Our all-natural antibiotic-free turkeys
hail from farms in Pennsylvania and North Carolina
People have been flocking to Delaware for their fresh-dressed turkeys since 1951.
Cooking Instructions For Thanksgiving Turkey
Preheat oven to 350ºF
Remove giblets & neck from cavity of turkey.
Place turkey, breast side up on a rack in your roasting pan.
Season cavity with salt & pepper and your choice of other seasonings.
Pour 1 cup water or turkey broth into bottom of roasting pan.
Put the turkey in the center of the oven
Roast uncovered according to the timetable below:
Oven temperatures vary & these are approximate cooking times.
Watch turkey carefully the last hour and test for doneness every 15 minutes.
DO NOT OVERCOOK!! NO BASTING IS NEEDED FOR OUR FRESH TURKEYS.
Turkey Roasting Timetable
Unstuffed @ 350°F
Turkey Breast Roasting Timetable @ 350°F
Turkey Roll Timetable
Roasting Times are for UNSTUFFED TURKEYS. If you stuff your turkey, stuff loosely and add approximately 1 hour to above timetable.
TESTING FOR DONENESS
The most accurate way to test for doneness is with a digital probe, placed into the center of the thigh muscle it will register 165 degrees the breast should temp a little higher than the thigh when done. If thermometer is not used, push tip of knife into thickest part of turkey (inside thigh muscle where leg joins turkey body) Rotate knife halfway, if juices have red tinge, continue cooking. If juice is clear or golden in color: turkey is done. If the bird is stuffed, place thermometer in center of the stuffing. Thermometer inserted deep into center of thigh will register 165 degrees when done. We supply a pop-up timer with our fresh turkeys and turkey breasts. The pop-up timers are usually accurate; however, we recommend using a digital probefor best results (one in thigh and one in breast).
WE SUGGEST ROASTING ALL POULTRY UNSTUFFED. This will ensure bird is cooked to perfection. Turkeys that are stuffed usually wind up overcooked because the heat can’t circulate causing the turkey to be dry. If you want the flavor of the turkey in your stuffing buy extra turkey backs and wings to make a roasted turkey broth. We’ll chop the backs for you to make them easier to handle.
Roasted Turkey Broth
Make a rich roasted turkey broth by roasting chopped backs and wings in a separate roasting pan adding a small onion, some celery, and a large carrot. Roast for about an hour, use a digital probe to test for doneness (165 degrees is safe for poultry). Remove the meat from pan and pick meat from bones, discard skin. Scrap the browned “bits” from the bottom of the pan add 10 cups of water bring to a boil then simmer for about an hour, add picked meat and salt to taste. Reduce for another 20 mins. Use about 2 cups broth to moisten stuffing and 6 cups of broth to make gravy. Bake stuffing in a separate pan if applicable.
How we make gravy:
Roasted Turkey Gravy – we use 6 cups of broth to make 4 cups of gravy.
Determine how much gravy you want. Use 1 Tablespoon (TBSP) of flour and fat per cup of broth & liquid. For a thicker gravy, increase flour to 2 Tablespoons per cup of liquid. Pour all the fat & other liquid from roasting pan into a heatproof measuring cup, bowl, or gravy fat separator. Let cool until fat rises to top. Use the roasting pan that turkey or turkey parts were roasted in to make broth. Put the roasting pan on the stove over medium heat. Use wooden spoon to scrape “browned-bits” from bottom of the roasting pan. This helps give gravy a rich brown color and enhances the taste of the gravy. Then add desired amount of fat to the roasting pan using the rule above for 1 tablespoon of fat and flour per cup of broth you intend to use (we recommend 6 tbsp of fat to 6 tablespoons of flour to 6 cups of broth- do not add flour or broth at this time). Heat fat then sprinkle flour over fat and whisk flour into fat in roasting pan until it’s smooth. Cook, stirring constantly until mixture bubbles about 3 or 4 minutes. While stirring with whisk slowly add broth. Bring to a medium boil and reduce to simmer until desired consistency is reached. Please note gravy thickens as it cools. Add salt & pepper to taste.
If you are not using gravy right away let cool completely before storing in refrigerator.
Thin cooled gravy when reheating with a little broth
Making gravy can be done a day, week, or month ahead of time.
FAT FREE GRAVY
For fat free gravy omit fat, turn burners a little lower and stir flour in roasting pan till brown, scraping sides of pan. Add broth slowly, stirring constantly until mixture comes to a boil. Simmer 1 to 2 minutes to thicken. Serve and enjoy.
When using disposable pans, buy 2. Fitting 1 inside the other for extra strength.
Recommendations: Use a Calphalon style non-stick roasting pan to get nice browned bits to make gravy with. Use a digital probe to ensure turkey is cooked thoroughly to a safe temperature and not overcooked.
Call For Pricing!
Q: How do I place an order?
A: When you’re ready to place your order, simply give us a call at (954) 983-6831. We’ll walk you through the ordering process.
Q: What size turkey do I need?
A: To determine the size turkey that you need, figure out how many people you will be feeding. For whole turkeys, you will need 1 pound per person if you don’t want leftovers. If you do want leftovers, figure 1 1/2 pounds per person.
Q: What size turkeys do you carry?
A: Our whole, all-natural turkeys range from 10 – 38 pounds.
Q: What if I don’t want a whole turkey?
A: Not to worry – we also offer turkey breasts, which range from 5 to 10 lbs., and turkey rolls, which range from 3 to 10 lbs.
Q: What is a good recipe or cooking instructions for a turkey?
A: See this page.
Q: Do you have brining advice for the turkey?
A: See this page.