Galician turkey is a hen carefully raised exclusively by Coren’s 300 farming families in the northwest of Spain’s Iberian Peninsula. Cereal-fed, Galician turkeys are quite different from traditional gamey bronze or heritage birds because their meat is leaner and smoother in flavour, and they are not dry-aged.
A Christmas turkey remains the centrepiece of a traditional Christmas dinner, especially in the UK. According to the British Poultry Council, 8-9 million turkeys are consumed at Christmas, with around 90% of these birds being British.
Many of these turkeys are premium birds which are promoted for their deep gamey flavour. However, not every guest enjoys the strong taste of a turkey that has been hung and dry-aged to mature. Spanish turkey from Galicia provides a more tender and delicious alternative for people who prefer a classic turkey that simply tastes better.
Javier de la Hormaza, Basque chef and owner of Basco, explains why. “Galician hens are so much smoother, softer on the palate and naturally more succulent than traditional turkeys. They don’t possess the overpoweringly gamey taste or dry texture that some British turkeys have.”
What is a Galician turkey?
Galician turkey is a traditional Spanish Christmas food from a specific bird that is fed and raised in a particular way.
- Spanish turkey from Coren comes exclusively from Galician hens, which are more tender than male stag turkeys.
- They are traditionally reared by over 300 experienced small family farmers in Galicia, northwest Spain, traditionally rear them.
- Their exceptional quality comes from generations of farming expertise and a total commitment to animal welfare.
- Galician turkeys are fed a carefully balanced, cereal-based diet of maize and soya, adapted to each growth stage.
- These young hens are reared for around 90-100 days, not dry-aged, to deliver smoother-tasting, more tender meat.
- Coren is one of Spain’s leading agricultural cooperatives in the gastronomic region of Galicia.
With over 30 years’ experience, Coren is one of the most respected Galician turkey producers in northwest Spain. They are the primary turkey producer to carry the official Galicia Calidad quality seal. This guarantees its authentic Galician origin and high production standards.
The combination of the above come together to produce a premium Spanish whole turkey like no other Christmas turkey.
Galician turkey vs British turkey: what’s the difference?
The big difference between Galician and British turkeys is their maturity and how they are reared. Premium British turkeys are grown for longer and hung like game. This is what builds British turkey’s deep, distinctive gamey flavour. Coren hens, raised in Galicia, are much younger and exclusive fed the cereals maize and soya. Basco’s tasting finds Galician turkey to be milder and smoother than British turkey.
| Coren Galician hen | Bronze turkey | Norfolk Black turkey | Standard white turkey | |
| Origin | Galicia, northwest Spain | UK | UK heritage breed, also called Black Spanish | UK or imported |
| Bird | Hens only | Bronze breed hens and stags | Heritage breed | Fast-growing commercial strains |
| Age | About 90-100 days | Approximately 140 days – twice the age of a standard intensive turkey | Slower growing than white birds | 70 days – the UK legal floor limit for intensive indoor turkeys |
| Processing | Sold frozen and vacuum packed | Dry plucked by hand, then hung and dry-aged like game for at least 7 days | Often dry-plucked and hung by small farms | Usually wet-plucked and sold fresh or frozen |
| Flavour | Smooth, soft and not gamey | Rich, often described as gamey | Fuller and slightly gamey, often compared to pheasant | Mild, can be bland or dry |
| Texture | Lean and tender | Firm, moist with more marbling | Fine texture, smaller breast | Soft and can dry out |
| Best for | Guests who want classic turkey and no game notes | Lovers of deep, rich flavour | A talking point for adventurous eaters | Budget bird for big gatherings |
| Example price, 6-7kg | £95 at Basco | £105 for KellyBronze at Abel & Cole | Varies by farm | Lowest |
Galician turkey vs bronze turkey
The gamey taste of bronze turkeys comes from hanging the birds, then dry-ageing them for at least 7 days. Galician hens are younger, making them lean and tender with a smooth, soft taste.
