The Bresse turkey is ‘’the christmas queen’’.
It is hatched in May and farmed free range for 7 months. We slaughter it by the beginning of December. Its flesh is tender and juicy.

The turkey is a native of América and needs lots of space and freedom to live.
Farms are generaly secluded to avoid neigbourhood issues.

Its farming time is longer than other AOP poultry and food is in compliance with AOP rules : fine cereals only (Corn from Bresse, wheat, buckwheat), cow’s milk or powdered milk.

No additives, no oleaginous.
We often heard that turkey has a ‘’dry meat’’.

It’s wrong if you respect the following advice :

• The turkey must be dry aged.
• It has to be cooked slowly and at medium temperature.
• It’s important to watch closely the breasts cookingas it cooked quicker than other parts.