Frequently Asked Questions

Q: Can you tell me how your turkeys are raised?
A: Our turkeys are pasture-raised with plenty of room to roam
and are fed locally milled, specially selected feed, to ensure they are
happy and healthy during their time on the farm. The birds are then
humanely harvested at a USDA facility, then brought back to the farm for
sorting, packing, and cold holding until they make their way to your
table. Our delivery and pickup options will take place a few days before
Thanksgiving which allows you the choice of how long you’d like to
store your turkey and preparation time if you choose to brine the bird.

Q: How much turkey do I need?
A: We recommend 1-1.5 pounds of turkey per person; this should
provide some leftovers, too. Each family differs in their protein
consumption so this is only a suggestion based on our own families, the
sides we make, and leftovers we desire.

Q: What if I want my turkey delivered to my home a different day than is listed above?
A: The delivery and pick up dates and correlating locations
CANNOT be modified. Please select the location/date combination from our list of options that works best for you. If we have a surplus of fresh turkeys, they will be
available (in limited sizes) in our Rutland farm store, for pick up
only, starting on Saturday, November 22nd until we sell out. 

Q: What is the difference between Traditional and Heritage turkeys?
A: Traditional (known as the Broad Breasted White) is the bird
that the majority of our customers prepare for their meals. These birds
have larger breasts, plenty of white meat, and because we raise these
primarily, we offer them in a variety of sizes to fit your family’s
needs. Heritage is an “old fashioned” breed. They are slower growing
birds with smaller breasts and more dark meat. We offer Heritage birds only
in two size ranges as you’ll see on the ordering page.

Q: How should I handle my turkey?
A: If your delivery or pickup location is many days before you
will be preparing your turkey, please make sure you have a very cold
location to store the bird. At the farm we hold turkeys at one degree
below freezing for longevity (referred to as a deep chill). Once they
get to your home if they are held in the refrigerator you need to ensure
a proper cold setting. If you don’t have space to keep your bird
refrigerated, you can place it in the freezer for a day or two to hold
and then thaw in the refrigerator.  Alternatively, many people without
proper cold storage prefer to pick their bird up at one of our pickup locations on Tuesday or Wednesday just before the holiday. Many folks like to brine their pasture-raised turkeys to increase moisture retention and add even more flavor. Make sure you have a vessel large enough to hold the turkey and brine, and be certain to have plenty of ice
on hand to keep the water freezing cold!

Q: What's inside my turkey?
A: Our processors work hard to include giblets with each bird,
when possible.  Although there are exceptions, the majority of our birds
will have "the big four": neck, heart, liver, and gizzard.  It's likely
the neck will be found in the main cavity while the other organs will
be in a bag in the neck cavity.

Q: How do I cook my turkey?
A: People cook their turkeys many ways; even our staff have
different methods that they think is best. Some prefer to start their
oven at a higher temperature to brown the skin right off the bat, while
others end on a higher temperature to brown. Either way, we suggest
about 12-13 minutes of cooking time for each pound of (unstuffed) turkey
in a 350° oven. Always make sure your turkey reaches 165 ° in the
thickest part of the thigh and once your turkey is removed from the
oven, let it rest 15-20 minutes before carving.