Selecting a Turkey
Our turkeys are humanely raised and directly sourced—from partners we know and trust—because we believe the better it’s raised, the better it tastes. Here are some attributes to look for when selecting a turkey:
-
No Antibiotics or Added Growth Hormones
-
USDA Organic
-
USDA Organic Heirloom
-
Non-GMO and Regeneratively Raised
-
Kosher
-
Frozen (In-Store Only)
What size bird do you need?
Everyone loves leftovers, right? Whether your holiday is an intimate setting or an invite-the-whole-family gathering, choose the right-sized turkey to have enough to nibble on later. Recommended turkey order size: 1 lb. per person (no leftovers) 1½ lbs. per person (some leftovers) 2 lbs. per person (lots of leftovers).
Icy, not Frozen!
Most of our turkeys arrive to our stores fresh. Our vendor partners may use a thin layer of ice on the outside of the turkey to ensure quality, but beyond the ice crust, the turkey is not frozen.
Some of our turkeys arrive to us previously frozen. Our previously frozen turkeys are the following: Certified Organic American Heirloom Turkey, Non-GMO Project Verified Regeneratively Raised Turkey, Local Pasture Raised Turkey, and the Kosher Turkey. Even though these were previously frozen, they will be mostly thawed at time of pickup.
Thawing Your Turkey
We recommend storing it in a fridge set to 40° F or lower a day or two before you plan to cook it. Remove your turkey from the box, but keep it wrapped in plastic, and set it on a baking sheet or in a roasting pan on the bottom shelf of your fridge. Your bird’s thaw time depends on its weight and how frozen it is. For frame of reference, a fully frozen 12-16 lb turkey will take three to four days to thaw, so any turkey you reserve on the site will be ready much sooner than that.
Short on time or fridge space?
A cold-water thaw is another option for smaller birds up to 16 lb. Place your wrapped turkey in a bucket or sink filled with cold water and keep it fully submerged, changing the water every 30 minutes. A fully frozen 12-16 lb bird will take about four hours, so again, yours will thaw faster than that.
Brining
Brining is another thawing option that works well with a semi-thawed turkey. Place your unwrapped turkey in a brining bag or large bucket and cover with your brine. Place the turkey on the bottom shelf of the fridge until ready to cook. In the meantime, the turkey will continue to thaw in the brine.
Wet Brine for a 20 lb. Turkey
- 2 gal. saltwater
- 2 carrots, washed and cut into one-inch pieces
- 2 stalks of celery, washed and cut into one-inch pieces
- 2 yellow onions, peeled and sliced
- 1 stick of butter, melted
- 1 tsp. freshly ground pepper
- 1 tsp. ground sage
- 1 tsp. dried thyme
- ½ tsp. paprika
- Prepare one day ahead of cooking.
- Unwrap the turkey and remove the neck and giblets (reserve if you're making your own gravy). Pat the turkey dry with paper towels.
- Place your unwrapped turkey in a large bucket with your brine, cover it, and place it in the fridge for 12 to 24 hours until ready to cook. Tent with foil before roasting.
Dry Brine for a 20 lb. Turkey
- 1 cup Kosher salt (we use Diamond brand which is less salty than Morton’s)
- ¼ cup brown sugar
- 1 tsp. freshly ground black pepper
- 2 tsp. dried thyme
- 2 tsp. dried sage
- Prepare one day ahead of cooking.
- Unwrap the turkey and remove the neck and giblets (reserve if you're making your own gravy). Pat the turkey dry with paper towels.
- Combine salt, sugar, pepper, and herbs in a bowl. Rub all over the turkey, under the skin, and inside the cavity.
- Place in a brine or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate at least eight hours or overnight. Tent with foil before roasting.