NFU signposts festive consumers to turkeys online

A tasty, locally-produced turkey, the centrepiece for a traditional Christmas meal, is just a click away, thanks to the NFU

A tasty, locally-produced turkey, the centrepiece for a traditional Christmas meal, is just a click away, thanks to the NFU. Its website www.ukturkeys.co.uk, signposts people to more than 250 specialist turkey producers, to help consumers save food miles and enjoy the very best birds available from their nearest farm. This online resource also boasts a wealth of recipes, nutritional information, funky turkey ‘gobble gobble’ ringtones to download and a seasonal song. There is also a chance to win one of five farm-fresh bronze turkeys supplied by the Essex-based Kelly Turkey Farms. NFU South East poultry adviser James Mulleneux says: “More and more people are recognising the importance of welfare, quality and taste when choosing their Christmas turkey. So if you are a conscientious consumer, you should log on to www.ukturkeys.co.uk now, order a local bird from your nearest farmer and begin the countdown to Christmas! Buying from a local turkey producer means that you can find out exactly how the bird has been reared and know that you are getting a gourmet product that will only travel a few miles to your festive table.” The majority of turkeys eaten at Christmas in this country are imported birds, many of them frozen. But more than one million turkeys are reared traditionally on UK farms in open sided pole-barns, usually with access to open fields or orchards during the daytime. Turkey farmers choose their strain of turkey carefully to fit with the chosen mode of production. Mr Mulleneux adds: “Birds are slaughtered and dressed for the table on the farm where they have been reared, so stress is minimised as they do not travel to slaughter. A fresh bird has a superior flavour to a frozen bird, it can be cooked more quickly as it does not need thawing and farm-fresh turkeys usually have longer legs!” Turkey meat is low in fat and provides a good source of vitamin B, potassium and zinc. Two or three slices will provide almost 50 per cent of the recommended daily allowance of folic acid - good news for those who are planning to expand their brood over the festive season. The NFU reminds consumers that the vegetables traditionally accompanying the Christmas turkey are commonly grown in Britain and in season now:- such as potatoes, carrots, Brussels sprouts, parsnips, leeks and swede. NFU SE PR Officer Isobel Bretherton Tel: 01730 711956/07778 002617. High resolution images of turkeys and Christmas geese are available from isobel.bretherton@nfu.org.uk m/f… Notes to editors: • Turkeys (Meleagris gallopavo) were indigenous fowl originally imported from the Americas. Called coq d’Inde in French, and turkey cock in English, turkey inspired great recipe-writing from the 16th century onwards. • Turkey is full of essential vitamins and minerals. Protein content is high and fat content low. What fat there is in turkey is largely polyunsaturated. This succulent meat is excellent for slimmers too as it has only 140 calories per 100g serving! • A male turkey is a stag or a tom - the female is a hen • It is only the tom that gobbles; females make a ‘clicking’ sound • The name ‘turkey’ is believed to have originated from the Turkish traders that sold them who came from the Levant, then part of the Turkish Empire • Male turkeys, or stags, have folds of red and blue skin around their neck called caruncles. They also have a long fleshy appendage dangling from their head, called a snood