Turkey sellers across the county are reporting brisk sales as Christmas approaches, but beef is also proving popular.

One of Oxfordshire's top turkey traders, Peach Croft Farm, has sold more than 8,500 turkeys and geese already this year.

Turkey sales topped 6,500 and 2,000 geese were sold, 500 more birds than last Christmas.

Owner Bill Homewood said: "Such has been the demand for our birds that we were sold out by Wednesday.

"Turkey meat continues to grow in popularity each year. A goose is the old traditional Christmas dish, but sales remain static most years, at about 2,000 birds."

All the birds reared on the farm, at Radley, near Abingdon, are free-range.

Mr Homewood said: "We're members of the Traditional Farm Fresh Turkey Association and have to abide by strict rules so we can produce the very best birds."

Jerry Broad, of Hedges butchers, which has outlets at Abingdon and the Covered Market in Oxford, confirmed the continuing popularity of turkey, but said English beef was a strong challenger.

"We've sold more than 2,000 bronze and white meat turkeys," he said.

"It's been busier than ever. Beef is very popular again, second to turkey. Geese, cockerel, duck and pork are selling well."

Buyers were also seeking out pheasant, partridge and venison, he added.

Turkey facts A male turkey is a tom, and the female is a hen

It is only the tom that gobbles. Females make a clicking sound

Ten million turkeys are expected to be eaten in this country this Christmas

The name 'turkey' is believed to have originated from the traders who sold them and who came from the Levant, which was then part of the Turkish Empire.

How to prepare the turkey:

If the bird is to be stuffed, then the cooking instructions must be for the total weight of the turkey and the stuffing

Wrap the buttered, seasoned turkey in a large piece of foil ensuring you leave plenty of space around the skin to prevent it steaming

Start cooking in a hot oven at 220fC or gas mark 7

After one hour turn the oven down to 170fC or gas mark 3 and then remove the foil 45 minutes before the end of cooking time to allow the skin to crisp and brown.