Skip to main content

Not All Turkeys Are Of The Same Feather.

Don’t chance the biggest meals of the year on a typical frozen grocery store bird. Our turkeys are fresh and local from Ferndale Market, located in Cannon Falls, Minnesota. And fresh really matters. Here are a few points about going with a fresh, never-frozen Ferndale Market bird from Hagberg’s for your holiday dinner centerpiece.

For starters, and most important of all, they taste better! Fresh turkeys tend to hold their moisture much better than frozen turkeys, bringing out a meaty texture and resulting in a juicier, more flavorful flavor.

Of course, the most crucial factor of a delicious bird happens before it hits our meat case. At Hagberg’s, we source from Ferndale Market, a third-generation range-free turkey farm committed to raising free-range, antibiotic-free, and naturally processed turkeys.

And fresh turkeys tend to cook a bit faster than their previously frozen and thawed counterparts. A rule of thumb is about 15-20 minutes per pound at 325°F. HOWEVER, oven temps and times will vary. Plus, you’ll likely be sharing that oven heat with other holiday delectibles. Use a meat thermometer BEFORE the end of the estimated cooking time to avoid overcooking. Place the thermometer in the breast. The turkey is done at an internal temperature of 165°F.

Then, give the turkey a little rest under a tin foil blanket for about a half hour. Resting after removing from the heat allows the natural juices released during cooking to be reabsorbed back into the meat.

Consider A Custom Cut

At Hagberg’s, you get more than a great Minnesota bird. For a nominal custom-cut fee (most custom cuts are $8.00 per bird), we can prep your turkey to your tastes, including deboning, parting out, and spatchcock. Inquire at the meat counter for custom prep charges. Please note that we don’t offer a pre-stuffing option, as this should only be done immediately before cooking.

What The Heck Is Spatchcock?

Spatchcock is what we meat cutters call “butterflying.” This increases the surface area of the bird, allowing it to cook more evenly and in less time. This helps the dark meat cook as quickly as the white, resulting in juicy turkey in about half the time.

The Latest

Popular Tags