Every year it’s the same. We spend weeks planning it; we take hours discussing cooking technique; do you brine it?; what do you stuff it with? But, one thing we’re all forgetting when trying to get the best-tasting turkey is thinking about how it has been reared – and , of course, as you’re reading this on Live Frankly, we’re big advocates for organic, truly free-range birds. You may have already seen we’ve made our case for free-range and organic chicken.

Not all turkeys are created equal. Well, they may have been. But they certainly don’t all taste the same and that is not just a reflection of our cooking skills – it’s because of the huge disparity in how they are farmed.

The best-tasting turkey – one that has depth of flavour, is juicy and tender but also has structure – needs to be slow grown for around six months. It also needs to be hung for a good couple of weeks before you buy it.

“That special moment at Christmas dinner, that quiet when you have the first mouthful and everyone thinks ‘wow’ – that’s what we spend many months of every year trying to give people,” says Peter Greig of Piper’s Farm.

That special moment can only be bought from certain farmers and butchers, who are committed to doing things the slow way.

Intensively farmed turkey: what you are really buying into

A staggering 90 per cent of the UK’s 10 million turkeys are now intensively farmed, according to the Soil Association.

This includes turkeys that are kept indoors, pumped with antibiotics to keep disease at bay, and fed a high-protein diet of genetically modified grains grown with the use of pesticides and chemical fertilisers, so they grow unnaturally quickly.

These birds have been bred to be so heavy they are no longer able to fly or mate naturally (enough said there, don’t you think?). Beak trimming is also commonplace to stop them from pecking each other in such close confinement. They are typically killed at around half the age of a genuinely free-range or organic turkey. So that’s how you can buy turkeys starting at around £12 in a supermarket.

Industrially farmed turkeys have been bred to be so heavy that they can no longer mate naturally

“The supermarket version of ‘free-range’ doesn’t necessarily mean things are much better, as a majority of these birds are still raised in an industrial setting,” says Greig.

“The stocking density is around half that of their battery counterparts, and while they are required to have access to the outdoors, the way they are raised and housed means that most will never venture outside.”

In this system, birds that have the potential to grow to 15kg are only taken to 5kg – a popular size for the Christmas table -– and are processed before the bird reaches full maturity.

The result is a bird that has an immature tenderness, which in theory sounds good – who doesn’t want tender meat?

But in practice it can be very challenging for a chef because it’s also full of water that evaporates when cooking and when this happens the texture collapses, creating that dry, tasteless sensation turkey is fast getting a reputation for.

Organic and genuinely free-range turkey

But, it didn’t traditionally taste like this – and nor should it. Opting for an organic or genuinely free-range slower-growing breed, such as a Norfolk Black, Bronze or Bourbon Red, that has been grown to full maturity creates a completely different eating experience.

These birds are encouraged to go outside from around six weeks old, and can forage for clover and bugs to supplement their diet, which is much lower in protein.

This means the bird can naturally build up muscle, which can be quite tough and is one of the  reasons hanging for around 10 days is such an essential part of the farm to plate process.

Hanging allows the muscle fibre to break down, creating a more tender bird that still has structure. Importantly, most of the water evaporates during the hanging process, leaving flavoursome meat juices.

Four questions to ask your butcher to ensure you’re buying top-quality turkey: our guide to getting the best-tasting bird

What breed is it? Opt for a heritage and slower growing breed – a Norfolk Black, Bronze or Bourbon Red are some of the most common

How old was it when it was killed? 24 weeks allows a turkey to reach full maturity

How was it plucked? Only dry-plucked birds can be hung, so this is another assurance of quality

How long was it hung for? Ideally you’re looking for at least 10 days and up to three weeks

“A major important factor is that a slow grown bird develops a hard layer of fat under the skin,” says Stuart Perkins from Castlemead poultry farm in Somerset. “This not only improves the flavour and texture, but  keeps the bird moist in the oven as the fat renders down as you cook it.” The result is a succulent bird that reflects the way it was reared.

As Peter Greig says: “It’s complex, it’s deep, it’s lingering. It’s a taste of Devon”. And the same goes for wherever it was reared.

If you want to make sure you’re getting the best-tasting turkey possible, buy from one of these brilliant farms – that also delivery direct to your door. No excuses now, eh?

7 farms that will deliver the best-tasting turkey to your door

1. Pipers Farm

The journey of Pipers Farm turkeys begins in late spring when the chicks hatch and live in a brooder for around three weeks to allow them time to grow the feathers needed to protect them outside. At this point, they move to their grassy hillside home until they are 28 weeks old.

A whole turkey that serves 10 people costs £79.75. Pipers Farm are also renowned for their “simplest turkey” with the leg and breast meat rolled separately and stuffed with a choice of festive stuffing – cooking in just one hour, prices start from £38, serving four.

2. Riverford

Riverford work with two farms to offer the celebrated Bronze breed of turkey – slow-grown, organic and free range. They include the giblets, which are ideal for making gravy (or treating the dog). A turkey breast for two starts from £21.75 and turkeys that feed up to 10 people cost around £88.95.

3. The Ethical Butcher

The clue is in the name. This hotshot new butcher has made a splash in the food world thanks to top-quality meats (And they’re currently crowdfunding… Nudge nudge wink wink). They claim to rear ‘probably the best turkey in the country’, which is a bold claim, but we’ve definitely got time for it. Their turkeys live on a biodiverse ecosystem – giving them extra flavour – and are farmed using regenerative agriculture principles. With reviews like these, you’ll want to pre-order one of these bad boys now – you can get your chops around a 4kg turkey for 6-8 people from £99.

4. Daylesford Organic

Daylesford have their own hatchery and abattoir so take the birds from hatching to packaging on their farm. They are fed organic oats to give them their distinctive flavour – a whole organic turkey that feeds up to 12 will set you back £120.

5. Fosse Meadows

Fosse Meadows is a fourth-generation farm and the only accredited Golden Turkey Farmers in Leicestershire. They keep their turkeys in small flocks to promote natural behaviour and feed them an additive-free cereal diet, so the turkeys have good fat marbling through the meat. You can buy turkey direct from Fosse Meadows or through Farmdrop along with other Christmas dinner essentials.

6. Field & Flower

Field & Flower source their turkeys from Castlemead, where slow grown turkeys are free to roam in Somerset and are fed locally milled cereals with no added extras. Turkey breast joints filled with various stuffings start from £29.95 serving 4-5 people. Bronze turkeys, serving 10-12 people start from £59.95.

7. Eversfield Organic

Eversfield Organic pride themselves on the value they place on the quality of life of the bird, the care and attention taken by the farmer and butcher (including paying the farmer a fair price) and the nutritional quality of the resulting meat. Their turkeys are £117.30 and feed up to six people.

8. Coombe Farm

Also opting for the Bronze turkeys, Coombe Farm offer whole turkeys that serve six people from £89.95. They also offer drumsticks from £8.75.

9. Farmison & Co.

This award-winning butcher’s shop has a modern approach (it’s all online) while only focusing on heritage breeds. Which is an idea we like very much. When it comes to turkey, this means they grow the Bourbon Red we’ve spoken so much about, letting the birds roam freely in the meadow and woods in Suffolk and Essex. A six-person turkey will set you back £86.95 – and you’ll want to pre-order quick as their turkeys are selling like hot cakes.

Main image: The Ethical Butcher