How do we ensure our Christmas turkeys taste the best?

All our Christmas turkeys are traditional slow growing Black or Bronze that are reared for seven months before Christmas. We dry-pluck them all by hand and then they are hung for two weeks in the traditional way to guarantee a rich tasting, succulent meat.

How do we rear our free range Norfolk Black & Norfolk Bronze turkeys?
Godwick Turkeys are genuine free-range turkeys that roam large, clover-rich paddocks on our farm in Norfolk, in accordance with the strict rules of the Traditional Farmfresh Turkey Association. We are audited annually to ensure we meet the best standards for rearing free range turkeys.

Godwick free range turkeys eat a natural diet of home grown cereals and vegetable protein sources. Our Christmas turkeys are never given antibiotics or additives for growth promotion.

Traditional preparation
Modern mass-production methods focus on speed and efficiency, but quality and flavour suffer. We prefer to concentrate on quality and know from years of experience that quality and flavour can’t be rushed - so we start earlier to ensure that Godwick Turkeys have time to develop to full maturity naturally. Our turkeys are prepared on the farm resulting in minimum stress to the bird. We dry-pluck them all by hand, and then they are hung for two weeks in the traditional way to guarantee a rich-tasting, succulent meat.

Unbeatable for succulent flavour - guaranteed!

Where else can you find us: Fakenham Farmers Market (last Saturday of every month) Eat Godwick Turkey at the Flying Kiwi Inns gastro pubs Visit our stockists page