The do’s and don’ts of cooking a KellyBronze

We know it sounds a bit too serious BUT we want you to experience the very best of what the KellyBronze has to offer. We’ve covered the do’s in the cooking instructions but here are a few of our don’ts:

Don’t… stuff it. Seriously, cook your stuffing separately. Stuffing the turkey will mean it takes longer to cook which will in turn dry out the meat. You’re starting of with a great ingredient that doesn’t need any help to make it taste better.

Don’t… cover it in tin foil. KellyBronze turkeys have natural fat and tin foil is absolutely not needed. If it’s covered after cooking it’ll only continue the cooking process, just leave it to stand.

Don’t… butter or baste. No need to add butter or baste to keep it moist, a KellyBronze has plenty of natural fat to do that job nicely.

Don’t… cook it over night. As Sam’s Grandma, Mollie Kelly, always said, “The best way to cook a KellyBronze is quickly”. We do not recommend slow cooking, or worse, overnight cooking!

Don’t… pull out the black feather stubs. This is the sole reason the bronze turkey disappeared from our shelves in the 1950s. The white turkey has just as many but because they have a white pigment you cannot see them. They are harmless and most of any that may be left will shrivel up during cooking. As the KellyBronze is hand plucked it is impossible to remove each and every one, please don’t waste your time on Christmas day with tweezers trying to remove them!

Don’t… throw your giblets away. Go on give them a go, the juices from them really do help make a delicious gravy.