03Days 10Hours 27Min 31Sec

All of our turkeys are pasture-raised, without growth hormones or unnecessary antibiotics, by farmers we know and trust.

The result? An unforgettable meal, with a more flavorful turkey that’s better for you, your family, and the environment.

 

We have closed online ordering.

We will have select sizes/breeds available for walk-in customers next week (Mon 11/19-Wed 11/21).

 

Broad Breasted White  |  $8.99 per pound

• Traditional American turkey at its best, raised to superior standards

• Turkeys processed on farm by farmers

• Familiar and flavorful, with large breasts

• Partner Farms:

Autumn’s Harvest | Romulus, New York

Ekonk Hill | Moosup, Connecticut

 

Heritage Breed  |  $12.99 per pound

• Heritage stock descended from the breed the Pilgrims ate

• Robust and full-flavored

• Large, meaty legs & thighs

• Partner Farm:  Joyce FarmsKenansville, North Carolina

 

Kelly Bronze Heritage Breed  |  $15.99 per pound

• Rare, black-feathered heritage breed, rescued & raised by the Kelly family for three generations

• Forages grubs, berries and nettles

• Hand-plucked; longer hang time develops flavor and increases meat tenderness

• Partner Farm:  Kelly BronzeCrozet, Virginia (9-14 lb birds only)

 

The Not-So-Fine Print: All turkeys are fresh (never frozen), uncooked and unbrined. (Sorry, we can’t roast your turkey, but we’ll guide you on what to do!) Turkeys must be picked up at a Fleishers butcher shop between Mon, Nov 19 and Wed, Nov 21. We do NOT ship orders or deliver them. Orders for whole turkeys require a $60 non-refundable deposit per bird; the remaining balance will be paid when you pick up. We offer turkey spatchcocking for $15 per bird, which you can request in the Order Notes section at checkout.

 

Sound good? Don’t wait; we sell out of turkeys every year.

 


How Much Turkey Do I Need? 

We work with small farmers who raise turkeys specifically for Thanksgiving, timing the growth of the flock so that they’re just at the right size for holiday harvest. Because of this, we won’t have the exact weight of your bird until the time of checkout. Please select a weight range that works for your party’s size (see our handy portioning guide below).

 

 

 

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Complete the Meal

We have Broad-Breasted White turkey parts – split bone-in or boneless breasts and drumstick pairs – so you can cook the perfect amount of light or dark meat for any size gathering. We also offer turkey stock, turkey brine seasoning, sage sausage, bacon, eggs and more to round out your menu.


Problems placing your holiday order?

If you’re having trouble placing your order online, please call your shop at 718-971-5331. We are available during normal business hours to help you nail your holiday game plan. We’re also available to answer your questions via email.  Please allow 24 hours for a response.

 

holidays@fleishers.com


Turkey Recipes & Guides

Let’s Cook a Fantastic Turkey

We’ve got you covered with the Essential Turkey Cooking Guide: everything you need to know in one handy print-out. Get our step-by-step instructions on brining, roasting and carving your bird.

 

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Turkey Recipes

Aside from our Essential Turkey Cooking Guide, here are our top picks for turkey recipes. Be sure to ask our butchers for suggestions and tips as well.

 

Whole Roast Turkey Recipe
Whole Roast Turkey
Perfect Grilled Turkey Recipe
Perfect Grilled Turkey

 

 

 

 

 

 

 

 

 

 

 

 

Stuffed Turkey Breast Recipe
Stuffed Turkey Breast
Country Sage Stuffing Recipe
Country Sage Stuffing

 

 


Brining Tips

One technique for a juicy bird is to brine it. There are two types of brining: wet and dry.

 

  • Wet brining requires submerging a turkey in a salt-water solution of 1:1 cups of salt to gallons of water (herbs, spices, and aromatics can be incorporated) for several hours or overnight, but never for more than 24 hours. Remove your bird from the brine, give it a quick rinse and leave it in the fridge for 24 hours to dry the skin. Baste with clarified butter for ultimate crispy skin and a slightly nutty flavor before popping it in the oven.
  • Dry brining involves combining 8-10 Tbsp salt with 2 Tbsp baking powder, rubbing it over the bird and leaving it in the fridge overnight to draw out the moisture. Remember DON’T rinse this brine off before cooking. Just baste with clarified butter and pop it in the oven.

The Key to Great Gravy

Add giblets to your gravy for a flavor boost!

 

  • Chop turkey giblets and season with salt and pepper
  • Heat 4 Tbsp butter in a saucepan
  • When butter starts to foam, add giblets and cook for about 2 minutes on medium heat
  • Stir in a 1/4 cup flour to form a paste and cook for 3 minutes
  • Whisk in pan drippings and stock to desired thickness
  • Season to taste

Beyond the Bird

No one said you have to get turkey for Thanksgiving! Let us inspire you to celebrate the season with a special cut from something new.

 

Roast Leg of Lamb Recipe
Roast Leg of Lamb
Classic Brisket Recipe
Classic Brisket

 

 

 

 

 

 

 

 

 

 

 

 

Crown Roast of Pork Recipe
Crown Roast of Pork
Standing Rib Roast Recipe
Standing Rib Roast

 

 

 

 

 

 

 

 

 

 

 

 

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