Thanksgiving Turkeys (DEPOSIT)
Frozen pasture raised whole turkeys for Thanksgiving. Deposit ONLY.
Remainder to be paid at time of pick-up/delivery. Turkeys will be ready the first week of October and are expected to weigh between 18 - 22 pounds. Prices based on $6.00/lb.
No antibiotics, hormones or preservatives added.
Our turkeys come to us in May as day old poults. They spend the first few weeks of their life in our brooder barn before they are moved out to our “wobbly gobbly” in the pasture. They are moved to a fresh piece of grass every couple days and are supplemented with a ration of feed grown and milled on our farm.
The broad-breasted white turkeys are white (obviously) and heritage turkeys are the multi-coloured/brown ones in the pictures. 70% of the meat produced by a broad-breasted white turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white to dark meat.
Frozen pasture raised whole turkeys for Thanksgiving. Deposit ONLY.
Remainder to be paid at time of pick-up/delivery. Turkeys will be ready the first week of October and are expected to weigh between 18 - 22 pounds. Prices based on $6.00/lb.
No antibiotics, hormones or preservatives added.
Our turkeys come to us in May as day old poults. They spend the first few weeks of their life in our brooder barn before they are moved out to our “wobbly gobbly” in the pasture. They are moved to a fresh piece of grass every couple days and are supplemented with a ration of feed grown and milled on our farm.
The broad-breasted white turkeys are white (obviously) and heritage turkeys are the multi-coloured/brown ones in the pictures. 70% of the meat produced by a broad-breasted white turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white to dark meat.
Frozen pasture raised whole turkeys for Thanksgiving. Deposit ONLY.
Remainder to be paid at time of pick-up/delivery. Turkeys will be ready the first week of October and are expected to weigh between 18 - 22 pounds. Prices based on $6.00/lb.
No antibiotics, hormones or preservatives added.
Our turkeys come to us in May as day old poults. They spend the first few weeks of their life in our brooder barn before they are moved out to our “wobbly gobbly” in the pasture. They are moved to a fresh piece of grass every couple days and are supplemented with a ration of feed grown and milled on our farm.
The broad-breasted white turkeys are white (obviously) and heritage turkeys are the multi-coloured/brown ones in the pictures. 70% of the meat produced by a broad-breasted white turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white to dark meat.