Our Free Range, Drug Free Turkeys

At White Egret Farm we feed, water and attend our turkeys by hand. Our turkeys are fed no hormones, antibiotics, growth promoters, or sulfites, and are not injected with self-basting additives. They are allowed a large area in which to roam freely. In nature grazing birds follow ruminants like cattle, buffalo, and goats as they graze. The grazing animals kick up insects, which are scavenged by the birds. On White Egret Farm, we allow our turkeys to follow our goats and cattle to pasture, where they can feed on a host of grasshoppers and other insects.

As a result, our turkeys develop a rich wonderful flavor, and they are much more tender and juicy than turkeys that are raised on controlled diets in confinement. They also cook much more rapidly per pound than the bland grocery store variety. To ensure freshness all turkeys are prepared just before Thanksgiving. They are available for pick up or delivery the Monday and Tuesday before Thanksgiving for those in the Austin, Texas area. Turkeys may be shipped (we prefer to ship frozen) for those living elsewhere in the country. UPS second day delivery is a must! Call or e-mail for shipping rates and delivery times. E-mail egretfarm@aol.com; Phone (512) 276-7408. All turkeys are shipped in special thick-walled shipping boxes, which we offer at cost. These boxes make excellent coolers to use at home.

Our turkeys range from 16 to 35 LBS. All birds are less than 6 months old. There is no difference in flavor or tenderness between sexes. Prices are 2.50 a pound dressed, and ready to cook. The bigger the bird, the faster they cook per pound, because they have more surface area. Stuffed 30 pound birds will bake in 5 hours in a 350° F oven. We think the bigger they are the better!

TURKEY THAWING INSTRUCTIONS

If your turkey arrives frozen, there are a couple of methods we recommend for rapid thawing. First, you may leave the turkey in the kitchen sink overnight. The bird should be cold, thawed and ready to cook the next day. For faster thawing, place the turkey in a bathtub full of cold water, and change the water every 30 minutes. This keeps the bird evenly chilled throughout. Drain on a clean cloth.

TURKEY COOKING INSTRUCTIONS

1. Wash turkey and allow to drain.
2. These are not self-basting turkeys. Therefore it is important to keep them moist during baking. I start with 2 cups of water in the pan, and cover the turkey with foil or a lid. I also coat the turkey with oil or butter prior to baking. Usually further basting is then unnecessary, but you may wish to check periodically. Remove the cover 45 minutes to one hour before the end of baking to ensure even browning.
3. Take care not to overcook (turkey will be dry). A large 30 lb turkey (stuffed) will cook in 5 hours at 350' F. This is about 10 minutes per pound. More mid-sized turkeys 20-26 lbs. will need about 15 minutes per pound.