Our Norfolk Black Turkey
Not just for Christmas...
Peele's free-range Norfolk Black Turkeys are celebrated by top chefs and food writers — including Rick Stein and Delia Smith — across the UK for their gamey flavour, moist and finely-textured meat. We begin hatching in April and throughout the summer and autumn our turkey chicks are nurtured to full maturity on home-grown feed and rations. Peele's is proud of our outstanding welfare practices and continue to rear our turkeys using traditional methods and a good measure of TLC.
Peele's Norfolk Black Turkeys are:
- A traditional breed originating from South America;
- Allowed to roam on organic meadowland as free range and pole barn reared, littered with home-grown straw;
- Free from additives, growth promoters and antibiotics;
- Fed on a mixture of wheat, barley, oats and beans grown and mixed on our farm;
- Naturally allowed to breed from selected parent stock with outstanding welfare practices;
- Reared slowly in small groups using four generations of rearing knowledge;
- Whole corn finished and grown to maturity;
- Hand plucked and hung for at least a week to enhance their flavour.
Why not try one of our famous Norfolk Black Turkeys (or another select rare breed turkey such as the Cambridge Bronze, Bourbon Red, Lavender or Narragansett) for Thanksgiving or Easter? We also rear our own Shorthorn X beef which is available all year-round. Please telephone for email for further information.
