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Happy Christmas from Moorgate Farm…

Moorgate Farm has built up a reputation far and wide for their KellyBronze turkeys. Run and owned by Susan and Mark Gorst the farm has always been a family affair with the helping hands of their children. The aim of the farm is help educate the younger generation on where their food comes from and how it is produced, and if you weren’t lucky enough to have visited the recent Tasting Days that Susan held then follow the tips below on how to cook the very best prize winning dinner on Christmas day.

How to Cook a Whole bird…


❶ Place in a tin breast side down with 500ml of water and your favourite vegetables. Season well. Do NOT stuff – cook stuffing seperatly. DO NOT USE FOIL, so that you don’t poach the meat.

❷ TURN THE BIRD OVER half way through the recommended cooking time. Season again.
PIERCE RIGHT THROUGH THE SKIN BETWEEN THE LEGS AND BREAST to allow the juices to drain and the thighs to cook.

❸ FROM HALF WAY THROUGH THE COOKING TIME, MONITOR THE TEMPERATURE REGULARLY by putting the thermometer half through the thickest part of the meat. The cooking times are a guide only – as all ovens vary.

❹ MAKE THE TASTIEST GRAVY. Skim off any excess fat from the top of the stock. Scrape and mix in the caramelized bits from the bottom of the tin and reheat.

❺ MAKE THE DELICIOUS CRACKLING. Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.


See below for the Kellybronze guide on how to cook your turkey.


Weight (kg) 3 4 5 6 7-8 9-11
Approx Roasting Time (hours) 1 2 3

If you are still a little wary about how the above is done, then log on to to watch their videos.

Order your Christmas KellyBronze turkey from Moorgate Farm by visiting or email or by calling 01908 543008 / 07922 134915

Moorgate Farm, Moorend Road, Potterspury, NN12 7QG