I farm: “500 traditional bronze turkeys, 100 geese and a few lambs and pigs on 50 acres of land at Maperath Farm. Our birds are certified free-range and we sell direct to the customer.”

This week: “It’s our main slaughter, so we’re mental busy. All the turkeys and geese are sent to Hogans factory in Kells to be professionally processed. The birds are oven-ready when we get them back.”

Big birds: “We have four different breeds of hen turkeys to cater for all family sizes, from 10lbs (4.5kg) up to 20lbs (9kg). Approximately 2% turn out to be male.”

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Night duty: “I get the chicks in July when they’re one day old. I have cameras installed and I check them every few hours. If they hear a noise or see a rat they panic and bundle together, and the same if they’re too cold, so you have to be careful that they don’t smother. I nearly have to camp out with them for the first three to four weeks – I can’t afford to lose my livelihood.”

Costs: “My feeding bill is €12,000, insurance is €2,000 and refrigeration costs are €1,000 for the year. It’s €7 per chick and €10 per bird for processing and packaging. It’s a compulsory savings scheme.”

Prices: “I’m selling at €4.75/lb. The average turkey would be 15lbs (6.8kg) and costs about €70. People aren’t as conscientious about the price this year, I’ve noticed.”

Free-range v factory: “They become stressed and confrontational in sheds with up to 15,000 birds, and this is how pecking orders develop. They won’t go outside or leave the comfort of their area, and they stay beside the feeders and eat way more. Mine are outdoors playing and scratching and poking.”

Quotable quote: “It would be a huge help to small producers if the department published a list of certified free-range producers. Ireland prides itself on its quality of meat, but my birds are totally untraceable. There’s no benefit of being certified.”