Talking Turkey

Everything you need to know to choose your turkey

What size turkey do you need?

We recommend 1-1.5 pounds per person. If you have lots of children or light eaters, we recommend erring on the side of 1 pound. If you would like leftovers, go for the big bird.

Fresh vs. Frozen vs. Smoked Turkeys

Fresh: Having never been frozen, fresh turkeys can be picked up right before the holiday and you never have to worry about it thawing in time. They cook slightly faster than frozen turkeys and are a popular Thanksgiving tradition.

Frozen: No need to wait before getting your turkey for the holiday. Pick up your frozen turkey well before the rush and store it in your freezer until it is time to thaw. You can rest easy knowing you have the size you want conveniently tucked away at home. When thawing, we recommend allowing 24 hours of thaw time in your refrigerator for every 4 pounds of turkey.

Smoked: We start by using the highest quality birds we can find, then we fully cook them in our custom smokehouses to 165° F. Our hickory smoked turkeys provide you with ease and convenience, so you can spend more time with your family and friends and less time worrying in the kitchen. Your smoked turkey can be served cold or reheated to the temperature of your preference.

Follow 3 Simple Steps to a Successful Turkey Feast

Step 1: Let it Rest

After your turkey has fully thawed, remove the neck and bag of giblets from the body cavity, pat the turkey dry with paper towels, and set it out on the counter for 30-50 minutes. This will help the turkey to cook evenly.

Step 2: Trust Your Meat Thermometer

The turkey breast should reach 165° F and the thighs 170° F. Make sure to invest in a good meat thermometer to check the internal temperatures. Watch the temperatures and pull when reached to ensure a juicy, flavorful turkey.

Step 3: Let it Rest-Again

Once your turkey has finished cooking, remove it from the oven, tent a piece of tin foil over the turkey and let it sit on the counter for 30-40 minutes. This allows the natural juices released during cooking to absorb back into the meat.