Uncooked Free Range Turkey
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaHinck’s All-Natural Turkey Breasts are minimally processed, antibiotic-free, and never injected or administered any medications while on our farm. Each farm-to-table turkey product is processed under USDA-FSIS inspection with the strictest adherence to the safety and wholesomeness of all products. They process every turkey by hand to ensure a quality product that was treated with care from start to finish. Their family farm has been delivering quality homemade products since 1938. Being free range, the turkeys come in and out of the barn to natural grass fields to sun themselves or just to strut their stuff. These turkeys have the perfect meat-to-fat ratio for oven cooking, to ensure a tender and juicy feast. We’re talkin’ homegrown, homemade goodness!
Family-owned Hinck’s Turkey Farm has been raising the best free range birds on their farm in Manasquan, New Jersey, since 1938. Second generation poultry farmer Richard Hinck transformed a small egg business into a famous ready-to-cook turkey business. Their turkeys are vegetarian-fed and are raised in a natural, clean, drug-free, stress-free environment. Each farm-to-table turkey is seasoned with Hinck’s proprietary blend of spices, then slow roasted for maximum flavor.
This package serves 16 people and includes 1 Whole Free Range Turkey
- Neck and gizzards included in the cavity
- Each turkey weighs approx. 16-18 lbs.
- 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 ice packs, ice packs may thaw in transit
- Upon arrival, place turkey in the refrigerator or freezer.
- Turkey can last up to 4 days in the refrigerator and up to 6 months in the freezer.
To Serve
- If serving from frozen allow turkey to fully thaw
- Remove turkey from the package, remove giblets and neck from cavity, rinse turkey inside and out
- Place directly onto an oven-safe roasting pan.
- Maintain at least half an inch of water, or broth in the bottom of the pan to assure the turkey does not dry excessively during cooking. It’s ok if the turkey is just touching the drippings on the bottom but it’s best to keep it dry so as to not cool or impede the cooking process.
- Make sure you have a good quality instant-read thermometer and that it is properly calibrated. Follow your particular thermometer brand’s adjustment and calibration instructions.
- Preheat the oven to 325°F, and roast for 20 minutes per pound.
- Around the 2-hour mark would be a good starting point to check temperature. Bring the center of breast meat to 155° F (we will include an illustration on the position of the thermometer.)
- Options for keeping turkey moist would be to cover it with aluminum foil at times during the roasting. This will also affect skin crispness as well.
- Once it is done cooking, remove the pan from the oven and allow the turkey to rest for 20 minutes before carving.
- Serve and enjoy.
