The Traditional Turkey range is formulated to a calorie : protein ratio appropriate to the age of the bird. This carefully specified balance of energy and protein promotes the nesessary levels of intramuscular and subcutaneous fat, which ensures maximum flavour and succulence of the finished bird.

All energy providing raw materials used are carefully selected to ensure that fat deposition under the skin is present as a creamy white finish, giving the most acceptable presentation. Turkey meat is naturally very lean. ForFarmers Traditional Turkey range encourages nutritionally enhanced fat deposition into the muscle, which helps retain the full flavour of the cooked bird.

Careful consideration of dietary ingredients help ensure that the traditional maturation process delivers a full flavoured bird without the risk or unacceptable taints to the more sensitive palate. Attention to key micronutrient and mineral nutrition in the finishing phase - an often under valued dietary phase - helps ensure that the natural process of converting muscle into meat, delivers the most tender finished product.

OIL : 5.50% PROTEIN : 18% FIBRE : 4.50% INGREDIENTS Wheat, barley, wheatfeed, soya bean extract, sunflower extract, low glucorape, vegetable oils (GM*2), calcium carbonate, di calcium phosphate, DFP deflourinated phosphate, salt, methionine. (GM*2 - produced from genetically modified material)