What makes our Organic Fresh Premium Turkey so juicy

Our fresh Grand Champion Organic Turkey comes to us from Jaindl Farms, a family-owned company that’s been supplying naturally delicious turkeys to us for over 12 years. Our plump, meaty Organic Grand Champion Turkeys are naturally juicy and moist; never pumped with artificial solutions, never frozen. Perfect for the holidays, these turkeys are bred to have up to 50% more white meat than standard turkeys, with about 55% less fat and 25% fewer calories. This free-range bird grows at nature’s pace, feeding only on local organic all-vegetarian feed and is raised without antibiotics.

How much to buy:
For whole turkey, 1 lb per person. For turkey breast, ½ lb per person.

Organic Fresh Premium Turkey

Certified USDA Organic free-range version of the “Grand Champion” turkey.

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Fresh Premium Holiday Turkey

Antibiotic-free “Grand Champion” turkey is bred to have more white meat.

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Fresh Young Turkey

Tender, juicy all-natural turkey with no added solutions.

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Honey-Brined Turkey Breast

Exclusive chef-developed brine for flavor, tenderness and juiciness. Roasts in about 1 hr, 15 min.

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Seasoned Turkey Breast in Homestyle Gravy in Oven-Safe Packaging


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Roasted Honey-Brined Turkey Breasts

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Cooking Instructions

For simple roasting, we recommend a 450° oven for 15 min, then reduce heat to 350°. Turkey breasts will be ready in 1½ hours.

You'll Need: Roasting pan, digital thermometer, seasonings, Food You Feel Good About Basting Oil


Release turkey legs from clamp (if applicable); remove neck and giblets from body and neck cavities.

Season cavity with spices of your choice (salt, pepper, mirepoix, thyme, etc). Coat evenly with 2-3 Tbsp of basting oil. Re-clamp legs (if applicable).

Place turkey, breast-side up, on rack in shallow roasting pan. Tuck wings under back of turkey.


Preheat oven to 325°. Roast until turkey reaches 165°. Roasting times for an unstuffed turkey:

8-12 lbs   - 2½ to 3¾ hours
12-16 lbs - 3¾ to 5 hours
16-20 lbs - 5 to 6 hours
20-24 lbs - 6 to 7¼ hours
24-28 lbs - 7¼ to 8½ hours


Check for doneness. Oven temperatures may vary. Use a thermometer to ensure that turkey is fully cooked to 165°. Insert thermometer into thickest part of the inner thigh, at junction where the leg connects to the body of the bird (but not touching the bone).


Rest your turkey for 30 min after roasting to allow the juices to stay in the meat.


Frozen Turkey Thawing Tips: If you choose a frozen turkey, here are three common (and safe) ways to thaw it:

  • Refrigerator—Thaw 24 hours for every 5 pounds of turkey.
  • Cold Water—Thaw 30 minutes/pound of turkey. Completely submerge wrapped turkey, breast side down, in a large container filled with cold water. Replace water every 30 minutes. Wash container thoroughly with hot, soapy water after thawing.
  • Cooler Method—Thaw approximately 1 hour/pound of turkey. Place wrapped turkey in a large cooler. Close cover during thawing time. Wash cooler thoroughly with hot, soapy water after thawing.

Keep refrigerated after thawing.


Chef Tip: Use a foil tent over turkey to prevent excess browning. Remove foil tent about 45 min before end of suggested roasting time, baste turkey with drippings.

Carving Instructions

Carving a full turkey is easy if you follow our step-by-step technique.


Mise en Place.

Set up carving station in kitchen (not at the table) to keep the mess contained.

Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around.

Make sure your knife is very sharp and long enough to slice across full width of meat to be carved.

Have ready a long-pronged fork to steady meat as you carve and a clean platter to receive slices.


Rest. Transfer turkey to clean cutting board, breast side closest to you. Let rest 30 min.


Carve Turkey Segments.

Breast meat: Steady bird with long, 2-pronged fork. Make 2 long cuts on either side of breastbone; let knife follow curve of ribcage. Separate meat from bones. Use fluid motions, let knife do the work.

Drumsticks and wings: Release drumsticks from restraints. Making long smooth cuts, slide knife along close to the bone, following ribcage and wishbone curves.

Angle knife down along wishbone sides, cutting through cartilage to separate wings and legs from body.

Separate drumstick from thigh: You'll see a natural "seam." Make a straight cut, parallel to the drumstick bone.


Slice & Serve.

Transfer thighs to platter, work knife along bone to separate meat.

Slice breast meat: Place skin side up, lengthwise. Starting at widest part of segment, slice, holding knife at slight angle and securing meat with fork as you slice. Slide knife blade along the fork's tines for even slices.

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