Whole Turkey Deposit
A great-tasting holiday centerpiece soon to become a memory that lasts long after the guests have left. Our Eden Ridge Turkeys are not your average Thanksgiving bird. Our birds are raised on pasture in their natural environment – leaving you with an unparalleled texture and superlative flavor. Pastured turkey meat is lean yet tender, nutritious, and very flavorful. As is the case with other pasture-raised meats, pasture-raised turkey is much higher in omega-3 fatty acids and has a better balance of omega-6 to omega-3 fats than any factory-farmed turkey.
1 Whole Turkey (frozen)
All our birds are pastured raised, and therefore their sizes vary from 10-19+ pounds. Usually averaging around 14 lbs. This is a variable weight item. Final price will be calculated based on actual weight. You only pay for the weight you purchase.
Checkout of this product reserves your bird order and therefore is your deposit. Once total price is calculated based on actual weight, you will be emailed a link to prepay before farm pickup. This is a deposit and will be applied to your total cost and is non-refundable.
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1. Why don't you raise turkeys year-round?
The colder fall temperatures result in cold turkeys, which may cause our happily pastured turkeys' discomfort and the possibility of even catching pneumonia. We love our turkeys. We want them to be healthy and unstressed, so we’ve elected to raise them during comfortable weather and process them just in time for the big holiday (Thanksgiving & Christmas).
2. Why frozen? Isn't a fresh turkey better?
The majority of the turkeys raised for Thanksgiving are routinely kept slightly frozen, in what is called a ‘soft freeze’ at 28 degrees for up to 6 months and then sold as “fresh” in the market. These so-called fresh turkeys have been sitting around for multiple days. From the processing, the trucking to the grocery store, and then to the grocery case...leaving our frozen turkeys very fresh!
3. Does pasture diet effect the flavor of the meat?
Yes. Our turkeys are raised on pasture and receive fresh air, exercise, and lots, and lots of sunshine. They consume large amounts of green, lush pasture and forage every day along with supplemental non-GMO grains. All of this combined brings about very superlative flavorful and healthy meat.
4. Do your turkeys receive any antibiotics or hormones?
Nope. Never. With our birds being raised on a natural wild diet & GMO-free supplemented grain, they have no need for antibiotics or hormones.
5. How are your turkeys processed?
Our birds are processed at an Iowa locker that holds to rigorous high standards.
Turkey Basics: Safe Thawing
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is indefinitely safe. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where food-borne bacteria multiplies rapidly.
Safe Methods for Thawing
Immediately after picking up your Eden Ridge turkey, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
When thawing a turkey in the refrigerator: Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. Place the turkey in a container to prevent the juices from dripping on other foods.
Cold Water Method
Allow about 30 minutes per pound. • First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. • Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
(This information was adapted from the USDA Food Safety and Inspection Services)