Turkey Thighs

What it's good for:

Roast them at 400°F for 45–55 minutes until they hit 165°F and the skin is crispy. Braise them in liquid at 325°F for 1.5–2 hours until tender and falling apart. Slow cooker on low for 6–8 hours.

Turkey thighs are the forgiving cut of the bird, harder to dry out than breast, more flavorful. Season them well and let the heat do the work.

Here's what you're getting:

Turkey thighs from birds raised on open pasture supplemented with GMO-free feed. The extra fat in thigh meat means more flavor and more moisture retention during cooking.

No hormones, no antibiotics. Pasture-raised birds that actually lived like birds.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed turkey thighs in the fridge for 1-2 days, or refreeze immediately if not using.