Let’s talk turkey

If you want to guarantee your full turkey ahead of Christmas you may order before December 15 with Thomas Gaynor Butchers.

In the Main Street butcher’s that bears his name, Michael is standing in front of a fridge displaying cuts of all sorts of meat laid out with military precision.

When it comes to the festive feast’s main attraction, Michael assures he has everything you could wish for.

“Not matter what you want we have it,” he says confidently, “and if we haven’t got it, we’ll get it.”

He proudly reports that all of his turkey suppliers are local farmers “within five miles of here”.

“All of the turkeys are free range, for Christmas we always do free range,” he says, explaining that customers typically prefer the standard white variety.

“If someone wants bronze we’ll get it.”

“For free range we don’t like going under 12lb, after that, we can get whatever size they want,” he says. Pushed for the largest they might sell he reckons 24-25lbs.

“There’s people who go for the big turkey - there’ll be four of five of those sold.”

Michael estimates that only five per cent of his customers opt for a meat alternative to turkey.

“They would go for roast beef, a leg of lamb and hams of course are a big one,” he said, again encouraging customers to get their orders for these in as early as possible.

Somewhat surprisingly, Michael is among the five per cent who prefers non-turkey options.

“I go for a nice rib roast on the bone.”

On Christmas Day?

“I just like it - everyone else in the house wants turkey - there’s a row over it. But I get my own little cut. I’m not a big turkey man.”