Learn how Guinness World Record winner, Paul Kelly, produces some of the best turkeys in Britain.

The tremendously affable Paul Kelly is a second generation turkey farmer. He has taken over the reins of Kelly Turkey Farms in Danbury, Essex, from his pioneering father Derek, who was solely responsible for saving the original wild bronze turkey from dying out for ever. During 2009, the family celebrated 25 years of producing their award-winning KellyBronze turkeys.

Paul is very specific that only a turkey that has been bred, fed, cared for and prepared the 'Kelly way' can be called a KellyBronze.  Specially selected eggs are hatched then the turkeys take around six months to grow to maturity. Traditional farming methods are used to look after the birds as they grow. Two years ago, Paul decided he wanted his turkeys to live the sort of life they would in the wild. These flocks now spend their days foraging in woodland and parading in open pasture. They shelter from the rain under bushes and fly into trees to roost at night.

To ensure they have a balanced, healthy diet, their foraging is supplemented by the traditional KellyBronze feed of drug-free and GM-free locally grown cereal. They are free to wander where they want, when they want. Kelly’s processing methods are traditional too. The birds are dry plucked then hung for at least 14 days to develop the characteristic KellyBronze flavour. Then they are hand wrapped and boxed ready for delivery. Full cooking instructions, recipes and even a meat thermometer are included to make Christmas dinner as easy as possible.

• Why do you do what you do?
  My dad was always striving to make our turkeys better, and it’s a role I have naturally inherited. Everyone who works for us feels huge satisfaction from our turkey breeding and farming programme, and this shows in the turkeys we produce.


• What achievement are you most proud of?
  I’m quite proud of the fact that I am officially a Guinness World Record holder.  I am currently the world’s fastest turkey plucker.  A record I set in 3 minutes 19 seconds in 2009. Otherwise, it has to be the knowledge that we are producing birds that really help make Christmas special for our customers.


• What is your most memorable moment?
  I am always proud when we win awards. We have had huge success for our KellyBronze turkeys, including the British Turkey Federation’s Best Christmas Turkey Award for the past three years. But I was also thrilled to receive an industry award, the Rupert Chalmers-Watson trophy, naming me Turkey Man of the Year; an award my father, Derek, has also won.


• If you were Prime Minister what would you do to encourage more people to eat British?
  I would pass a law banning anyone from even thinking about importing turkey when we grow the best that money can buy in this country. And I’d make it a law that everyone had to eat healthy, delicious turkey once a week.


• Favourite food and why?
  It has to be a beautifully roasted KellyBronze. It’s the easiest meal you can cook – simply put it in the oven and 2 hours later it is cooked to perfection. All the trimmings are nice at Christmas, but in summer I like roast turkey served with salad or piled into a soft bap – and it’s a lot healthier than a burger.


• What are your predictions for the future of British food?
  The British public is definitely becoming more aware of the importance of buying British food. My message to people is “If you don’t buy British now, you may not be able to in the future” – and that couldn’t be more true of the British turkey industry.


• If you were an advertising executive what slogan would you use to promote British food?
  Use us or lose us!


• Beat the Recession tip?
  Buy a whole turkey this Christmas as it is by far the best value. When you buy a crown or a joint, remember you have paid for the rest of the turkey in the increase in pence per kg so you may as well have the legs too.


• What's on the menu this evening?
  Funnily enough, leftover KellyBronze turkey from our Sunday roast, which my wife is making into spicy Thai-style patties. I may have a beer as well...


• How can people get hold of your products?
  Turkey is readily available all year round in supermarkets and butchers. Make sure you look out for the Quality British Turkey stamp alongside the familiar Red Tractor logo when you buy. See Love British Food for more information.  At Kelly’s, we start taking orders for Christmas and Thanksgiving in September – visit our website or phone 01245 223581, or contact a local franchisee through our website. Your turkey will be home delivered, or for a traditional family experience, come and collect it at the farm gate.