• A raw whole turkey placed on a rustic wooden cutting board with garlic, tomatoes, rosemary, and peppercorns, set against a dark wood plank background.
  • A whole roasted turkey in a dark baking pan, set on a teal cloth with autumn props including a small pumpkin, garlic, and red fruit slices against a dark rustic background.
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Turkey, Whole, Pasture-Raised : Mini Classic Breed

Turkey, Whole, Pasture-Raised : Mini Classic Breed

$80.50
$80.50
Sale Sold out

1 turkey, 12–17 lbs.

A smaller pastured bird for smaller gatherings, sized so the turkey does not outlast the guests. Its size also makes it the right bird for frying. Fry outdoors, fully thawed, with an extinguisher nearby.

  • Pasture-Raised on Fresh Ground
  • Non-GMO Supplemental Feed
  • No Antibiotics
  • Raised in Yellow Springs, Ohio
  • All weights are $7/lb

(The second image shows a serving suggestion, shown cooked and ready to serve. Final appearance may vary; actual product sold uncooked.)
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Handling & Storing Turkey

Keep turkey frozen until ready to thaw and cook. Store newer products in the back so that older items get used first; use racks or baskets to help keep everything organized. Don't overcrowd your freezer; they work best when they have room for air to flow. 

Cooking Pasture-Raised Turkey

Thaw carefully.

The safest way to thaw turkey is in your refrigerator. Leave the turkey in its original packaging and set it in a rimmed pan or tray to catch any leaking juices. Store it on the bottom shelf to prevent drips from contaminating other foods. 

Allow approximately 24 hours for every 4–5 pounds of turkey. Larger birds may need nearly a week.

Once fully thawed, the turkey can safely remain refrigerated for another day or two before cooking.

Clean as you go.

Start with a clean kitchen and clean up as you go. This will eliminate most of the common issues. Keep turkey refrigerated until ready to cook and keep warm after cooking. Avoid leaving any meat out at room temperature; bacteria grows best at room temperature. When prepping, dedicate the time necessary so each step can be done effectively.

Cook to perfection.

Cook turkey to 160°F. This temperature allows for carry-over cooking. (This is a process where once an item is removed from a heat source, it continues to cook until the heat is used up.) Whole turkey can rise as much as 7-10°F once properly rested.

Check the temperature by inserting a meat thermometer in the thickest part of the breast and the innermost parts of the thigh and wing.