Corporate Christmas
The tradition of turkey
Adlington Ltd, a third generation family turkey farming business is gearing up for Christmas 2016. Rod Adlington (pictured) discusses what makes a Christmas turkey truly special.
Here at Adlington, we have kicked off our campaign for Christmas 2016 in the best way possible with a gold award for our Bronze free-range turkey. Our business, based in Warwickshire, has been supplying
high welfare oat fed turkeys for the past 60 years, and since 2000 we have been producing a range of value-added turkey breasts with a variety of different stuffings. We’re a company that is always
looking at new ideas and tapping into the latest consumer trends and this year, we are marketing a brine kit, following the method that has been popularised by celebrity chefs; a raw turkey is brined in a salt and spice brine for up to 48 hours before cooking. Our brine kit is simple mix of salt and spices, but you can easily add your own twist to the mix. Whiskey and cinnamon are both good choices, but in fact any additional flavours can be added to the pre-prepared brining bag. Simply add water and the raw meat, tie up the bag and leave in your fridge for 48 hours. The end result will be incredible succulent and tender. Another new product in development for this Christmas is the six-cut
turkey; de-boned, the meat is ready to be cooked either in either individual parts or altogether. We even include a stock bag so customers can easily make delicious gravy. The six-cut option helps keep the tradition of a turkey dinner alive, without the hassle of bones. Speaking of tradition, it is always very interesting to watch the trends and
consumer reaction because every year it is very different. Last Christmas saw shoppers return to the whole turkey option, rather than the boneless breast alternative that had been gaining momentum for the past few years. Although a frozen bird is undoubtedly the cheaper option, we have
actually seen a rise in customers wanting to ‘go premium’ when it comes to their Christmas dinner. Households seem to want the very best at Christmas, and who can blame them? We are also seeing a return to the idea of gifting Christmas turkey, a
theme that is becoming quite common amongst businesses wanting to threat their customers, staff or even suppliers. Whether it be a whole turkey or a three bird roast, our very high end black and gold presentation boxes show the product off at its very best and really completes the picture and reflects the amount of effort and care put into bringing the consumer the very best that Warwickshire can provide. When it comes to buying your Christmas turkey, there are a few things to
consider. Always buy from a trusted source, preferably from independent store where you can ask the producer directly about the product and how it was reared. When it comes to size, modern turkeys are good at feeding quite a few people; a four-kilogram bird is suitable for six to eight people, while a six-kilogram turkey will feed ten to 12 guests. With a traditional oat-fed turkey, the way to enjoy the product is definitely
on the bone in its whole state, cooked slowly. The oat feeding completely changes the fat levels on the bird resulting in a naturally delicious and succulent product, one that even modern, fan assisted overly efficient ovens can’t ruin. All that’s left is for you to enjoy your Christmas feast.
www.adlingtonltd.com September 2016 CHAMBERLINK 41
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