Pasture Raised Whole Turkey - 18 to - 20 lb

Our turkeys are super flavorful and juicy. They just love eating apples, probably because they're sweet and sour and everything good, and when there's excess apples available, we partner with a friend's organic apple orchard in La Crescent, Minnesota, to keep them supplied.

At Elpis Farms we try to keep everything within a three-hour radius of our farm. Our turkeys come from a hatchery in Wisconsin less than three hours away, their feed comes from a mill just down the road that buys grain from local farmers, including us, and they travel less than two hours to the processor. So I'm not only raising these birds locally, I'm also supporting everyone around me. There's something meaningful about knowing where your turkey is coming from and all the local people who had a hand in getting it to your table.

Giblets are not included, so if your gravy or stuffing recipe calls for them, plan ahead. Thaw your turkey in the refrigerator. At roughly one day for every 4 to 5 pounds, a bird this size needs about four to five days.

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Common Questions

How big of a turkey do I need for Thanksgiving for 12 to 15 people?
Our Elpis Farms Pasture Raised Turkey large is an 18–20 lb whole bird, which comfortably feeds a Thanksgiving table of roughly 12 to 18 people. The usual rule of thumb is 1 to 1.5 pounds of whole turkey per guest, because the bones and carcass account for a good share of the weight. If you want leftovers for sandwiches the next day, plan toward the 1.5 lb end, and a bird this size gives you that room for a group of 12 or 13.

Where can I buy a locally raised, pasture-raised turkey in Minnesota?
We raise our Elpis Farms Pasture Raised Turkey on our farm in Caledonia, in southeastern Minnesota. We try to keep the whole process within a three-hour radius of the farm. Our birds come from a hatchery in Wisconsin less than three hours away, their feed comes from a mill just down the road that buys grain from local farmers (including us), and they travel less than two hours to the processor. I'm not only raising these birds locally, I'm also supporting everyone around me, and I think there's something meaningful about knowing all the local people who had a hand in getting your turkey to the table.

What does pasture-raised mean for a turkey?
Pasture-raised generally means the birds live a good part of their lives outdoors on grass, foraging for plants and insects as part of their diet. For our Elpis Farms Pasture Raised Turkey, that means days spent out on pasture with plenty of room to roam, fresh air and sunshine. We've also established the land as pheasant habitat, so it's a diverse landscape of native plants, grasses and plenty of insects, which gives the turkeys more natural foraging. It's actually quite fun watching them explore and chase grasshoppers all summer.

Is the Elpis Farms turkey fresh or frozen, and does it come with giblets?
Our Elpis Farms Pasture Raised Turkey is sold frozen, and giblets are not included. The safest way to thaw a frozen turkey is in the refrigerator, allowing about 24 hours for every 4 to 5 pounds, so an 18–20 lb bird needs four to five days. For Thanksgiving, that means moving it from the freezer to the fridge by the weekend before.

What are Elpis Farms turkeys fed?
Our Elpis Farms turkeys are fed non-GMO feed throughout their lives, along with whatever they forage out on pasture. They also get plenty of fresh apples to munch on, with an ample supply during their final weeks on the farm. When there are excess apples available, we partner with a friend's organic apple orchard in La Crescent, Minnesota, to supply them. The turkeys just love eating apples, probably because they're sweet and sour and everything good.

How long does it take to roast an 18–20 lb turkey like the Elpis Farms Pasture Raised Turkey?
An unstuffed 18–20 lb turkey like our Elpis Farms Pasture Raised Turkey large typically takes about 4¼ to 4½ hours at 325°F, and closer to 4¼ to 4¾ hours if you stuff it. Go by temperature rather than the clock: it's done when the thickest part of the thigh and the innermost part of the breast reach 165°F. Let it rest 20 to 30 minutes before carving so the juices stay in the meat.