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No Antibiotics Ever

Brined & Seasoned Whole Turkey

We worked with Fra’ Mani Handcrafted Foods curemaster and Chef Paul Bertolli to create our Brined & Seasoned Whole Turkey, a bold bird worthy of your holiday table. These birds are lightly brined and rubbed with exquisite aromatic herbs and spices, so they’re tender, juicy, and ready to be savored.



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No Antibiotics Ever


GAP Step 2


  • No gluten, casein, carrageenan, phosphates, MSG, artificial ingredients, or preservatives
  • Ice-chilled for quality
  • No antibiotics, growth stimulants, or hormones
  • 100% vegetarian diet, enhanced with vitamins and minerals
  • GAP Rated Step 2
  • Raw, uncooked
  • Brined and Seasoned turkeys range from 14-18 lbs

Turkey Nitty Gritty

Enjoy fresh products 3-5 days after delivery and fully-cooked products 7-10 days after delivery.

We recommend having this whole turkey delivered 2-5 days before you plan to prepare it.


Standard shipping is free to AZ, CA, ID, NV, OR, UT, and WA.

Express shipping is $10 per whole turkey.

Ships deep chilled to arrive fresh, temperature of bird will vary depending on your location, turkey may feel hard upon arrival.

Pro Tip

Turkey this good shouldn’t be rushed.

Choose delivery by 11/18 to allow for proper preparation time and to outsmart shipping delays.



Turkey, Water, Sea Salt, Sugar. Rubbed with Sea Salt, Paprika, Pepper, Dextrose, Anise, Garlic, Sage, Rosemary, Onion Powder and Red Pepper


Remove the bird from the refrigerator and let stand for 1-hour at room temperature before placing in oven. Pre-heat oven to 350 F.

Remove bird from its bag, taking care to capture any juices and spices within. Leave nylon truss on legs (oven safe up to 450F).

Place on rack in a roasting pan. Distribute any juices and spices from the bag over and around the breast and legs of the bird, and cover the breast and wings with foil.

Roast 1 hour, remove the foil, then reduce heat to 325F. Continue to roast for approximately 2 1/2 hours (or to an internal temperature of 165F).

Total cooking time should be approximately 3 1/2 hours (approximately 12 -14 minutes per pound).

Let stand for 15 minutes before carving.

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