Why KellyBronze Turkeys Are America’s New Thanksgiving Obsession

When you think “rock star,” your mind probably doesn’t go straight to a turkey farmer — but Paul Kelly isn’t your average bird man. The founder of KellyBronze, the UK’s most celebrated heritage turkey brand, has taken his slow-grown, free-range, hand-plucked birds across the Atlantic, setting up shop in Virginia and taking Thanksgiving by storm.

Paul holds not one, but two Guinness World Records — for the fastest turkey plucker and the fastest turkey carver on the planet. It’s part showmanship, part craftsmanship, and all heart — the kind of passion that turns a simple holiday meal into a culinary event.

Unlike the mass-produced birds lining supermarket shelves, a KellyBronze turkey is a work of art — slow-grown to full maturity, hand-finished without water, and dry-aged in temperature-controlled rooms to lock in flavor and texture. The result? A rich, juicy bird with unparalleled depth — crispy skin, tender meat, and a gravy that could make a grown man weep.

In a candid conversation with Tom Barnas, Paul opens up about bridging the Thanksgiving traditions of the UK and the US, his family’s multi-generational approach to farming, and how attention to every tiny detail — from plucking to carving — defines the KellyBronze experience. He even teases the idea of a turkey cook-off, because when you’re the fastest carver in the world, competition is just another way to celebrate the craft.

With Thanksgiving around the corner, KellyBronze isn’t just selling turkeys — they’re redefining the ritual. It’s not about mass production or speed; it’s about care, character, and the kind of flavor that only comes from doing things the hard way.

So this year, as kitchens fill with laughter and the scent of roasting birds, remember: there’s turkey… and then there’s KellyBronze.

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