Meet the Makers: Walters Turkeys

1. Who’s behind Walters Turkeys, and how did it all start?

The Walters family have farmed high on the Berkshire Downs, adjacent to the famous Ridgeway path, since 1911. In 1971, Phillip and Julia Walters formed Walters Turkeys, taking over and continuing Julia’s family business of producing turkeys for the Christmas market.

We are very much a multi-generational family business. Phillip and Julia are still involved, while Edward oversees the running of the business. His sister Helen and wife Kate run the office. In December, it’s all hands on deck, with our teenage children now proving a great asset to the team.

Our turkey business has evolved over the years in response to the high demand for quality traditional turkeys. Through word of mouth, the internet and social media, our brand has grown – a testament to the quality of our turkeys and our dynamic family business.

2. What has stayed important to you as Bower Farm has grown and evolved?

We are very passionate about the welfare and production of our turkeys, carefully selecting slow-growing breeds that reach full maturity naturally.

We use traditional farming methods to rear our turkeys and enjoy seeing them running through the meadows. They are dry-plucked and hand-finished on our farm, then game-hung for up to two weeks to ensure our turkeys are moist and tender, and develop that full, old-fashioned flavour Walters Turkeys are renowned for.

3. What do you think sets Walters Turkeys apart?

We are a very well-established family business and produce the highest-quality turkeys using traditional farming methods and the highest standards of welfare.

4. What do you hope people feel when they eat your turkeys at Christmas?

The knowledge that their turkey has enjoyed the fresh air and had the freedom to roam the pastures. They have been produced with care and attention, with the highest welfare standards on our working mixed family farm.