When and where can I come pick up my bird?
Stop by our farm located on Secor Road to pick up your Thanksgiving turkey. We have dedicated pickup times over the next week:
- Thursday, November 16: 4-7 PM
- Friday, November 17: 4-7 PM
- Saturday, November 18: 9 AM – Noon
- Monday, November 20: 4-7 PM
Most of our whole birds weighed in at between 25-31 pounds. We’ll give you a bird as close to the size you requested upon pickup and have the final weight and final payment ready for you when you arrive. You can pay the difference by cash, check or credit card when you arrive.
You’ll see our logo sign on the south side of Secor Road regardless of whether you are coming from the east or west. Proceed down our gravel driveway and make your first left up to our grey and white barn at the top of the hill. Someone will be there to greet you and take care of your final payment. If you don’t see anyone or have any questions at all please call Dave Waeltz at 215-896-1685 or Adam Weinrich at 231-631-5892.
Read below for our favorite methods for thawing and cooking your pasture-raised turkey!
Recommendations for Preparation
We heed most of our culinary advice from the writers at SeriousEats.com, who have written countless articles of Thanksgiving wisdom, including the best way to spatchcock your turkey for faster and more even cooking. Here is a list of our go-to resources.
- The Food Lab’s Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
- Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy
- How to Thaw a Frozen Turkey (and How Not to)
We recommend a spatchcock and at least a 24-hour dry-brine (salt and season, then place uncovered in the fridge for 24 hours). Dry-brining prevents soggy skin and overly watered-down meat. Dry brining seasons your bird, keeps it tender and ensures that crispy skin everyone steals from the carving board.
Our Meat Club is open for subscriptions!
Reminder that we now take rolling sign-up for our Meat Club! Sign up anytime to join our Meat Club and pay as you go. Our next four month Meat Club term begins on January 1 but anyone can sign up any time. All of our ordering for the Club is now handled through our online store. Please reach out to Adam or Dave if you have any questions or trouble with ordering.
This is a great time to re-join if you’ve been away for a short time or traveling over the last few months.
