Watching (as I do) Countryfile this morning, it was quite stunning to see the difference between free range turkeys and barn-reared ones. As Compassion in World Farming pointed out, consumer pressure is the best way to ensure compassionate treatment for turkeys. Frankly, I don't want to eat a turkey that's been reared in such close quarters that it needs vast amounts of antibiotics to stay alive or that's been bred so that its breast is so heavy it can barely stand.

I wondered where I was going to find a free range turkey, and while I'm hoping my local butcher stocks them, the CIWF also publishes a guide to free range and organic turkey outlets.