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A Float Side Chat With Jimmy Doherty, Owner of Jimmy's Farm & Wildlife Park

At Milk & More we love working with people who are truly passionate about their produce, and there is none more so than Jimmy Doherty, the king of turkey farming. This month, milkman Gavin joined Jimmy (and his pigs) for a float side chat about turkeys, sustainable farming and that controversial question, should brussels sprouts be on the Christmas menu?!

Tell us a little bit about what makes your turkeys so special? 

My turkeys are a slow growing bronze breed, that spend their days as nature intended; roaming the pastures foraging their very own salad bar to enjoy alongside the food we give them. The mature free range birds have grown slowly and can be over twice the age of standard turkeys, which means they have a lot more flavour. 

How did your passion for sustainable farming come about? 

As a zoology graduate and studying for a PHD in entomology (insects), I always had a passion for wildlife and traditional, British farming and I also worked at Mole Hall Wildlife Park throughout my teens. 

My wife Michaela and I first set eyes on Pannington Hall farm in 2002, at just 24 years of age. We dreamt of fully restoring the derelict site back to a working, thriving livestock farm.  

What's the biggest challenge you've faced as a farmer? 

Dealing with the elements is always a challenge, Mother Nature bows to no man and as farmers we certainly get the brunt of it. Not only that but fluctuations in feed costs and utilities such as electric is a constant battle, especially in the current climate. 

What's the most interesting or surprising thing you've learned about turkeys? 

The journey of the turkey from the wild to our plates is really fascinating. Wild turkeys have been around years, living in forests in North America. They were brought back to Europe by the early settlers in the 1500’s and domesticated to the birds you see today. 

What always surprises me is that turkey eggs aren’t readily available in shops or supermarkets, they’re great for baking and have a delicious flavour. 

Do you have any favourite turkey names? 

Gobble! 

How do you celebrate Christmas? 

Surrounded by family, eating delicious food and celebrating the year.  

What’s the best way of cooking your turkeys? 

Our turkeys cook quicker because of the intramuscular fat that you don’t find in a standard turkey. Don’t stuff it, lay the bird breast down and then turn over for the last ½ hour of cooking. Keep the juices and heat them in a saucepan to pour over the meat once carved, before serving. 

What’s your favourite way of using up leftovers? 

We love risotto in my house. You can find some great recipes online - use up the leftovers with white wine, herbs, bay leaves, chopped onion, garlic and turkey stock. Finish with fresh parmesan and olive oil – delicious! 

 

Quick fire round:  

Favourite Christmas movie?

Home Alone 

Favourite Christmas side dish?

Pigs in Blankets 

Brussel sprouts? Yay or nay?

Does anyone have a choice? They have to be at the Christmas table! 

What’s your milk of choice?

Semi-skimmed. Try it with Malibu and ice for a delightful Christmas tipple! 

What’s your go to breakfast?

Egg and bacon - hands down!