Our pasture-raised whole turkeys are raised on a corn- and soy-free diet and air-chilled for quality. At 15–18 pounds, they're a great centerpiece for Thanksgiving, Christmas, or a large family gathering.
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 15–18 pounds, this is a good-sized bird for feeding a crowd. Whether you're gathering for Thanksgiving, Christmas, or a big Sunday dinner, there's plenty of turkey to go around—and hopefully some leftovers for the next day.
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 4–5 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 3¾–4½ 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.
Don't throw away the carcass! The bones make excellent homemade turkey broth for soups and other meals.
