Our pasture-raised whole turkeys are raised on a corn- and soy-free diet and air-chilled for quality. At 11–14 pounds, they're a great size for a smaller Thanksgiving gathering or a traditional Sunday dinner.
What makes our whole turkeys special
Our turkeys are raised outdoors on pasture with fresh air, sunshine, and room to roam. They're fed a corn- and soy-free ration and raised with care from start to finish.
Unlike conventionally water-chilled poultry, our turkeys are air-chilled after processing. This means they aren't submerged in a water bath during chilling, helping preserve their natural flavor without absorbing excess water.
At 11–14 pounds, this turkey is a good fit for a smaller holiday gathering or family dinner, with the possibility of leftovers for sandwiches, soup, or homemade turkey broth.
Storage & Shelf Life
Keep frozen until ready to use. Whole turkey can be stored frozen for up to 1 year for best quality.
Thaw in the refrigerator, allowing approximately 24 hours for every 4–5 pounds of turkey. Plan on 3–4 days for a turkey this size. Once thawed, cook within 1–2 days.
How to cook a whole turkey
For a simple roast turkey, thaw completely, pat dry, and season generously with salt, pepper, butter, and your favorite herbs. Place breast-side up on a roasting rack in a shallow pan.
Roast at 325°F for approximately 2¾–3¾ hours, depending on the size of the bird. Begin checking the internal temperature before the estimated cooking time is up.
Turkey should reach an internal temperature of at least 165°F in the thickest part of the breast and innermost part of the thigh and wing. Allow the turkey to rest for 20–30 minutes before carving.
Save the bones for a pot of homemade turkey broth!