Galician turkey vs Norfolk Black turkey
The Norfolk Black, also known as Spanish Black, grows more slowly than standard white birds and has a finer texture and smaller breasts. Galician turkey is not gamey at all, unlike Norfolk Black turkeys, which have a fuller flavour.
Galician turkey vs standard supermarket turkey
Galician turkey is reared for 90-100 days, whereas standard turkeys are fast-growing commercial breeds that are grown for only 70 days. When cooked, standard turkeys can be bland and dry, unlike Galician turkey which is smooth and tender.
Why doesn’t Galician turkey taste gamey?
A gamey taste is very much an acquired taste. Some turkey has a gamey flavour, which is derived from how it is matured. How old the bird is and whether it is then hung and/or dry-aged can dramatically affect the intensity of its gamey notes. For example, if you have an older bird, such as a bronze turkey, that is reared for longer, then hung and dry-aged for 7 days, it will taste rich and gamey.
Conversely, if you rear hens carefully, like Coren family farmers do, feed them a cereal diet for 90-100 days and don’t dry-age them, the result is a Galician turkey that is wonderfully tender with a refined soft flavour.
Basque chef Javier, owner of Basco, shares his tasting notes on why he finds Galician turkey less gamey and the perfect Christmas turkey. “What’s really nice about this turkey is how smooth it is. Some traditional turkeys have a really gamey taste; this one is much softer on the palate, which we put down to it being a hen.”
Hen or stag: does a female turkey taste better?
Female and male turkeys are quite different. At first sight, you might not be able to tell them apart. Hens, however, tend to be smaller and juicier, whereas older stags are larger and the meat can be coarser and drier.
Yes, stags have bigger breasts and can give you more meat per bird, but a 6-7 kg hen is more tender when cooked and can still happily feed between 8-10 guests.
The reason Galician turkey hen’s meat is so soft and tender compared to large male birds is that hens put on fat earlier. This means they carry more fat under the skin, which results in tender meat. Also, the size of the bird counts when cooking because the larger the turkey, the harder it is to cook evenly, often resulting in overcooking. Smaller turkeys can be cooked more evenly.
Is Galician turkey good quality? Welfare and certification
To be assured of high-quality and free range turkey, look for assurances such as welfare standards and official certifications. All Coren Galician turkeys carry not one but three certifications:
- Galicia Calidade – this is the Xunta de Galicia’s guarantee mark for products made in Galicia from Galician raw materials. Established in 1991, all Coren turkeys comply with the Galicia Calidade quality standards.
- Welfair – this science-based animal welfare certification is from IRTA (Institute of Agrifood Research and Technology) and NEIKER (Basque Institute for Agricultural Research and Development) and is built on the European Welfare Quality and Animal Welfare Indicators protocols. Welfair assesses animals on the farm and at slaughter, with yearly audits.
- BRC and IFS Food: BRC (officially known as BRCGS or British Retail Consortium Global Standards) and IFS Food (International Featured Standard) are two of the world’s leading, globally recognised food safety and quality standards for processing.
From the home of Galician beef
Galicia is world-famous, not just for Spanish turkey, but also for its beef. The high quality of Galician turkey and Galician beef comes from the same farming culture. Both have a deep respect for tradition and rely on small family farms, not industrialised mass production. So now you can enjoy turkey from the same region as the beef you already know and love.
An example of premium Galician beef is Rubia Gallega – Basco’s Galician steak range. Rubia Gallega steaks have intense marbling and a rich, buttery texture developed by a diet of grass and dry ageing.
A Spanish twist on Christmas dinner
Spain has a long association with turkey, which is why it often features in a traditional Spanish Christmas dinner. The tradition dates back to when Spanish explorers and conquistadors brought turkeys from the Americas to Europe in the 16th century. Once established in Spain, turkey became popular in royal courts and among the aristocracy. From Spain, the appetite for turkey spread throughout Europe to France, Germany, Scandinavia and eventually England. Henry VIII was famously served turkey in Tudor times.
