Seasonal Turkey

If you have never had a farm raised pasture turkey you will be surprised by the difference.


These birds have a more robust flavor and a meatier texture.  If cooked well, we believe you will find them far superior to anything on the conventional market.

Turkeys become available in November.  In 2021 we raised our own turkeys.  Because we only have a small number to sell, we are holding a turkey lottery for our current members only.

We thank you for your support. As we get better at turkey husbandry we expect to have more to sell in the future.


Thawing a turkey:

  • 12 lbs. 3 days (6 hours in water)
  • 14 lbs. 3 1/2 days (7 hours in water)
  • 16 lbs. 4 days (8 hours in water)
  • 18 lbs. 4 1/2 days (9 hours in water)
  • 20 lbs. 5 days (10 hours in water)
  • 24 lbs. 6 days (12 hours in water)

*Refrigerator thawing is best and you should never thaw a turkey at room temperature.

**Water thawing the turkey should be completely submerged in cold water, and water changed every 30 minutes.

Cooking your turkey:

Congratulations on choosing a farm raised pastured TURKEY! The big question is always, “How should I cook this turkey?”  You may have noticed that everyone and their mother has a different idea or theory about the best way to do it, and a claim that all the other theories are faulty. Plus, if there is a family tradition of stuffing the bird, cooking in an aluminum pan or self-basting bag, brining, or smoking, I am certainly not going to tell you not to do any of those aforementioned things.  I do have a few links listed below that offer a variety of different ways to prepare your turkey.

Here are a few things that I have experienced in cooking pastured birds and would say that you will want to keep in mind.

  • They have stronger flavor than a conventional grocery store bird. Most people like this, but if you are not used to it, it can take you by surprise.
  • Their meat texture will be different, so don’t expect a fall-off-the-bone melt-in-your-mouth meat.
  • I agree with most folks that the meat tastes best if cooked to around 165 or 170 and no higher.
  • Make sure your turkey is fully thawed to prevent it from drying out in places and being under done in others.

I have had years where the turkey turned out perfect and no one could get enough of it.  I have also had years where things did not go so well. The good news, for me anyway, is that you can always make soup, and it can take even the most unfortunate of cooking fails and turn it into something delicious and wholesome.  So, if you have a tradition, don’t be afraid to go with it.  If you have never cooked a turkey before, try one of the links below.  Most importantly, remember that the reason we gather is usually more about spending time with people we love and less about whether the turkey turned out like Alton Brown came and cooked it for you, but……there is a link for some of his advice listed below.

Good luck with your birds this year.  Know that we appreciate your support.  Thank you again.

Tips on cooking pastured turkey from the Radical Homemaker

Pastured Turkey tips from Mother Earth News

Ideas from Alton Brown