Holiday Orders
Holiday Orders
Our Own
Farm Fresh Turkeys
Order now for your Holiday Feast!

We also make our own prepared fixings that include stuffing, mashed potatoes and gravy, squash, cranberry sauce, and our delicious pies. We make your Holiday hosting a breeze!

COOKING INSTRUCTIONS:

All our Turkeys come with pop up timers.
These times are based on placing the bird on a rack in a roasting pan, and into a preheated 350 degree oven.

Weight
of Bird
Roasting Time
(Unstuffed)
Roasting Time
(Stuffed)
10 to 18
pounds
3 to 3-1/2
hours
3-3/4 to
4-1/2 hours
18 to 22
pounds
3-1/2 to 4
hours
4-1/2 to
5 hours
22 to 24
pounds
4 to 4-1/2
hours
5 to
5-1/2 hours
24 to 29
pounds
4-1/2 to 5
hours
5-1/2 to
6-1/4 hours

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.

When the turkey is done, remove from the oven and allow to stand for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, and makes for easier carving.

LOCALLY GROWN SINCE 1986



Sorry, we are no longer accepting online orders.

Some turkey sizes are still available (in-store only).

Please call your local store for more information.

Thank you and Happy Thanksgiving!
PLACE YOUR ORDER HERE
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Special Instructions (if any):

ORDERING INFORMATION

Need to know how much you need?
       ... our experts say 1.5 lbs. per person.

Online orders must be placed by Monday November 21st - for orders after Nov. 21st please call: 978.462.6972

Pick up Turkeys anytime between Saturday Nov. 19th through Wednesday Nov. 23rd by 7pm.

Extended store hours:
Monday Nov. 21st 9am - 7pm
Tuesday Nov. 22nd 8am - 8pm
Wednesday Nov. 23rd 8am - 7pm
Thanksgiving Day 9am - 1pm

Sorry, we are no longer taking orders online.

To order please call or come in to the store.

We're sorry, we're no longer taking online orders at this time.

Please call us or visit our store to check on availability.