Gobbling up turkeys reared on doorstep

THEY say Christmas comes earlier every year.

Well, for the Henshaws thoughts turn to December 25 at the beginning of the July when they take delivery of hundreds of day old turkey chicks which are reared at Mainsgill Farm, on the A66.
To farmers Andrew and Maria Henshaw, rearing turkeys for Christmas is nothing new – they’ve been doing it since they were kids.
“We start around the beginning of July – the count down to Christmas starts then,” says Mr Henshaw.
He takes his turkeys from a breeder he knows in the couple’s native Lancashire. This year, Mainsgill has been home to 550 – give or take.
Home for the chicks is the lambing shed, which is converted for their use.
“We build them an area which is all curved so there are no corners. We give them some heat and set up the feeders,” he explains.
“As they grow, we keep giving them a bit more room and bed them with our own straw.”
The Mainsgill turkeys are classed as barn reared. They spend much of  their  time  in-side their spacious quarters, although they are regularly given the run of the yard to stretch their legs.
“We keep them inside because there are an awful lot of foxes and also because of the weather,” said Mr Henshaw.
“If they are cold, they will use all the feed to keep warm  – nobody wants a chisel breasted bird.
“There are four or five breeds. They all come as day olds and grow at different stages. Some will be dumpy fat things, some will be 15lb birds.”
To the Henshaws, the turkeys are livestock and as much care and attention is paid to the birds as is to the sheep, cattle and pigs.
“If you don’t look after them, it is no good. You take this responsibility. It is important,” says Mr Henshaw.
“We are rearing them for the table and we have done for many years. People would not come back if they did not enjoy their turkey.
“They have a good life and a stress free life and that is reflected in the turkey at the end.”
Turkey at Christmas is just as popular as ever, says Mrs Henshaw.
What has changed, she says, is the way people want it.
“A lot want the crown, some like it boned and rolled – it’s easy carving,” she says.
Not everyone wants a giant turkey which will last them from Christmas to New Year, while others may want a multi-bird roast, where smaller birds are stuffed inside the bigger carcase.
“The beauty of Mainsgill and of having the butchers and the turkeys we rear is that we are fully in control of the process,” says Mrs Henshaw.
“Above all, the most important thing is to give the costumer what they want. When someone orders a 10lb turkey, that will be near enough what they get.
“I would never want to let anybody down. Christmas Day dinner is the most important day of the year. It can make or break your reputation. They will remember that.”
And will the Henshaws be sitting down to one of their own reared birds this Christmas? Of course they will.
Mainsgill will shut up shop on Christmas Eve – “I usually end up ringing round a couple of people who haven’t got their order,” says Mrs Henshaw – and then it’s down to the festivities.
“My mum always cooks the turkey. I really look forward to it. It just would not be Christmas without it,” says Mrs Henshaw.
Then it's down to her husband – “I am allowed to carve it now,” he says.
“That first bite – then you know every one will be good.”