Three Bird Roast
Known in America as a turducken. It’s a turkey, boned by hand with the legs and wings left on, so it still looks like a whole bird on the table. We fill it with a duck, and a chicken and then our cranberry and Pink Lady apple stuffing, then wrap it in smoked streaky bacon and tie it. There are no bones in the middle, so it carves straight through. Every slice has some of each bird and the stuffing.
Turkey, Duck & Chicken (feeds 10 to 12) – approximate weight 5 to 5.5kg
Please note: this item is available for Christmas only. It will be delivered on 22nd or 23rd December, or you can collect it from High Trees Farm on Christmas Eve.
In stock
How To Cook
Christmas Delivery / Click & Collect Info
Local Delivery
We deliver across most of Hertfordshire and parts of Essex using our refrigerated van, ensuring your order arrives fresh.
- Christmas delivery dates are Tuesday 22nd & Wednesday 23rd December
- Free delivery on orders over £45 (£5 charge for orders under £45)
- Deliveries take place between 9:00 AM and 6:00 PM
Delivery tracking and estimated time provided via email on the day
We deliver to the following postcodes:
- SG7, SG9, SG10, SG11, SG12, SG14, AL6, CM21, SG8 9, SG13 7, CM17 0, CM20 2, CM22 7, CM23 0, CM23 2, CM23 3, CM23 4, CM23 5
We do not offer nationwide delivery.
Collection
Prefer to collect? Choose Collection at checkout and pick up from High Trees Farm, Beggarmans Lane, Ware, SG11 1HB.
- Christmas order collection is on Thursday 24th December
- Collection is available between 9:30 AM – 11:30 AM on your chosen date
- A reminder email will be sent on the day of collection
For more details, check out our Delivery & Collection Information page
About Our Poultry
All our Christmas poultry comes from carefully chosen farms, including our turkeys, geese and ducks. The turkeys and geese are free-range and fed on a natural diet that includes home-grown wheat, which gives tender, full-flavoured meat.
They’re raised indoors while they’re young, then let outside to graze in grass paddocks as they grow. Each bird is dry-plucked and hung in cold rooms so the meat matures and the flavour develops.
