With just a little over 11 weeks till Christmas it seemed the right time of year to go visit Rod at Pheasant Oak Farm to see how our Turkeys are getting on.
Rod’s grandparents originally started farming turkeys back in 1956 and the long-established traditional turkey farming methods learned and passed down shines through at their farm in Warwickshire. The office is a nice mix of the old and the new – the girls are in the old milking shed, a nice touch.
After a quick catch-up and coffee, we donned our welly boots and Rod took us on a guided tour of the farm. En route Rod explained that the turkeys are free to roam now, and that only reason they were kept in the barn previously, and it’s not rocket science, before they reach nine weeks old they can fit through the wire fences! They can also fly, a couple of turkeys were hanging around outside their paddocks so Rob gave them a helping hand back in.
These turkeys get 5* accommodation with a level of care that is unrivalled. The turkeys are all raised by hand using techniques that Adlington has perfected over two generations. They seem very content in their open air abodes with access to water and food at all times.
Inquisitive little guys to, they didn’t think twice about surrounding us and trying to get a taste of the welly boots, not nearly as tasty as the ingredients in their diet; cereals plus whole and natural crushed oats from neighbouring farmers (keeping it local). Rod explained that the combination offers high health benefits to the flock with their slow burn fats ensuring the highest quality and flavoursome meat. Combine this with traditional game hanging and low stress production methods and you will definitely look forward to a succulent and juicy bird this Christmas.