Spices & Rubs
Sauces & Condiments
Types of turkeys (we offer all selections):
- Frozen - perfect for buying ahead of time. Plan for de-thawing time.
- Fresh – skip the thawing process. Ready for your preparation.
- USDA Organic – organic fed and raised with no antibiotics.
- Free Range – raised with access to the outdoors.
- Smoked - adds a lot of natural smoke flavor.
- Whole Turkey Breasts – ideal for smaller gatherings or when time-crunched.
- Cook in Bag Whole Turkeys – easy, convenient, no mess.
Have a special request or unsure of what to choose? Our expert butchers are happy to help!
Thawing a turkey
- Refrigerator: Thaw 24 hours for every 5 pounds.
- Cold Water: Thaw 30 minutes for every pound. Replace water every 30 minutes.
- Cooler: Thaw 1 hour for every pound.
Avoid a dry turkey
- Rub butter under the skin.
- Use a thermometer placed in the thickest part of the thigh. The optimum temperature is 165°F.
- Let the turkey rest for about 20 minutes before carving.
- Brine your turkey.
Brine your turkey
- You’ll need: Water, salt and aromatics (bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.)
- Clear space in your fridge for a large pot.
- Unwrap the turkey, remove giblets and transfer to a pot. Add aromatics to your liking.
- Heat 1 quart (or of a gallon) of water in the microwave until warmed. Add salt. Stir until salt is dissolved.
- Let the liquid cool.
- Pour the brine solution over the turkey.
- Pour the remaining cold water over the turkey until it is submerged.
- Cover and refrigerate for 12-24 hours.
- When done, rinse the turkey and pat dry.