Paul took to the stage and impressed guests with his passion and excitement for what he does. He walked everyone through the history of turkeys in the UK, including plenty of personal anecdotes and family stories throughout his talk. Attendees learned that KellyBronze birds are completely free range, matured to over twice the age of a standard industry turkey, and most importantly, are plucked by hand enabling them to be dry hung and therefore more tender.
Paul demonstrated his double Guinness World Record holder skills (one for the fastest time to pluck a turkey and the second for the fastest time to carve a turkey) as he expertly carved a beautifully bronze bird in front of the crowd. As he butchered the turkey, he opened up on a topic that is close to his heart--the whole turkey vs crown debate. Paul explained that over 70% of turkeys bought at supermarkets over the Christmas season are crowns. Whilst customers often do this as they believe they are getting a better deal, the research that Paul’s team have conducted show that the cost per kilogram of a whole turkey is 44% less than the cost of a turkey crown.
Aside from being more economical, Paul went on to list the various benefits of buying a whole turkey for your Christmas dinner; the ability to make a good stock using bone marrow and the numerous tasty dishes that can be made using leftovers. Paul wanted the audience to become aware that when buying a crown, you are in fact wasting a lot of precious meat that could be used for recipes that will feed family and friends way past the holidays.
