Frozen turkeys can be ordered to be UPS shipped in the weeks leading up to Thanksgiving for Massachusetts towns not shaded above. We also ship to Maine, Vermont, New Hampshire, Connecticut, Rhode Island, New York, Pennsylvania, New Jersey, Delaware, Maryland, Ohio, Indiana, West Virginia, Virginia, North Carolina and South Carolina.

Fresh Thanksgiving Turkey Deliveries

Birds are delivered fresh to the following zones:

• Zone 2: Saturday November 23rd
• Zone 3: Sunday November 24th
• Zone 1:Monday November 25th
• Zone 4: Tuesday November 26th

Birds are also delivered fresh to the following pickup locations:

• Wakefield Farmers Market (468 North Ave. Wakefield) Saturday, November 23rd 10AM-1PM
• Roslindale Farmers Market (4236 Washington St, Roslindale) Saturday, November 23rd 9AM-1PM
• Westward Orchards (178 Mass Ave, Harvard) Tuesday, November 26th 2PM-6PM
• Cordelia's Farm (232 Pleasant St, Berlin) Tuesday, November 26th 2PM-6PM
• Falmouth Farmers Market (Marine Park, Scranton Ave, Falmouth) Tuesday, November 26th 10AM-2PM
• Pickup at Our Farm (216 Wachusett St, Rutland) Wednesday, November 27th 9AM-5PM
• Harvey's Farm (7 Maple Ave, Westborough) Wednesday, November 27th 11AM-2PM

Q: Can you tell me how your turkeys are raised?

A: Our turkeys are pasture-raised with plenty of room to roam and are fed locally milled, specially selected feed, to ensure they are happy and healthy during their time on the farm. The birds are then humanely harvested at a USDA facility, then brought back to the farm for sorting, packing, and cold holding until they make their way to your table. Our delivery and pickup options will take place a few days before Thanksgiving which allows you the choice of how long you’d like to store your turkey and preparation time if you choose to brine the bird.

Q: How much turkey do I need?

A: We recommend 1-1.5 pounds of turkey per person; this should provide some leftovers, too.  Each family differs in their protein consumption so this is only a suggestion based on our own families, the sides we make, and leftovers we desire.

Q: What if I want my turkey delivered to my home a different day than is listed above?

A: The delivery and pick up dates and correlating locations CANNOT be modified. Please select the location/date combination that works best for you. If we have a surplus of fresh turkeys, they will be available (in limited sizes) in our Rutland farm store, for pick up only, the week before Thanksgiving.

Q: What is the difference between Traditional and Heritage turkeys?

A: Traditional (known as the Broad Breasted White) is the bird that the majority of our customers prepare for their meals. These birds have larger breasts, plenty of white meat, and because we raise these primarily, we offer them in a variety of sizes to fit your family’s needs. Heritage is an “old fashioned” breed. They are slower growing birds with smaller breasts and more dark meat. We offer these birds only in two size ranges as you’ll see on our order form.

Q: What else do you offer for Thanksgiving?

A: In the weeks leading up to Thanksgiving we will add additional rolled turkey breasts & parts, as well as plenty of holiday focused add-ons including gravy, mashed potatoes, roasted squash, a holiday produce box, and more (produce box is not available for shipping). Of course, our farm store will be well stocked for your regular grocery needs.

Q: How should I handle my turkey?

A: If your delivery or pickup location is many days before you will be preparing your turkey, please make sure you have a very cold location to store the bird. At the farm we hold turkeys at one degree below freezing for longevity (referred to as a deep chill). Once they get to your home if they are held in the refrigerator you need to ensure a proper cold setting. If you don’t have space to keep your bird refrigerated, you can place it in the freezer for a day or two to hold and then thaw in the refrigerator.  Alternatively, many people without proper cold storage prefer to pick their bird up at our farm in Rutland (9:00 am - 5:00 pm) on the Wednesday just before the holiday.

Many folks like to brine their pasture-raised turkeys to increase moisture retention and add even more flavor. Make sure you have a vessel large enough hold the turkey and  brine.  And be sure to have plenty of ice on hand to keep the water freezing cold!

Q: What's inside my turkey?

A: Our processors work hard to include giblets with each bird, when possible.  Although there are exceptions, the majority of our birds will have "the big four": neck, heart, liver, and gizzard.  It's likely the neck will be found in the main cavity while the other organs will be in a bag in the neck cavity.

Q: How do I cook my turkey?

A: People cook their turkeys many ways; even our staff have different methods that they think is best. Some prefer to start their oven at a higher temperature to brown the skin right off the bat, while others end on a higher temperature to brown. Either way, we suggest about 12-13 minutes of cooking time for each pound of (unstuffed) turkey in a 350° oven. Always make sure your turkey reaches 165 ° in the thickest part of the thigh and once your turkey is removed from the oven, let it rest 15-20 minutes before carving.