Kosher Uncooked Free-Range Whole Turkey - 14-16 lbs.
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaCharm City Kosher ships its famous meats nationwide on Goldbelly! Being the center of your Thanksgiving table is an important job, and “any old bird” just won’t do the trick. Look no further than these delicious all-natural free-range whole turkeys raised by Mennonite farmers in the Susquehanna River Valley.
Charm City Kosher’s founders Lois and Bob Gamerman started distributing specialty foods decades ago, and today the Baltimore company is the premier distributor of kosher foods in the Mid-Atlantic region. Charm City Kosher sources the highest-quality Glatt kosher lamb, Black Angus beef, free range chicken from Pennsylvania Mennonite farms, fresh seafood from the Bay of Fundy and the Nantucket Shoals, and classic baked goods made with old Gamerman family recipes.
Kosher for Passover
This package includes a 14-16 lb. Kosher Uncooked Free-Range Whole Turkey
- OU-P / Lubavitche CHK / Glatt-Kosher
- This product is Kosher for Passover year round
- Turkey is frozen, please allow 3 days to thaw before cooking.
- Turkey arrives raw and requires cooking.
The size and weight of individual turkeys will vary. The turkey you receive may be larger or smaller than specified.
- Turkey ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, place turkey in the freezer.
- Turkey lasts up to 6 months in the freezer.
- Allow 3 days to thaw before cooking.
To Serve
- Thaw turkeys in the refrigerator for 2 days before cooking.
- Preheat oven 375°F.
- Remove from packaging and cook turkeys covered for 2 1/2 hours.
- Then cook for 1 hour uncovered.
- Turkey need to be cooked to 165° F to be safe to eat. If your turkey is stuffed, the stuffing has to also reach 165° F to be safe to eat. The time is a guideline but make sure you check the temperature before eating. If the bird starts to get too brown before it reaches temperature, place a piece if foil on top to prevent it form burning. Place your thermometer in the thickets part of the breast to check the temperature. Let the bird rest for at least 20 minutes before carving.
- Remove the string, serve, and enjoy!
