Kelly Turkeys

Founded in 1971 on a small farm near Chelmsford, Kelly Turkeys began with Derek and Mollie Kelly’s mission to raise not the most turkeys, but the best.

Their dedication to tradition and quality led to the creation of the KellyBronze turkey, a breed with roots over 75 years old. Raised naturally in woodlands, foraging on berries, grubs, and nettles alongside a diet of wheat and soya, these turkeys mature to more than twice the age of standard birds, developing exceptional flavour and texture.

Today, Kelly Turkeys remains a proud family business, with three generations now involved. Under the leadership of Paul Kelly, the family continues to champion sustainable, high-welfare farming.

Hand-finished, dry-aged for up to 14 days, and celebrated by chefs such as Delia Smith, Gordon Ramsay, Jamie Oliver, and Nigella Lawson, KellyBronze turkeys have become Britain’s most awarded, setting the standard for what turkey should taste like.