For our 2025 Christmas Competition you can win a Free Range Turkey or Goose (to the value of €85) plus €200 for the charity of your choice.
This year you can enter via either FACEBOOK or INSTAGRAM.
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The charity you nominate must be a genuine registered Irish charity.

To enter the competition you should comment on the original FACEBOOK or INSTAGRAM post, so that we can see your entry. In your comment you must tell us the name of the charity you would like us to donate €200 to on your behalf. Please also follow us on FACEBOOK and/or INSTAGRAM and share the competition.

Click here to see the original Facebook post

Winners have two options for collecting their prize:

• collect their bird from us in Midleton on 23rd December
• collect it from one of our partner butchers

No cash substitute can be given but if you purchase your East Ferry Farm Free Range Turkey or Goose from us we will refund you (maximum refund is €85)

The winner will be selected by a draw on 12th December 2025.
Only one entry per person will be entered in the draw.

This is the ninth year that we have run this competition. Charities nominated which won were Cork Penny Dinners (2018), Marymount Hospice (2019), Breakthrough Cancer Research (2020) and Our Lady’s Hospice & Care Services (2021),  Focus Ireland (2022), The Midleton Hub (2023), Midleton Meals on Wheels (2024) and The Kindness Krew Cork (2025).

Please follow us on FACEBOOK and INSTAGRAM and share the competition!

Make your Christmas extra special with a Free Range White or Bronze Turkey or Goose from East Ferry Farm.

The post Win a Free Range Turkey or Goose PLUS €200 for your Favourite Charity appeared first on East Ferry Farm.

Louise kindly decided to donate her prize Turkey to the charity and Yvonne and Robbie donated even more Turkeys to make the Midleton Hub’s community Christmas dinner really special this year.

The Midleton Hub’s mission is to provide a community-based environment where people can feel safe, welcome and create connections with others should they choose to do so, in a culture of openness, honesty and confidentiality in regard to wellbeing and mental health. Bunny O’Riordan founded the Hub to provide community resources that were not available to him following his son’s death from suicide. He firmly believes that the Midleton HUB can really help people who experience serious negative mental health tendencies like his son did, or people who are forced to experience the bereavement of a loved one due to suicide.

The vision is to provide individual and group therapy with bereavement support groups for those who are vulnerable in our community.

Follow us on Instagram an ad Facebook to find out about next year’s competition.

The post Midleton Hub were the charity chosen in our 2023 competition appeared first on East Ferry Farm.

In doing so we have had to make some changes as follows:

• We can only offer full birds, as we are not butchers ourselves, this year we are not going to be able to offer the service of bone and rolled, butterfly, crowns etc. Simply to reduce the handling of products, helping to eliminate any possible risk of exposure to Covid 19.
• To reduce waiting time on collections, we ask all orders be paid for at time of ordering. This is to eliminate handling of money use of payment facilities, reduce the need for more staff at collection point.
• Collection time from CGI Midleton on Wednesday 23rd December will be from 9.00am to 5.00pm.
• Collection times from 2 points in Dublin on 22nd December 2020 – Northside 3pm to 4pm and Southside 5.30pm to 6.30pm
• Collection from butchers on the 23rd December.

For collection outside the 23rd December, this is only possible by prior arrangement with Yvonne on 086 8547574.

Please have an order confirmation number to hand on collection.

The post Christmas 2020 appeared first on East Ferry Farm.

Cgi Food Park,
Knockgriffin,
Midleton,
Cork
P25 A406

on 23rd December from 9am to 5pm.

Here is a google map to help you to find the location. Or

Click here to download print friendly directions

The post Midleton Collection Point for your Christmas Turkey and Goose order appeared first on East Ferry Farm.

We have a number of partner butchers  (shown below)  who are facilitating our customers by acting as a collection point for their bird.

Click here to order a bird to collect from a partner.

This is great news for customers. Of course we will be at CGI Food Park in Midleton on 23rd December where local customers can come to collect their bird direct from us. We cannot offer home delivery.

This is a list of delivery points for 2022 – to place an order now click here:

The post Collect from a Partner Butcher appeared first on East Ferry Farm.

The birds are individually sealed in food safe bags at the abattoir. Then immediately the Turkey’s sealed bag is placed in a second wrapping which contains a gas flush. The gas flush does not come in contact with the Turkey meat. The gas flush is an important element of the packaging as it not only helps to keeps the temperature correct, but it also protects the Turkey from damage, it’s in its own protective bubble.

