We partnered with Get The Cook and Chef Chucho Rojas to deliver a ready to eat Turkey and thanksgiving meal. This bundle makes hosting Thanksgiving EASY and it is ideal for a group of 6-10 guests.
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1x 12-16 lb pre-cooked Amish turkey. Brined with Chef Chucho's special brine and cooked low and slow for maximum flavor. When it arrives at your home, simply thaw it, then finish in the oven by baking briefly to bring up the internal temperature, followed by a quick broil to give the skin a perfect, golden color. (complete instructions below).
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1x Cranberry Sauce
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2x Turkey Stuffing
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3x Sweet Mashed Potatoes
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2x Creamy Spinach
Feel free to add a delicious Basque Cheesecake as dessert!
This is a GREAT deal as you get a full meal for less than $38pp and you will get a better turkey and dinner than eating out anywhere else!
LOGISTICS
Cooked Turkeys will ship the week of November 18th and will be available through the season. If you order a turkey and other items, the rest of the items will ship first and your turkey will be shipped when ready. If you are outside of South Florida your turkey will arrive via UPS. If you are local in South Florida we will hand-deliver your order.
COOKING INSTRUCTIONS
Note that your turkey and sides come fully cooked but they do require you to finish them. Start by thawing out the turkey and the sides. The sides just need to be re-heated on a pan or in the oven, garnish as you see fit.
For the Turkey follow these instructions:
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Thaw the Turkey Properly: Place the vacuum-sealed turkey in the refrigerator to thaw slowly for 24-48 hours, depending on its size. This gradual thawing helps maintain the texture and prevents any uneven heating.
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Reheat by Baking: Once thawed, preheat your oven to 300°F (150°C). Place the turkey on a baking rack in a roasting pan to allow even air circulation. Heat it in the oven until the internal temperature reaches around 135°F-140°F (about 30-45 minutes, depending on the size). At this temperature, it’s warm without overcooking, preserving the juiciness achieved during the pre-cooking. If you overcook it it will get dry.
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Broil for Crispy Skin: Switch your oven to the broil setting on high. Keep a close eye on the turkey as it broils to prevent burning. Broil for about 5-10 minutes until the skin turns golden and crispy. If you want a bit more color, brush the skin with a light coat of oil or melted butter before broiling.
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Rest and Serve: Let the turkey rest for about 10 minutes after broiling to allow the juices to redistribute.
This method will give you a warm, juicy turkey with a beautifully crisp skin. Enjoy your meal!
WHAT MAKES OUR TURKEYS SPECIAL
Our Amish turkeys are raised without hormones or steroids. They are raised on a vegetable, protein diet which contains no animal by-products, artificial ingredients or coloring agents.
- The flocks live in a clean, modern, well-lit, ventilated barns.
- These turkeys have free access to feed and water.
- They are fed a diet of corn and soybeans. No animal by-products.
- Raised without hormones or steroids.
- The birds aren’t crowded or stressed.
The farmers we work with are peaceful and loving folks who are extremely community minded and express love and concern for each other, so it’s only natural that they treat their turkeys with the same care. Our farmers provide a natural, looked-after environment for their all-natural turkeys to live and grow.
Expensive? Well that depends...
You can certainly buy a Butterball Turkey for roughly $1.50 / $2 per pound ($30 for a 20 lb bird), but you should know what you are buying. If someone is selling you a Turkey for $2, how much do you think it cost them? Probably $0.50/lb?.. That covers the bird, inspection fees, packaging as well as the space, feed, transportation and margin for the producer... and then the actual margin for the retailer... If it sounds like very little... that's because it is.
Your typical Thanksgiving turkey is raised in a high-density confinement facility, in which it endures overcrowding, poor sanitation, and lack of access to outdoor space. It is all about keeping costs down: Cheap birds that get fat quick, cheap feed, low labor costs and maximum utilization space... if you really dare to... search about it on Google (not recommended).
On the flipside we work with smaller farms who treat their birds with love and that comes at a cost.
