Holiday Turkeys!

Order Your Holiday Turkey Here

Get Ready for Thanksgiving with our Pasture-Raised Turkeys!

 

We believe in raising healthy, happy birds, and our turkeys are no different.

Our Broad Breasted White turkeys are raised on open pastures, where they get plenty of sunshine and fresh air. They eat non-GMO feed and whatever bugs and plants they find while roaming.

We use movable coops so they always have fresh grass. These birds are raised with care to give you a delicious and healthy turkey for your holiday table.

Below, you’ll find all you need to know about our holiday turkeys!

Holiday Turkey (Small 9-11 lbs)

Out of stock

$61.75 – $74.75

Holiday Turkey (Medium 12-15 lbs)

Out of stock

$81.25 – $100.75

Holiday Turkey (Large 16-19 lbs)

Out of stock

$107.25 – $126.75

Holiday Turkey (X-Large 20-23 lbs)

Out of stock

$133.25 – $152.75

Holiday Turkey (Holy Smokes! 24-27 lbs)

Out of stock

$159.25 – $178.75

Questions / FAQ

How To Order

Do I need to pre-order a turkey?

Yes.  We start taking orders on Thursday, October 24th at 10 a.m.  Make sure to mark your calendar!

Can I order for Christmas too?

We don’t take separate orders for Christmas. If you want one for later, you can order an extra turkey during our Thanksgiving sales!

Will you sell out fast?

We anticipate we will.  We have a limited number of turkeys, so it’s best to order early. 

Turkey Details

What sizes are available?

Our turkeys come in different sizes:

  • Medium (12-15 lbs)
  • Large (16-19 lbs)
  • Extra Large (20-23 lbs)
  • Holy Smokes! (24-27 lbs)

Available starting October 24th at 10am.  Order right from this page or via the online farm store.

How much does a turkey cost?

Our turkeys are $6.50/pound.  The exact price will depend on the size you choose.

Are the turkeys fresh or frozen?

They are frozen to keep them fresh until you’re ready to cook.

How are the turkeys raised?

Our turkeys enjoy a pasture-based life with non-GMO feed, bugs, and native plants. We move them to fresh grass regularly to keep them healthy and happy.

Pick-up & Delivery

When can I pick up my turkey?

You can pick up your turkey anytime after purchase.  We’ll have curbside options so you can grab your turkey on your schedule and scheduled options for a time that works for you.

Do You Deliver Locally?

Yes, we do offer local delivery to the Charlottesville / Scottsville / Palmyra area for a $15 delivery fee.

Can you ship the turkey to me?

Unfortunately we don’t offer shipping. 

Cooking & Preparation Tips

Oven Roasted Turkey?

Pasture-raised turkeys are leaner than the ones from the store, so they cook a little differently. Here are some easy tips to make sure your bird is juicy and full of flavor:

Brining is Key!
Brining your turkey before cooking helps keep it moist and adds lots of flavor. Make a simple brine with water, salt, lemon, herbs, and garlic. Soak your turkey overnight, and it will be extra juicy when you cook it. You can also keep it simple and just use salt and pepper if you want—it’ll still taste great!

Cook Until It Reaches 165°F
Set your oven to 325°F and cook for about 12-15 minutes per pound. If you have a meat thermometer, check the thickest part of the thigh. When it reaches 165°F, it’s ready. Let the turkey rest for about 30 minutes before carving to lock in all the yummy juices. (I take it out at 160, then let it rest as the temp will rise slightly to 165)

Let It Rest!
After you take the turkey out of the oven, cover it with foil and let it rest for about 30 minutes. This keeps the juices inside and makes the meat more flavorful.

Choosing a pasture-raised turkey and cooking it right makes a huge difference in taste and texture. Plus, it feels good knowing you’re supporting local farms like ours.

Dry Brine

Why Dry Brine?

Dry brining is a fantastic way to bring out the natural flavors of our pasture-raised turkeys without the hassle and space requirements of a wet brine. It involves rubbing a mixture of salt, herbs, and spices directly onto the turkey, allowing the flavors to penetrate the meat while the salt draws out moisture, which then reabsorbs, making the bird juicy and flavorful. The dry brine also helps the skin crisp up beautifully during roasting, resulting in a golden, crispy finish everyone will love.

Dry Brine vs. Wet Brine: Which Should You Choose?

Both methods have their benefits, and it all depends on your preferences and kitchen setup:

  • Dry Brine: A dry brine is easier and less messy—perfect if you don’t have the fridge space for a large container filled with brining liquid. It’s a great choice when you want a crispy skin and a juicy, flavorful bird with minimal effort.
  • Wet Brine: A wet brine, which uses a seasoned saltwater solution, is ideal for those looking to enhance moisture retention further and infuse flavors more deeply. If you have the space and prefer to soak your turkey, this is a great option (check out our wet brine recipe for instructions).