In Galicia, Christmas Eve is traditionally all about seafood. On Christmas Day, Spanish turkey takes centre stage at the dinner table. Pavo trufado de Navidad is especially popular Spanish Christmas food. This is a cold cut or roll made from minced turkey, heavily flavoured, stuffed with black truffles and served sliced.
How to defrost and cook a 6-7kg Galician turkey
If you want to enjoy a perfectly cooked Spanish turkey, follow these simple instructions which include the turkey cooking time per kg. Please note that any Spanish turkey sold in the UK, including a Coren Galician turkey, is likely to be a whole frozen turkey and will therefore need defrosting.
- Defrost the Galician turkey in the fridge at 4ºC, allowing 10-12 hours per kg. So, for a 6-7kg bird, allow around 3–4 days for it to properly defrost.
- A 6.5kg Galician turkey will take about 4 hrs 20 mins to cook. Food Standards Agency guidelines recommend cooking at an oven temperature of 180ºC / Gas 4:
- Up to 6.5kg – 40 mins per kg cooking time.
- Over 6.5kg – 35 mins per kg cooking time.
- Remove the turkey from the oven and leave it to rest in a warm place before carving.
- As Galician turkey is lean, it is advised that you cover the bird with foil, baste and check it with a meat thermometer so it doesn’t dry out.
FAQs
- What is a Galician turkey?
A Galician turkey is a turkey that is reared on small family farms in the Iberian Peninsula in northwest Spain. The Coren cooperative is the most famous producer with over 300 farms and over 30 years of experience.
- Is Spanish turkey different from British turkey?
Yes. Spanish turkey, particularly Galician turkey, is raised in a different climate on a cereal-based diet and is very lean. Unlike standard white turkeys, they not intensively farmed and are renowned for their mild, smooth taste and tender texture.
- Why do some turkeys taste gamey?
It is true that some turkeys taste gamey if they are hung and allowed to dry-age over time. This hanging and dry-ageing process can transform their taste and texture, making their flavour deeper, earthier and more intense. Some people don’t enjoy this stronger flavour.
- Is a hen turkey better than a stag?
Yes. Many people consider female turkey meat more desirable than male turkey meat. Younger hen turkeys carry more fat under the skin making the meat generally more tender and smoother tasting when cooked.
- How many people does a 6–7kg turkey feed?
What size turkey do I need for around 8-10 guests? A 6-7kg turkey will feed them quite comfortably and still have leftovers for you to enjoy over Christmas. Leftover turkey keeps well in the refrigerator and is perfect for sandwiches, buffets, pies and curries.
- How long does a 6–7kg frozen turkey take to defrost?
A 6-7kg frozen turkey will take around 3-4 days in the fridge at 4°C. Defrosting a turkey in a fridge is the safest and most reliable way because it keeps it at a consistently cold, regulated temperature ensuring it defrosts evenly.
- How long do I cook a 7kg turkey?
A 7kg turkey will take about 4 hrs 5 min at 180°C to cook using Food Standards Authority guidelines. This is worked out by allowing 35 min per kg. Remember to cover the turkey with foil and baste it regularly to avoid it drying out, then rest it before carving.
- What does the Galicia Calidade seal mean?
The Galicia Calidade seal has been in existence since 1991. It is the Xunta de Galicia’s guarantee mark to certify authentic Galician provenance and standards. Coren turkey is the primary turkey producer certified to carry the official Galicia Calidad seal.
- When should I order my Christmas turkey from Basco?
All Coren Galician turkey from Basco is delivered frozen in specially designed packaging. You can order anytime before Tuesday 22 December, but remember to allow time for the turkey to defrost properly in your refrigerator before cooking.
Order your Galician turkey now
To avoid disappointment, order online now. As Basco delivers Coren Galician turkey frozen, you can keep it frozen until you need to defrost it for your Christmas celebrations. The last date for ordering is Tuesday 22 December 2026. Free delivery for orders over £75. You can also choose a Priority delivery date.
