KellyBronze turkeys feasting in Essex vineyard
After the grapes are harvested in October, about five percent of the crop – around 500 kg / acre – is generally left on the ground. Paul Kelly, who pioneered the concept of rearing turkeys in woodland, saw the new vineyards being planted in East Anglia as a wonderful opportunity for his premium KellyBronze turkeys.
“I felt there was a terrible amount of produce now going to waste at the vineyards,” said Paul Kelly, managing director of Kelly Turkeys, of Danbury, Essex. “So I had the idea to let a flock of our turkeys run under the vines to consume the leftover grapes, and it worked - they literally gobbled them up!
“I’ve come to recognise that when the turkeys love a certain type food, it’s a very good sign. It goes a long way towards their overall well-being and, ultimately, the quality of the meat. This is already proven with the inclusion of certain oats in our turkey feed, which improves the fat and flavour of the birds.”
A small flock of 200 KellyBronze turkeys spent two weeks under the vines clearing the fallen fruit at Roundbush Farm, Cold Norton. The turkeys are being sold exclusively through Harrods this year.
Grapes have high levels of potassium needed for bone strength and muscle development. They are also a good source of fibre for the turkeys along with vitamin C and vitamin B.
Kelly Turkeys is one of the leading producers of premium traditional turkey including the multiple award-winning KellyBronze, which led the reintroduction of bronze-feathered birds 30 years ago.
For further information please contact:
Springate Farm | Bicknacre Road | Danbury | Essex CM3 4EP
Tel 01245 223581 | email: firstname.lastname@example.org | www.kellyturkeys.com
01508 536041 / 0780 308 6462
Issued by BHR Communications, The White Cottage, The Street,
Long Stratton, Norwich, NR15 2XJ,
www: Kelly Bronze