such excess which is uneconomic to keep. It’s a shame because it’s such great meat and full of flavour. And of course it’s more economic to buy the whole bird.

8. How did you feel when you were given your appointment of a Duchy Original label?
We were very flattered to be associated with such a respected brand.

9.  How would you answer critics who say your turkeys are too expensive when they can be bought cheaper?
Our birds cost more because we rear them longer; feed them better; hand pluck them; hang them longer and package them better. You get a lot of meat from our birds and they taste great. So yes, you can save a few pounds, but will you enjoy it as much? Once most of our customers have had a KellyBronze, they tend not to have anything else.

10. What do you eat on Christmas Day?
What do you think? …. And yes, I carve it! 

Click here to watch Paul carve a turkey 

 

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