We flash-freeze and ship all of our turkeys separately from other products. Your beautiful pasture-raised bird will ship during your selected week of November 11th or 18th.
You’ll receive an email with your tracking number when your bird is en route to your home.

Our birds forage for a large portion of their diet, eating grass, insects, acorns, moss etc. They also have access to a supplemental feed blend that contains local, GMO-free corn and soy but does not have any wheat or nuts. It's also full of vitamins, minerals, and probiotics that complement the animals' outdoor lifestyle.

We do tend to see some variation in the size, color, and texture of all of our turkeys because of the natural way in which we raise them.
Your Grass Roots turkey is a totally unique bird, raised on pasture with love. They had freedom to explore, to exercise, to sleep peacefully – all of which contributes to their size, color, shape, and nutritional profile.
Additionally, our farmers grow several different breeds of turkey that thrive on pasture. Different breeds can look different from one another, too! Send a photo to our customer service team and they’ll be able to tell you what breed it is.
Like all of our delicious turkeys, you'll find that it has been air-chilled with no additives and will be completely scrumptious!

Thawing is a long process and requires some planning and rearranging in your fridge. 

Refrigerator
The fridge is the slowest, but safest—from a foodborne illness perspective—place to warm up that bird. The gold rule is to play for 24 hours of thawing time for every 4-5 lbs of turkey. For example,  if you have a 15 lb bird, you’ll need 3 full days to thaw.  And don’t forget to place a baking sheet or tray underneath your turkey to capture any liquids.

Cold Water Bath
If you have a big enough container or sink, you can also bathe your turkey into thawing. This method is a bit faster but more labor intensive. You’ll need to submerge your turkey in cold water—don’t use hot water, doing so will put that turkey in the foodborne illness temperature danger zone. You’ll need to change the water every 30 minutes to keep that bird clean. And it will take about 30 minutes per pound to defrost.

Cooler
Don’t have any room to spare in your fridge or sink? We get it. A cooler will work just fine. Wash it really well and make sure the lid has an air-tight seal. The frozen turkey will provide all of the refrigeration needed for thawing safely, so there is no need to add any ice.The thaw time for this method is about the same as it is for the fridge—24 hours for every 4 to 5 lbs—and we recommend checking it after two days.

Brining is a great way to add extra flavor to your bird. We have a couple of great methods.

Dry Brine:
You'll want to think about brining your bird 1 to 3 days before you want to cook it. Your turkey can be partially frozen when you apply a dry rub.

For a dry rub you'll need: 
4 T kosher salt 
1 T fresh cracked black pepper

Prep:
Pat the bird dry, both inside the cavity and all of the skin. Tuck the wing tips behind the neck bone of the bird and apply the dry brine rub. Apply a couple of teaspoons of the salt and pepper mixture into the cavity of the turkey. Gently separate the skin from the breast meat of the bird and apply 2 teaspoons of the rub under the skin directly onto the meat. Apply the rest of the seasoning on the outer skin of the bird and allow it to sit uncovered in refrigeration for at least one day and up to three days before roasting, smoking, grilling, or frying your turkey.

Wet Brine:
Start brining 4-6 hours before you want to cook that bird. Make sure that you have a container big enough to full submerge your turkey.

You'll need:
3 cups of kosher salt
1/2 cup brown sugar
2 gallons of water

Prep:
Dissolve the salt and sugar in large stock pot or clean bucket. If you have a hankering for a little extra flavor, add your favorite dry spices or fresh herbs. Add the turkey and refrigerate for 4 to 6 hours. Pat the bird dry, then it’s ready to cook.