Stonewood Farm Turkeys (Orwell, Vermont) – $4.29/lb

• Feed: All Vegetable feed, whole grain. No added hormones, antibiotics, or animal by-products to the feed. No preservatives
or artificial ingredients.
• Premium quality turkey with superior flavor and juiciness. The slow growth of turkeys ensures a delicious and naturally
self-basting turkey.
• Humanely harvested & processed at a USDA processing plant located and operated by Stonewood Farm family.
• Turkeys are individually hand-graded to ensure high quality.
• No Toms available.

About Stonewood Farm

• Family-owned and operated.
• Turkey-friendly barns with uncrowded open-sided barns.
• Provides fresh air and natural sunlight.

Mary’s Free Range Organic Turkeys (San Joaquin Valley, California) – $5.99/lb

• We receive a limited, fixed number of Mary’s turkeys.  Supplies are limited so pre-order early.
• Sizes available range from 8 – 20 pounds.

About Mary’s Free Range Farm

• Family owned and operated since 1954.
• Turkeys are free-ranging outdoors.
• Fed only Certified Organic feed.

Serving Size

• Allow 1.5 pounds of turkey per person.

Cooking Instructions Per the USDA

• Keep it stored in the refrigerator until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Set your oven temperature no lower than 325 °F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your
stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing.
The stuffing must reach a safe minimum internal temperature of 165 °F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients
separate. Chill all of the wet ingredients (butter/margarine, cooked celery, onions, broth, etc.).
Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use
a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.
• A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
For reasons of personal preference, consumers may choose to cook the turkey at higher temperatures.
• For quality, let the turkey stand for 20 minutes before carving to allow the juices to set. The turkey will carve more easily.
• Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting

(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food
thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed

Stuffed

Optional Cooking Hints

• Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as “akimbo.”
• Add ½ cup of water to the bottom of the pan.
• If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for
the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter.
To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.
• If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the
internal temperature of the turkey while it is cooking. For turkey breasts, place the thermometer in the thickest part.
For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the
the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the
product.
• If using an oven cooking bag, follow the manufacturer’s guidelines on the package.
• REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and
its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline

1-888-MPHotline (1-888-674-6854)
www.fsis.usda.gov