Ingredients for Dry Brine

  • 1 pasture-raised turkey (small, medium, large, or extra-large, defrosted)
  • 3 tablespoons kosher salt (adjust based on turkey size; see instructions)
  • 2 teaspoons black pepper
  • Zest of 1 lemon (optional for a bright, citrusy note)
  • 1 tablespoon dried herbs (a mix of rosemary, thyme, and sage works well)
  • 1 tablespoon granulated garlic or garlic powder

Instructions

  1. Prep the Turkey: Make sure your turkey is fully defrosted. Remove the giblets and pat it dry with paper towels, inside and out. The drier the skin, the crispier it will get when roasted.
  2. Mix the Dry Brine: In a bowl, combine the kosher salt, black pepper, lemon zest, dried herbs, and garlic. Adjust the amount of salt based on the size of your turkey:
    • Small (8-10 lbs): 2 tablespoons
    • Medium (12-14 lbs): 3 tablespoons
    • Large (16-20 lbs): 4 tablespoons
    • Extra Large (22+ lbs): 5 tablespoons
  3. Apply the Brine: Gently loosen the skin of the turkey breast, being careful not to tear it. Rub the dry brine mixture all over the turkey, including under the skin, on the legs, wings, and inside the cavity, making sure everything is well coated.
  4. Refrigerate Uncovered: Place the brined turkey on a rack set over a baking sheet. Refrigerate it uncovered for at least 24 hours and up to 48 hours. This allows the skin to dry out, helping it crisp up during roasting.
  5. Cook the Turkey: When ready to cook, remove the turkey from the fridge and let it sit at room temperature for about an hour. Preheat your oven according to your preferred roasting method. Roast until the internal temperature reaches 165°F in the thickest part of the breast and thigh.

Tips for Success

  • Use Kosher Salt: Avoid table salt, as it’s finer and may make the brine too salty. Kosher salt offers the best balance.
  • Customize Your Flavors: The basic mix includes salt, pepper, and garlic, but feel free to add dried herbs or lemon zest for a flavor twist.
  • Crispy Skin Hack: Leaving the turkey uncovered in the fridge allows the skin to dry out, resulting in a golden, crispy finish.

Inspired By

This dry brine method is inspired by the recipe from Well Plated, tailored for our pasture-raised turkeys at Longbottom Farm. Check out their site for more great ideas and recipes!

Wet Brine

If you want a juicy and tender turkey, wet brining is a great way to go. A wet brine soaks the turkey in a saltwater solution, locking in moisture and adding delicious flavors. It’s a bit more involved than a dry brine, but the results are worth it! Whether you’re roasting, smoking, or grilling, this method works wonders for a moist and tasty bird.

Why Wet Brine?

A wet brine bathes the turkey in a seasoned water solution that helps the meat absorb moisture and flavor. This method is perfect for anyone who wants an extra juicy turkey. Wet brines work faster than dry brines—just 12-24 hours—and are great if you have space in your fridge for a large container. You can also add flavors like herbs, citrus, or spices to make your turkey stand out!

What You Need

  • 1 pasture-raised turkey (any size, defrosted)
  • 2 gallons of water
  • 2 cups of kosher salt (never use table salt; it’s too salty)
  • ½ cup brown sugar
  • 1 tablespoon black peppercorns
  • Fresh herbs (like rosemary, thyme, and bay leaves)
  • Optional: lemon or orange slices, apple slices, garlic cloves

Steps

  1. Make the Brine Solution:
    • In a large pot, bring 8 cups of water to a boil.
    • Stir in the kosher salt and sugar until they dissolve completely.
    • Turn off the heat and add the peppercorns, herbs, and any optional ingredients like citrus or apple slices.
  2. Cool Down the Brine:
    • Add ice cubes and the rest of the cold water to the pot until you have 2 gallons of brine. Make sure the brine is room temperature or colder before adding your turkey. Never add hot brine directly to the turkey—it can cause bacteria to grow.
  3. Submerge the Turkey:
    • Place the turkey in a food-safe container large enough to fully submerge it (like a 5-gallon bucket, cooler, or a brining bag). Pour the brine over the turkey, making sure it’s completely covered.
    • If using a brining bag, squeeze out the extra air and seal it tightly. Place the container or bag in the fridge or in a cooler with ice for 12-24 hours.
  4. Dry the Turkey:
    • After brining, take the turkey out of the solution and pat it dry with paper towels.
    • Place the turkey back in the fridge, uncovered, for another 12-24 hours. This step helps the skin get crispy when cooked.

Do’s and Don’ts of Wet Brining

  • Do use a container large enough to fully submerge your turkey. It must be food-safe—like a brining bag, stainless steel pot, or a clean plastic container.
  • Don’t use trash bags or containers that aren’t meant for food use.
  • Do keep the turkey cold at all times. If it can’t fit in your fridge, use a cooler filled with ice to keep the brine below 40°F.
  • Don’t rinse the turkey before brining. Simply remove the giblets and neck, pat it dry, and place it in the brine.
  • Don’t skip the final drying step—this ensures crispy skin when the turkey cooks.

    Final Note

    Wet brining is a great way to prepare your Longbottom Farm turkey for roasting, smoking, or grilling. If you prefer less prep space and an easy option, check out our dry brine recipe too. No matter which you choose, you’ll enjoy a delicious, farm-fresh turkey!

    Questions?  Contact Us!

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