Fresh Turkeys

Starting fresh means there’s no worry of defrosting or having a bird full of ice when you’re ready to cook.

All-natural means there’s no added salt or flavorings which gives you the best tasting and healthiest feast.

Brining

Our house made brine is simple yet delicious. It will add flavor and keep the bird moist during roasting. Just add the dry mix to a gallon of water, then add that to the turkey inside of a large plastic bag (we have those too). Let the bird sit in the fridge for 12-24 hours. Remove the bird from the brine 6 or more hours before cooking, keep it refrigerated and uncovered.

Seasoning

Our Feather and Fowl seasoning gives you a great crust and flavor, or keep it simple with good kosher or sea salt and black pepper. Season the bird liberally a few hours before you roast.

Roasting

Let the bird sit at room temperature for a couple hours before roasting, this will help to get an even cook all the way through. Set your oven to 350 degrees, and roast your turkey for ~13 minutes per pound. You want the thighs to be 170 degrees internal, and the breast at 160 degrees. When done, cover it loosely with foil and let it rest for 15-20 minutes before carving. Enjoy!!!