It’s that time of year again! With the holidays seemingly right around the corner, and all the hustle and bustle that’s sure to come, we’ve got just one thing on our minds – turkeys!
It’s no secret that we’re pretty proud of our certified organic, pasture-raised turkeys. It’s a pleasure to raise them from poults in an environment and manner that is matched most closely with their natural upbringing (where they can act like, well, turkeys!), and without the use of antibiotics, non-GMO grains, or synthetic chemicals. Seeing the final product grace your holiday dinner table is an absolute honor and we are so grateful for your support.
We thought we would take this time to explain in more detail the two types of turkeys we have available and answer some commonly asked questions we’ve been receiving as pre-orders have been coming in. We know you have lots of choices when it comes to where to shop for the holidays, but we’re confident that you can taste the difference when it comes to our offerings.
And remember, pre-orders for turkeys close on November 25! We offer nationwide shipping, local delivery and farm pickup.
What size turkey should I get?
Plan for 1.5 lbs of turkey per person if you’d like to have leftovers. Also keep in mind that our heritage-breed turkeys are a little “richer” so you may find you will feel more satisfied sooner, and eat a little less. If so, you might want to estimate a bit less per person in that case.
Do I have to buy a whole turkey?
Not at all! We also have individual turkey pieces available, eg breasts, thighs, and legs. Quantities on these are limited so be sure to pre-order ASAP!
Do I have to pre-order my turkey?
Yes. Turkeys are freshly-frozen from our butcher and if you’re shipping we’ll be sending them out the week of 11/17/25 in order to allow plenty of time for thawing in the fridge before preparation. If you’re picking up from us remember to account for thawing time too!
How is my turkey safely shipped?
Your turkey will arrive freshly-frozen and vacuum-sealed from the butcher to your door. We ship in insulated shipping boxes using dry ice and sometimes frozen gel packs, depending on the shipping location, and we ship UPS Overnight to minimize transit time and preserve the meat as much as possible. Remember, if your turkey box still contains dry ice upon arrival, be sure to wear gloves to remove and place the dry ice bag outside until the dry ice has completely dissipated.
Why does my turkey have dark spots on the skin?
These are feather freckles and are completely normal! The spots of pigmentation come from the multicolored, dark feathers found on the breeds of turkeys we raise here. Supermarket turkeys have white feathers and clear feather follicles, so the freckles are far less common. We prefer the taste of the darker-feathered birds and think you will too.
How should I cook my turkey?
First, make sure your turkey is completely thawed.
This handy roasting guide will give you a general idea:
If you’re cooking a heritage turkey we like this recipe from Chef Dan Souza at America’s Test Kitchen/Cook’s Illustrated.
If you’re cooking one of our broad-breasted turkeys our go-to is Elmwood Stock Farm’s family recipe which has been used to cook turkeys for generations:
Clara Bell’s Holiday Turkey
20-pound farm-raised turkey
1 onion, quartered
2 celery stalks, coarsely chopped
a few fresh herbs (thyme, parsley, bay leaf)
salt & freshly ground black pepper
2 T. butter
2 strips bacon, uncooked
Preheat oven to 325 degrees F.
Remove the neck and giblets, and reserve for making gravy.
Rinse the room-temperature turkey with cold water, and pat dry. Place the turkey, breast-side up, into a roasting pan. Inside the cavity, insert the celery, onion and fresh herbs. Sprinkle the outside of the turkey liberally with salt and black pepper. Place small pieces of butter across top of turkey. Place bacon on outside of turkey, making an x on top. Add about 4 cups water to the pan. Cover or tent with foil, and put in oven.
Estimate 15 minutes per pound, but use the thermometer to know turkey is done. Once every hour, use pan juices to baste. Begin checking for doneness one hour prior to estimated finish time. Remove cover last 30-40 minutes to brown the skin. Your turkey is done when thermometer reaches 165-170 degrees F. Remove from oven, and let rest at least 20 minutes prior to carving to ensure juiciness.
Should I stuff my turkey?
We don’t recommend it. Stuffed turkeys take longer to cook and are at risk for overcooking and dryness. Turkeys also cook more evenly if you leave the body cavity more open to the hot air of the oven.
How long does cooked turkey last in the fridge?
The US Department of Agriculture states that cooked turkey will keep in the refrigerator for three to four days. After that, you can freeze the meat for awesome turkey leftovers well past the holidays! It’ll stay good in the freezer for two to six months.