This Easter we bought a previously frozen, white-feathered, “traditionally reared” Turkey at half price from Wrens butchers in the Buttermarket. I believe “traditionally reared” means TFTA accreditation. This means better welfare standards and environmental responsibility, slower-growing breeds and reared to full maturity. The turkeys are dry plucked, finished by hand, and then hung like a game bird for at least seven days.
Chris Wren who sadly passed away on 28th June was MD of Wren’s Butchers in Thame, which the Wren family still own to this day. They have been butchers for over 45 years in Thame, 25 of these on the present site.
This 5.2 kg bird took 3 hours to cook. We wrapped the breast with butter and streaky bacon
