Whole Turkey

What it's good for:

Roast it at 325°F uncovered, about 13–15 minutes per pound, until the thigh hits 165°F. Spatchcock it (remove the backbone, press flat) for more even cooking and crispier skin, cuts the cook time in half. Brine it overnight for extra moisture and seasoning.

Let it rest at least 20–30 minutes before carving. Don't rush this part.

Here's what you're getting:

These birds live on open pasture. They forage for bugs, grass, and whatever else they find, supplemented with GMO-free feed. That varied diet produces more flavorful, more satisfying meat than conventional birds.

Pasture-raised turkey is darker in color and has more flavor than grocery store turkey.

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 whole turkey in the fridge for 1-2 days, or refreeze immediately if not using.