Bresse turkey Appelation d'Origine Contrôlée

Bresse turkey has had AOC status since 1976, and has been the only PDO since 1996. Like poulardes and capons, the jewels of Bresse production, it benefits from rearing conditions that make it a delicacy of choice!

Bresse black pearl

Bresse turkey has little in common with its distant American ancestors. Rigorously selected by breeders between Mâcon and Bourg-en Bresse, like the AOP Volaille de Bresse, it benefits from the same artisanal rearing conditions.

A seasonal product, it runs for 7 months on the vast meadows of Bresse. Raised on grain (corn and Bresse cereals) and milk, the Bresse turkey owes its name to its beautiful black plumage. It features a fine, pearly skin and soft flesh.

Bresse turkeys reach maturity in time for Christmas, just in time for the Glorieuses de Bresse.

On holiday tables, it’s a delicacy of choice that will make you forget everything you thought you knew about turkey.

Gently roasted with a few chestnuts… it’s childhood all over again!

20 000turkeys

PDO production

4 à 5kg

Weight of a turkey

8month

Breeding time

Choosing the right Bresse turkey!

Like the Bresse chicken, the appellation turkey can be recognized by three elements, which must be displayed simultaneously:

the ring on the left leg marked with the breeder’s number
the red seal on the front of the wishbone
the producers’ union label.

If you’re ever in the region, don’t miss the Glorieuses de Bresse. A gastronomic and livestock festival, competition and market all rolled into one, you’ll find the very best in Bresse poultry.

GOOD TO KNOW

From America to the plate

The turkey was brought back from the New World, America, by Christopher Columbus. He thought he had discovered India. From this confusion, the turkey kept its name: the Indian hen, which has since become our local turkey.

The turkeys raised in Bresse have been carefully selected by breeders to produce a tasty, moist and flavorful bird that will delight your guests, provided you take the time to cook it properly.

Three precautions for a successful turkey:

The turkey must be well stale (6 to 8 days old).
Cook in a moderate oven, basting regularly (no higher than 170°).
Keep a close eye on the cooking process, turning the bird regularly, as the fillets are always medium-rare, well before the other pieces.

At the end of cooking, prick the bird between the flank and the thigh. If the juices run clear, your turkey is cooked. Enjoy!