“As an American in London, I've been ordering Pipers Farm turkeys every Thanksgiving since I moved here. To me, it's worth the expense to know that this turkey was well treated during its life and was able to roam outdoors like its wild American cousins. And it's always a tasty bird-- always meaty and flavourful, with skin that crisps up nicely.
I start roasting it breast down, tented with foil. High heat for the first hour, then medium heat for the next few hours, then for the last hour or so turn it breast up, remove the foil and turn the heat to high (watch carefully!). Lots of butter on the skin. This method never fails! This year everyone wanted seconds; there was barely a scrap left.
During some years I've only ordered turkey parts, or one of their boned and stuffed turkeys. It's always been top quality thanks to Pipers Farm!”
