When can I order my turkey?

Turkey ordering begins November 1 and closes November 21.

When can I pick up my turkey?

🦃 Pickup: Mon–Wed, Nov. 24–26
⏰ Hours: 8am–7pm
🚫 Closed: Thursday, Nov. 27

Can I order a partial turkey?

A limited number of prepackaged Misty Knoll turkey cuts will be available starting November 22 on a first come, first served basis. We will be offering:

•  Bone-in turkey breast
•  Boneless turkey breast
•  Bone-in turkey thighs
•  Turkey drumsticks
•  Turkey wings

Stonewood Farm Turkeys (Orwell, Vermont)

$4.29/lb

• Raised on all-vegetable, whole-grain feed with no hormones, antibiotics, animal by-products, preservatives, or artificial ingredients.
• Slow-growing turkeys for naturally tender, juicy meat — no self-basting additives needed.
• Humanely harvested and processed at Stonewood Farm’s onsite USDA-inspected facility.
• Individually hand-graded to ensure top quality.
• Note: No Toms available this season.
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About Stonewood Farm

• Family-owned and operated.
• Turkeys raised in open-sided barns with plenty of space, fresh air, and natural light.

Mary’s Free Range Organic Turkeys – San Joaquin Valley, California

$5.99/lb

• We receive a limited, pre-set number of Mary’s birds — pre-order early for best selection.
  Turkey sizes range from 8–20 pounds.

About Mary’s Free-Range Farm

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

Serving Size

Allow 1.5 pounds of turkey per person.

Cooking Instructions Per the USDA

• Store Properly: Keep your turkey refrigerated until you’re ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Set Oven Temperature: Roast your turkey at 325°F or higher.
• Use a Roasting Rack: Place your turkey or turkey breast on a rack in a shallow roasting pan.
• Stuffing Safety: For best results and food safety, cook stuffing outside the turkey in a casserole dish. This ensures more even cooking. Use a food thermometer to confirm the stuffing reaches 165°F.
• If You Choose to Stuff:
  • Prepare ingredients ahead, but keep wet and dry components separate.
  • Chill all wet ingredients (butter or margarine, cooked celery and onions, broth, etc.).
  • Mix stuffing just before filling cavities and stuff loosely.
  • Roast immediately.
  • Use a food thermometer to ensure the center of the stuffing reaches 165°F.
• Internal Temperature: A whole turkey is safe when it reaches 165°F in the innermost thigh, innermost wing, and thickest part of the breast. Some may prefer cooking to a higher temperature for texture or taste.
• Rest Before Carving: Let the turkey rest for 20 minutes before carving so juices redistribute and slicing is easier.
• Remove Stuffing: If stuffed, remove all stuffing from the cavities before carving.

Cooking Time Guide (for a 325°F oven):
Use the timetables below to estimate how long to roast your turkey. Cooking times may vary — always check doneness with a food thermometer. Both the turkey and any stuffing must reach an internal temperature of 165°F.

Unstuffed

Stuffed

Cooking Tips

• Tuck the wing tips under the shoulders of the turkey for more even cooking. This position is called “akimbo.”
• Add ½ cup of water to the bottom of the roasting pan to keep the environment moist.
• If your roasting pan doesn’t have a lid, tent the turkey loosely with heavy-duty aluminum foil during the first 1–1½ hours. This helps maintain moisture, promotes even cooking, and reduces splatter. To prevent over-browning, you can also place foil over the turkey once it reaches your preferred color.
• If using an oven-safe food thermometer, insert it before roasting begins.
  • For turkey breasts, place the thermometer in the thickest part.
  • For whole turkeys, insert it into the thickest part of the inner thigh, without touching the bone.
  • Once the thigh reaches 165°F, also check the inner wing and thickest part of the breast to ensure the turkey is fully cooked to 165°F throughout.
• If cooking in an oven bag, follow the manufacturer’s instructions.
• Remember: Always wash your hands, utensils, cutting boards, sink, and any surfaces that come in contact with raw turkey or its juices with soap and water.

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

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