The Kelly family has produced turkeys since 1971 when the founders Derek and Molly Kelly decided to begin raising top quality Christmas turkeys in Danbury, England, 20 miles northeast of London.

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In 1983, Derek Kelly travelled the UK collecting the last remaining flocks of pure bronze turkeys from Scotland, Wales, and England. This total of approximately 350 turkeys was the start of The KellyBronze, now in its third generation as a family business.

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In 2015, The Kelly Family brought the KellyBronze to the USA.

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So why is this turkey so delicious. First and foremost KellyBronze are a slow growing breed, they are fully mature birds when they are processed and maturity/age has the biggest single impact on turkey flavor.

As with all our meats, the KellyBronze is raised wild in the woodlands of Virginia, giving the meat flavor and texture due to the natural movement and exercise that occurs living free as nature intended.

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Additionally, these birds are only fed a natural (non-GMO) corn and soy diet to supplement the natural food sources they consume from the fields and woodlands.

They are also dry plucked, (no added water), which allows for hanging/dry-aging. They are

hung (dry-aged) for at least 7 days. The hanging results in the most tender meat due to an enzyme change in the meat which breaks down the connective tissue (collagen) in the muscle.

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Finally, a KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 140°F and leave to stand for at least 30 mins before carving. The bird will continue to cook during that half hour to the perfect 150°F.

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