Whole Turkey (15lbs.)

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.

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