Our White Broad-Breasted turkeys are raised on open Texas pasture, moved frequently, and fed a clean, natural diet with no corn or soy—no antibiotics, no hormones, and no confinement barns.

Yes. Our birds live outdoors with constant sunshine, fresh air, and space to move the way turkeys were designed to.

No. They are 100% natural with zero added water, brine, or preservatives.

They are not certified organic, but they are raised using regenerative, clean, pasture-based practices without chemicals, GMOs, or antibiotics. They are fed a non-GMO grain with no corn or soy.

We have weight ranges between 8 and 24 lbs.

We generally figure 1 lb of carcass weight per person, 1.5 lbs per person if you'd like a good bit of leftovers.

All turkeys are shipped flash-frozen to lock in freshness and guarantee safe arrival. Some thawing is expected during transit.

Orders placed by the cutoff date ship on the scheduled Monday to ensure delivery by Thanksgiving.

Yes, we ship anywhere in the continental United States.

Your turkey ships in an insulated cold-chain box with ice packs to keep it cold as it starts to thaw during transit.

Plan for 24 hours of fridge thaw time per 4–5 pounds of turkey.

In the refrigerator. Place it in a pan to catch drips and allow several days. If you need to thaw your turkey faster you can do so by placing it in a large container (like a cooler) with COLD water. Change the water every few hours to keep the bird safe and to thaw faster.

Yes—keep it in original packaging, submerge in cold water, and change the water every 30 minutes.

Up to 7 days safely.

A dry brine will help dry out the skin and give you a beautiful crispy display piece for your table. We DO NOT recommend wet brining your turkey. These birds should be incredibly flavorful and the only reasons for wet brining are to add flavor or help keep it from drying out during the cook. No need to add flavor and we can help if you're new to cooking!

No. Washing can spread bacteria. Pat dry with paper towels instead.

For safety and even cooking, we recommend unstuffed and cooking stuffing separately.

The thickest part of the breast should reach 165°F. Use a meat thermometer for accuracy.

Most recipes call for 325°F to 350°F for even cooking.

Approx. 13–15 minutes per pound for an unstuffed bird. We highly recommend using a probe thermometer and cook your turkey to the desired temperature rather than rely on time as every oven is different.

Yes, giblets are typically included in a small package inside the cavity.

They're perfect for gravy, stuffing, broth, or pet treats.

Trussing helps the turkey cook evenly and improves presentation.

You can, but it's optional. Frequent basting can slow cooking by cooling the oven.

Pat the turkey dry, salt generously, and cook uncovered for at least part of the time.

Start breast-side down for the first hour, then flip for golden skin.

At least 20–30 minutes to lock in juices.

Use a sharp carving knife and remove legs, thighs, wings first, then slice breast meat across the grain.

Yes—our natural birds fry beautifully. Make sure the turkey is completely thawed and patted dry.

Absolutely. Many customers smoke our birds for incredible flavor.

Salt, pepper, garlic, butter—and pasture-raised richness does the rest. It will also help keep the breast moist if you put butter (a compound butter is great for this!) between the skin and the breast.

Yes. Their natural lifestyle produces richer, deeper, more authentic turkey flavor.

It's higher in Omega 3s, lower in fat, and free of harmful additives.

Yes. Our birds contain zero gluten, additives, or fillers.

Refrigerate within 2 hours of eating and consume within 3–4 days.

Yes—store in airtight containers or bags for up to 3 months.

Warm gently with broth or covered tightly in foil.

Yes, most include the neck for perfect homemade stock.

Use drippings, butter, flour, and stock to create a rich pan gravy.

Yes! This reduces cook time and crisps the skin beautifully.

Butter gives richness; oil helps crisp skin. Many cooks use both.

Rosemary, thyme, sage, garlic, black pepper, paprika, and lemon zest.

Yes—salting 12–24 hours ahead helps season the meat deeply.

Plan 2 pounds per person if you want plenty of leftovers.

We recommend traditional roasting for texture and food safety.

Mashed potatoes, roasted veggies, stuffing, cranberry sauce, green beans—classic and simple.

Uneven heat, moisture on the skin, or over-basting can cause patchy browning.

Yes—oven bags help lock in moisture, though the skin won't crisp as much.

Make homemade bone broth—our pasture-raised birds are perfect for it.

Because we raise food the right way—clean, honest, pasture-raised, family-focused, and delivered with Texas heart. You taste the quality in every bite.