Thanksgiving - 100% Pasture Grazed Turkeys

Store Turkey - Pasture Grazed / Holiday Items & Specials Thanksgiving - 100% Pasture Grazed Turkeys
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Keller Crafted Ferndale Turkeys are grown on vegetative pasture and rotated to fresh pasture weekly, to allow the pasture to rest and recover. This pasture rotation is unique; it takes pasture management skill and much more labor. Enjoy! SHIPPING TO WESTERN U.S. STATES ONLY. FREE SHIPPING!!

Available from the week of 2020-11-08 and until 2020-11-15

 16-17.99 pound bird
Home Dlvry:** Turkey Shipping Only- Arrives to you on 11/19 ** - Thursdays
$80.94 Sorry, out of stock.
 14-15.99 pound bird
Home Dlvry:** Turkey Shipping Only- Arrives to you on 11/19 ** - Thursdays
$71.94 Sorry, out of stock.

PICKING THE RIGHT SIZE: We recommend 1-1.5 lbs per person for whole turkeys.

The best way to thaw your bird is in the refrigerator. The turkey will thaw about 4 lbs per day. Short on time? You can thaw your bird using the Cold Water Thaw: submerge the unopened turkey in cold water and change the water every 30 minutes. This method thaws 2 lbs per hour.

1. Now that you have your thawed, dried and rested bird, melt the butter and rub it on the outside of the bird. Sprinkle the whole bird with salt and pepper. If you would like to add a more distinct flavor to your turkey feel free to add other herbs and spices at this time.

2. Preheat the oven to 325 F.

3. Place the turkey on a roasting rack: Breast side up with a piece of tin foil tented over the breast. This creates a crispy skinned bird that looks beautiful on the table, but keep an eye on the breast temperature so it does not dry out. Breast side down. This exposes more heat to the thighs so they cook to their 170-175 F temperature more quickly. The juices pool in the breast, keeping it moist. The skin on the breast will not crisp this way. If you want to crisp the skin, you can flip the bird for the last few minutes of cooking.

4. Cover the bottom of a roasting pan with broth to add moisture to the turkey while cooking. Place the bird and roasting rack into the roasting pan. Place pan in the center of the oven and cook for about 14 minutes per pound.

5. Near the end of the cooking time, begin checking the temperature of the breast and thigh. The center of the breast should reach 165 F and the thigh 170-175 F.

6. Remove the turkey from the oven and let rest for 30-40 minutes so the bird absorbs the juices released during cooking. Use drippings in roasting pan for gravy.