The Ultimate Holiday Turkey Guide

Let's Talk Turkey!

Here are some attributes to look for when selecting a turkey:

No Antibiotics or Added Growth Hormones
Raised with no antibiotics (NAE) or added hormones. Hormones are not allowed in the poultry industry

Non-GMO Project Verified 
Certified free from genetically modified organisms

USDA Organic
Raised in accordance with rigorous organic standards and fed strictly organic feed

Regeneratively Raised
Grazed on rotational plots of land treated with nutrient-dense compost to trap carbon, retain water, and reduce erosion
 
Pasture-raised
100% pasture-raised, fed, and finished on a grain diet while naturally foraging

Local
Raised and processed by a local family farmer

Kosher
Antibiotic-free at time of harvest and compliant with the dietary guidelines set by traditional Jewish law. 

Our Partners

Diestel Turkey Ranch—Sonora, CA 
When we first met Tim and Joan Diestel in 2000, we knew we’d found a great partner for humanely raised turkey. The Diestel family has multiple generations of turkey farming under their belts and know that turkeys need space to roam, healthy feed, and ample time to grow and develop naturally. But most of all, they need care and compassion. And all these years later, they continue to share a passion and commitment for mindfully and lovingly raising their turkeys. Read more about Diestel Family Ranch on their website.  
   
Champoeg Farm—St. Paul, OR
We've had the great honor of partnering with Mark Anderson at Champoeg Farm since 2013 to bring you locally raised turkey. The Anderson family has deep roots in the Oregon farming community dating back to 1856, and their pasture-raised, antibiotic-free, and additive-free turkeys are some of the best around, with unparalleled flavor. But because of that, they sell quickly, so we recommend early reservations! Read more about Champoeg Farm on their website.  
 
 
Pro Tip: If you’re keeping your eye on dollars per pound, we’ve got you covered. We’re excited to offer a new affordable, antibiotic-free frozen option (in-store only) from Norbest at $1.99 per pound, a brand from our partners at Mary’s.

Tips for Thawing Frozen Turkey

If you opt for a frozen turkey, there are a few things you need to know, starting with rule number one: Thawing turkey on the counter is unsafe.

We recommend a slow thaw in the fridge set to 40° F or lower. Remove your turkey from the box, but keep it wrapped in plastic, and go ahead and set it on a cookie sheet or in a roasting pan on the bottom shelf of your fridge. Your bird’s thaw time depends on weight; a 12-16 pounder, for example, will take three to four days.

If you don’t have the space or time, no sweat, a cold-water thaw is another option—though this method works best with smaller birds, 12-16 lbs. If you go this route, place your wrapped turkey in a bucket or sink filled with cold water (it's gotta be cold!), and keep it fully submerged, changing the water every 30 minutes. This thawing method should take about four hours. Once thawed, your turkey is ready to cook or store in the fridge.  
 
Brining is another option that works well with a semi-thawed turkey. Just place your unwrapped turkey in a large bucket with your brine, cover it, and place it in the fridge until ready to cook. It will continue to thaw in the brine.   
 
Don’t Forget: Disinfect all surfaces and containers that come into contact with raw meat to avoid contamination.

Turkey Preparation 

Wet Brine Ingredients 
2 gal. saltwater
2 carrots, washed and cut into one-inch pieces  
2 stalks of celery, washed and cut into one-inch pieces  
2 yellow onions, peeled and sliced 
1 stick of butter, melted  
1 tsp. freshly ground pepper  
1 tsp. ground sage  
1 tsp. dried thyme  
½ tsp. paprika  
 

Wet Brine for a 20 lb. Turkey  
1. Prepare one day ahead of cooking.
2. Unwrap the turkey and remove the neck and giblets (reserve if you're making your own gravy). Pat the turkey dry with paper towels.
3. Place your unwrapped turkey in a large bucket with your brine, cover it, and place it in the fridge for 12 to 24 hours until ready to cook. Tent with foil before roasting.

Dry Brine Ingredients 
1 cup Kosher salt (we use Diamond brand which is less salty than Morton’s)  
¼ cup brown sugar  
1 tsp. freshly ground black pepper 
2 tsp. dried thyme  
2 tsp. dried sage

Dry Brine for a 20 lb. Turkey 
1. Prepare at least one day ahead of cooking.
2. Unwrap the turkey and remove the neck and giblets (reserve if you're making your own gravy). Pat the turkey dry with paper towels.  
3. Combine salt, sugar, pepper, and herbs in a bowl. Rub all over the turkey, under the skin, and inside the cavity.  
4. Place in a brine or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate at least eight hours or overnight. Tent with foil before roasting.  
   
General Roasting Instruction for a 20 lb. (unstuffed) Turkey
1. Preheat the oven to 325° F. One hour prior to cooking, remove your bird from the refrigerator and tuck wings behind its back. If wet brining your turkey, pat it dry with paper towels before tucking wings.
2. Scatter vegetables on the bottom of an open roasting pan, then place your turkey on top of the vegetables, breast side up.  
3. Mix pepper and herbs into melted butter and brush it all over the bird and under the skin of the breast.  
4. Place it in a preheated oven and roast approximately 15 minutes per pound. There is no need to turn the bird or baste it. In fact, the less you open the oven door, the better.  
5. For delicious gravy, pour 2 cups of white wine over the bird after two hours of roasting.  
6. The total roasting time should be approximately five hours. Start testing for doneness after four to four and a half hours. If the skin is getting too dark, place a piece of foil over the breast for the remainder of the cooking time. 
7. Cook until the internal temperature of the bird at the thickest part of the thigh (avoid touching the bone) reaches 165°F. Remove the bird from oven, place on platter and tent with foil. Let it rest for 15 to 30 minutes before you begin carving.