Willie Bird Pre-Brined Whole Roasted Turkey

FLAVOR PROFILE

• Savory brine, juicy, all-natural, free-range

WHY WE LOVE IT

• Just before the holidays, people wait in line for hours to buy all-natural turkeys at the Willie Bird ranch in Sonoma County, California. These legendary birds are among the world's best: extraordinarily juicy, succulent and flavorful. They're raised on a tasty natural diet and allowed to roam freely on the golden, oak-shaded hills. Now you can order the coveted turkeys to arrive already roasted to perfection. It's the ultimate timesaver for busy holiday celebrations – simply season to taste and reheat for a turkey with crisp, golden-brown skin and perfectly moist, tender meat.

NET WEIGHT

• 7–10 lb. (serves 5–8); cook time: 2 hours.
• 10–13 lb. (serves 8–10); cook time: 2 1/2 hours.
• 13–16 lb. (serves 10–12); cook time: 3 hours.
• Shipped chilled.
• Quantities are limited; preorder today for automatic Thanksgiving or Christmas delivery.

Receiving Instructions

• Turkey ships chilled with ice packs.
• Upon receipt, store in refrigerator for up to 4 weeks or in freezer for up to 6 months.

Thawing Instructions

If you need to cook your turkey in the next couple of days, we recommend softening the bird in the refrigerator. Below are the USDA's recommended refrigerator thawing times:

• 4 to 12 pounds – 1 to 2 days
• 12 to 16 pounds – 2 to 3 days
• 16 to 20 pounds – 3 to 4 days

If you need to cook your turkey in less than one day, we recommend softening your bird in a cold-water bath. Allow approx. 30 minutes per pound.

Submerge the turkey (in the original bag) in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. Below are the USDA's recommended cold water thawing times:

• 4 to 12 pounds – 2 to 6 hours
• 12 to 16 pounds – 6 to 8 hours
• 16 to 20 pounds – 8 to 10 hours

Preparation Instructions

• To thaw, remove from freezer and place in refrigerator as noted above. Remove thawed turkey from refrigerator 1 hour before roasting and remove from bag. Do not leave turkey at room temperature longer than 1 hour.
• To serve whole oven roasted turkey hot, place in sealed roaster pan or wrapped in foil and heat at medium temperature (approx. 325°F) for the below times, or approx. 10–15 minutes per pound.
• 7–10 lb. (cook time: 2 hours).
• 10–13 lb. (cook time: 2 1/2 hours).
• 13–16 lb. (cook time: 3 hours).

• Whole turkey, water, salt, dextrose, sodium phosphate.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

View Full Returns Policy.

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The Benedetti family started raising turkeys in Northern California's Sonoma County in 1948. In 1963, Willie Benedetti developed the formula for the now-famous Willie Bird turkey, which the family raises in the rolling, oak-studded hills just east of Santa Rosa. The birds roam freely around the grassy acreage, tended and nurtured by Willie, his brother Riley and their cousin Rocky Koch. The best we've tasted, Willie Bird free-range turkeys are raised with care, fed only the best natural grains and vegetable proteins and never treated with hormones or antibiotics.