Whole Turkey (14lbs.)

We raise our turkeys 25 to 27 weeks to acquire that proper finish. By raising the turkeys longer, they develop a thin film of fat under the skin that makes them self-basting, so you don't have to add any type of oil or butter. You just let the turkey cook in its own natural juices. Every bird has all fine pin feathers removed and kidneys removed (excess weight). The giblets and neck are properly packaged and stored in the turkey cavity, and our turkeys are chilled with ice before final packaging. Bringing the body temperature down with ice before packaging keeps the water content of the turkey very low and adds to the quality of the meat. All turkeys are vacuum packed in a clear bag. Why a clear bag? Because Branigan's Turkey Farm is proud of its turkeys and feels you, the consumer, likes to see the quality you pay for.

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