Traditionally reared turkeys sell at a premium but the difference in the actual cost of the meat is a lot less than most consumers realise, says Paul Kelly, managing director of Kelly Turkeys, says in his annual newsletter for retailers.

"Our slow growing, mature KellyBronze turkeys, for instance, have up to 30 per cent more breast meat than a wet processed, large breed killed at a very young age.

"This means that £ for kg of meat, the price gap is not nearly as big – and we need to get this message across to our retail customers."

With the higher cost of feed and energy this year, Kelly Turkeys' prices are up by seven per cent.

Mr Kelly adds: "While our rise is not as much as lamb and beef, I do realise it will not be welcomed. Unfortunately, our artisan methods of production do not lend themselves to reducing cost through volume and automation."