The Turkey in its bubble is then kept in refrigerated storage. When the collection or dispatch day arrives the birds are placed in a protective cardboard box with ice-packs. We wrap up warm that day as we do it all within the cold storage area!

All birds dispatched will travel in a temperature controlled vehicle.

We advise that as soon as the package is opened the bird is refrigerated. So if you have not yet made room in your fridge, don’t open it up to “check it’s okay”, because the temperature will be disturbed. The packaging is designed to keep the free range turkeys and geese at the optimum storage temperature until 23rd December.

Remember that there are giblets wrapped up in a bag contained in the cavity

The giblets make wonderful stock for your Christmas gravy, but they will spoil your dinner if forgotten!

The post Ensuring your Bird Arrives in Perfect Condition appeared first on East Ferry Farm.

Roz said:

My best ever turkey came this year from East Ferry Farm in Co Cork. Delivered by Fastway, it was also the most efficient operation. I didn’t have to ask for giblets, as they came with it (why don’t they always?), and they made a terrific gravy. The turkey broth afterwards is always a good indicator of a good bird, and it cooled to a thick, flavoursome jelly. I am booking next year’s (in case I am cooking again) which is as good as I can say.

The farm also does geese and chickens, so it’s worth seeking them out before next Christmas.

Click here to visit Roz Crowley’s Food Blog.

The post Roz Crowley’s Review of our Free Range Turkey appeared first on East Ferry Farm.

INGREDIENTS

• 1 large onion diced
• 2 gloves garlic crushed
• 2 tbsp mild curry powder
• 1tbsp plain Flour (can use gluten free)
• 1 small jar mango chutney (sharwoods brand)
• 1tbsp tomato puree
• 1 can chopped tomatoes
• 2 pints reduced salt chicken stock

METHOD

Gently cook onion and garlic with a tbsp of rapeseed oil in a saucepan for 5 minutes or until soft, stir in curry powder, flour and tomato puree and cook on a low heat until paste like for 5 minutes.

Slowly whisk in the warm chicken stock, chopped tomatoes and then add the jar of mango chutney and season to taste. Cook for 15-20minutes

Add cooked chicken and serve with steamed rice.

Tip: Add a can of Thai gold coconut milk this makes it creamy and use Thai gold organic rice.

The post Neven Maguire’s Family Friendly Free Range Chicken Curry appeared first on East Ferry Farm.

250g Butter

3 tbsp Sage

1 medium sized onion

1 Lemon, peel cut into strips

Seasoning-Salt and Pepper

Stuffings:

400g homemade stuffing

Preheat the oven to 200C/400F/Gas Mark 6

On Christmas morning prepare to stuff your turkey with your prepared stuffings.

Soften the butter in a bowl add the lemon peel, sage and mix. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.

Place the sausage meat stuffing in the neck cavity and then line the cavity with some tin foil or parchment paper and loosely pack the sage stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing enclosed.

Put the Turkey onto a large roasting tray and cover with some tin foil.

Place the turkey into the oven and reduce the oven temperature to 160˚C/325˚F/Gas mark 3.

Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven.

Remove the foil from the turkey for the last 20 minutes of cooking and increase to oven temperature to 180˚C/350˚F/ gas mark 4.

When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.

Allow the meat to rest when it comes out of the oven and carve as required.

The post Kevin Dundons’s Christmas Turkey appeared first on East Ferry Farm.

INGREDIENTS

1 tbsp rapeseed oil
1kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes
200g of leftover turkey
1 large onion, roughly diced
3 cloves of garlic, finely chopped
3 tbsp of Thai green curry paste
400ml of coconut milk
250ml of chicken stock
300g of basmati rice

Place a medium sized pot over a medium high heat and add the oil.

Add in the onion and garlic and fry for five minutes until softened.

Add in the curry paste and stir fry for a further minute.

Add in the coconut milk, stock and squash and bring to the boil.

Reduce the heat and simmer for 15 minutes until the squash is tender when pierced with a fork.

Mix through the leftover turkey and the the curry is ready to serve.

Serve straight away with some warm rice.

The post Donal Skehan’s Leftover Turkey and Squash Thai Green Curry appeared first on East Ferry Farm.