The demand for Meleagris gallopavois is again outstripping supply. This year, most of us will tuck into turkey as our preferred Christmas roast. But behind the farmyard gates, what is life like for those who supply us with the fare for the most important meal of the year with our family and friends?

Geoff Shacklock is the owner of a farm in Barnwell which raises turkeys outdoors in the traditional free-range method to ensure the highest quality of product. He referred to the run-up to Christmas as “the deep breath before the plunge”. His main concern at this time of year is to “ensure all of our orders are met.”

However, many turkey farms are less fortunate this year, as some are constrained by the controlled movement of meat imposed by the recent outbreaks of bird flu in certain locations. The Shacklock farm, however, does not transport any of its turkeys further than 50 miles from where they are raised, and has not been affected by the recent outbreaks or restrictions.

With every turkey reared on the Shacklock farm set to end up on our carving boards at Christmas, we can be sure that turkey is certainly the king of the season.