Pature-Raised Turkey 12-20lb

Pature-Raised Turkey 12-20lb

Approx. 12-20 lb
$4.50 /lb.
Avg. 16 lb.

Pasture raised turkey

After months in the pasture, devouring seeds, bugs, and leafy plants, our double-breasted white turkeys are ready to steal the show at your table. Having a diet of pasture forage and a peanut meal feed, theses birds are much more flavorful than the factory turkeys found at grocery stores. 

What you’re getting

Fresh, whole pasture-raised turkey, without giblets.

Approx. 12-20 lb

Raw. Frozen. Keep refrigerated or freeze.

Cooking tips

Here are our top tips for perfect turkey:

  • Season or brine the turkey the day before (this is when you’ll receive your Moving Feast Farm turkey, so the timing is perfect!).
  • Allow the turkey to come to room temperature before cooking. This will take about one hour.
  • Cover the turkey breast with butter or raw bacon before cooking, to protect it from drying out.
  • Most importantly: Don’t overcook it! Have an accurate meat thermometer on hand so you can remove the turkey from the oven when the temperature reaches 160 degrees; it will reach the recommended 165 while resting, without losing all its moisture. Start checking the temperature about 30 minutes sooner than your recipe recommends, just to make sure.
  • Plan time for your turkey to rest! Once it’s out, you’ll want to let your turkey sit for 30 minutes to an hour before carving it. It will hold its heat wonderfully, so let it sit and look pretty while you finish up your sides.

Best recipes

Juicy Roast Turkey | Natasha's Kitchen

How to Cook the BEST Turkey | Foodie Crush

Honey Brined Smoked Turkey | Food Network

Cajun Deep-Fried Turkey | Food Network

How we raise our turkeys

Like all the animals at Moving Feast Farm, our turkeys spend their lives out in the open pasture, nibbling grasses, seeds, and bugs to their hearts’ content. We provide them with a soy-free, peanut-based feed mix, and never give them antibiotics or other drugs. To read more about our farm’s practices, check out Our Standards.