Even the pilgrims would approve. Our plump, juicy turkeys are raised the old-world way with 100% organic feed and the freedom to range in the out-of-doors. This means that you’re assured a turkey free of antibiotics, synthetic hormones, and pesticides. You and your dinner guests will be grateful indeed, for the rich, subtle and frankly superior flavor that results from the careful stewardship of land and animals. Our farmers firmly believe that doing good tastes good!
This is a variable weight product that will range from 13 - 16 pounds.
If you have questions about this product, please call 877.662.6328.
Cook to 165 °F as measured with a food thermometer placed in the thickest part of the meat. Remove from heat and serve.
Handling: Store in your freezer and thaw meat in the refrigerator or by microwave before cooking.
If your order exceeds $200, the shipping is on us!*
Flat Rate Shipping
Standard shipping is now $15.95 per order, per address, with no minimum purchase required.*
Is available Monday through Wednesday (orders must be received by Midnight) at $39.95 per order. Alaska and Hawaii require Overnight shipping.
We ship to the 50 U.S. States Only
For complete details visit our shipping page.
*Alaska, Hawaii and other Overnight shipments are not eligible for our free shipping offer or our $15.95 flat rate shipping.
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The most juicy perfect Turkey!
Feb 11, 2014 | By Lynda Sarman
Organic Makes a Difference
Jan 4, 2014 | By Suzy T. Kane
Jan 3, 2014 | By nannie b. wright
Jan 3, 2014 | By K Hinton
Dec 29, 2013 | By Esperanza
Dec 18, 2013 | By Beth Heerdt
Dec 18, 2013 | By Elisabete Durfey
Dec 15, 2013 | By Marcia
Dec 9, 2013 | By Mary
Dec 9, 2013 | By Lynne Brown
Dec 6, 2013 | By aurora
Not Just for Holidays :)
Dec 5, 2013 | By Barbara James
Dec 2, 2013 | By B. Harner
Tom the turkey
Nov 29, 2013 | By David Wilkins
Nov 29, 2013 | By Candice
Nov 29, 2013 | By Jamie Dunson
Nov 25, 2013 | By LINDA
The Best Turkey Ever--and gluten free
Nov 5, 2013 | By Dianne Shaw
Oct 30, 2013 | By Anne
Oct 26, 2013 | By Barbara
Nov 23, 2012 | By Rachel Wilson-Ross
Nov 24, 2011 | By chris st.pierre