Starveall Turkeys will be supplying Harveys in 2025 due to the Avian Influenza spreading across east anglia,

Introduction from Starveall Turkeys

About us

Our family farm in Buckinghamshire is surrounded by acres of rolling fields, yet we've always preferred to keep our poultry flocks small enough to allow us to keep an eye on every bird. Maybe that helps to explain why our welfare standards have been described as 'exemplary'.

We firmly believe in traditional methods. In June each year, our bronze turkeys and geese arrive as day-old chicks. They are carefully reared over the following months, until Christmas when they are fully mature. On the farm our birds are dry-plucked and hand finished and then, for that extra succulent flavour, they are hung for 10-14 days. Finally, our turkeys and geese are boxed, complete with pop-up timer and recipe leaflet, ready for your collection. As well as welcoming new customers, a big thank you to all our regular customers, who come back, year after year and for your many messages of appreciation. We wish you a Merry Christmas!

Aim

To produce the tastiest and most succulent poultry that you can buy. This is achieved through the various traditional methods that we have continued to use over several years of producing high quality poultry. Although this is a much more costly way of rearing and processing compared to today’s factory methods, the end result is far superior.

Our Birds

They are free to graze on fresh grass (to supplement their diet), forage for insects, dust-bathe, or scratch around and do whatever they want, all day long.

At night, they are safe and secure in our spacious, straw-filled barns, where there is natural light, fresh straw every day, and plenty of food and water.

Starveall Farm is proud to be a member of the Traditional Farmfresh Turkey Association. This means all our turkeys are reared and produced according to the Association's strict quality and welfare codes, as expected by our customers.

 

SUGGESTED COOKING TIMES

If you are using a meat thermometer, the turkey is cooked when its internal temperature reaches 65C.

 

Presentation

Once eviscerated the birds are wrapped in greaseproof, placed in a special carry home box with some herbs and a recipe leaflet, which gives advice on how to cook it and cooking times with a meat pop up thermometre
so you can’t go wrong!