Definition of Turkeys

Frozen Turkey: A turkey cooled to a temperature of 0°F or below via a flash freezing process, ensuring that when the turkey is defrosted it will be at the same level of freshness as the day it was originally frozen. Our Heritage Turkeys are frozen at processing time and kept frozen until shipping. They are in insulated boxes and shipped to you within 3 days.


Natural Turkey: Turkeys that have limited processing with no artificial ingredients, solutions, or colors added. Often but not necessarily free range. Our turkeys are natural and free range.


Organic Turkeys: The birds have been raised without any antibiotics or animal by-products in their feed. We do not use antibiotics, or animal by products.


Heritage Turkey: These are free range, small farm, pure breed birds that typically have superior flavor, texture and tenderness. Popular breeds include: Jersey Buff, Bourbon Red, Black Spanish, and Narragansett. We raise American Bronze Turkeys and find them to be superior to other breeds for hardiness and flavor.


Thawing Time for a Frozen Turkey

Don't forget to set aside enough time for your turkey to thaw! Here are some guidelines so you can plan accordingly.


Turkey Thawing Time in the Refrigerator (40 degrees F): Approximately 24 hours per 5 pounds.

Whole Turkey Weight Thawing Time
8 to 12 lbs 1 to 2 days
12 to 16 lbs 2 to 3 days
16 to 20 lbs 3 to 4 days
20 to 24 lbs 4 to 5 days

Turkey Thawing Time in Cold Water: Approximately 30 minutes per pound. Change water every 1/2 hour.

Whole Turkey Weight Thawing Time
8 to 12 lbs 4 to 6 hours
12 to 16 lbs 6 to 8 hours
16 to 20 lbs 8 to 10 hours
20 to 24 lbs 10 to 12 hours

Calculating Cooking Time of a Turkey

Your turkey is thawed, brined or not brined, stuffed or not stuffed. Now it's time to get it into the oven. Approximate cooking times listed below are for a whole turkey cooked at 325 degrees.


Weight (Pounds) 8 to 12 12 to 14 14 to 18 18 to 20 20 to 24 24 to 30
Unstuffed (hours) 2 3/4 to 3 3 to 3 3/4 3 3/4 to 4 1/4 4 1/4 to 4 1/2 4 1/2 to 5 5 to 5 1/4
Stuffed (hours) 3 to 3 1/2 3 1/2 to 4 4 to 4 1/4 4 1/4 to 4 3/4 4 3/4 to 5 1/4 5 1/4 to 6 1/4

Turkey Cooking FAQs

How long do you roast a turkey?

Use a meat thermometer, place a meat thermometer in the thickest part of the thigh, making sure not to touch the bone, and roast the turkey in a 325 degree oven until the meat thermometer reaches 165-170 degrees in the thigh.


What size turkey should I buy?

We recommend 1-2 lbs. per person to provide plenty of turkey for dinner as well as for leftovers.


Why does the meat thermometer say for poultry 180-185 degrees?

Research shows that bacteria is destroyed at 165 degrees. Do NOT cook your turkey to 180-185 degrees. This will dry out your turkey. Take your turkey out of the oven when the meat thermometer reaches 165-170 degrees and let it rest for 20-30 minutes. The meat will be pink towards the breast bone at 165, but very moist. If that bothers you, cook until 170 degrees in the thigh.


Do you recommend deep frying a turkey?

No, we do not recommend it. It can be very dangerous. Many people have caught their homes and themselves on fire. If you do deep fry your turkey, make sure there is no ice on the turkey. The ice hitting the oil can cause a large flame.