Willie Bird Pre-Brined Turkey
Brining a turkey is a wonderful method for enhancing its juiciness and flavor, but home cooks are often intimidated by the time and space required. Our prebrined Willie Bird turkey offers a convenient alternative. Our new brine recipe this year blends rosemary, thyme and sage with just the right amount of garlic and salt, so the turkeys roast up savory, succulent and not overly salty. The free-range birds are raised on natural grains, free of antibiotics and hormones on a family farm in California’s Sonoma County. Shipped frozen in a vacuum-sealed bag, the turkey is perfect to keep on hand for your next special-occasion dinner or buffet.
- Available in four sizes: approx. 12–14 lb. (serves 9–11), 16–18 lb. (serves 13–14), 20–22 lb. (serves 16–18) and 24–26 lb. (serves 19–21).
- Quantities are limited.
- Shipped frozen.
- Made in USA.
- Dimensions & More Info
- Giblets are not included.
- Use & Care
Your turkey was shipped frozen with dry ice. Please take care not to touch any remaining dry ice with bare hands. Refrigerate or freeze the turkey, still in the vacuum-sealed bag, immediately upon receipt; it keeps 7 days refrigerated and up to 9 months frozen. To defrost, remove the turkey from the freezer and place the sealed bag in the refrigerator, allowing 1 day of thawing for every 4 lb. of weight. Remove the thawed turkey from the refrigerator 1 hour before roasting and remove it from the bag. Do not leave the turkey at room temperature longer than 1 hour.
Roasting an Unstuffed Turkey
A turkey is easier to prepare and roasts more evenly and faster if left unstuffed; the stuffing can be baked separately. The times listed below are calculated for an unstuffed turkey. Bring the thawed bird to room temperature. Place it, breast side up, on a rack in a roasting pan and roast at 400°F for 30 minutes. Then reduce the oven temperature to 325°F and continue roasting until done. Allow 13 to 15 minutes per pound. Test for doneness following the directions below.
Approximate Roasting Time by Weight
- 12 to 14 lb.: 2 3/4 to 3 1/4 hours
- 16 to 18 lb.: 3 1/4 to 4 hours
- 20 to 22 lb.: 3 3/4 to 4 1/2 hours
- 24 to 26 lb.: 4 to 4 3/4 hours
Roasting a Stuffed Turkey
- Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey. To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth. To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the cooking times above, add about 30 minutes to the total roasting time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.
Testing for Doneness
- The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness 30 minutes to 1 hour before the total roasting time is reached. To test the breast using an instant-read thermometer, insert it into the meatiest part, several inches above the wings. To test the thigh, insert the instant-read thermometer alongside the opening of the main cavity underneath the drumstick, away from the bone. This is the meatiest part of the thigh.
- The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3°F to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil. If roasting a stuffed bird, be sure the stuffing reaches 165°F. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist. If roasting a stuffed bird, remove all of the stuffing at serving time.
- Turkey, water, salt, spices (rosemary, thyme, sage, garlic).
To ensure freshness, perishable items are shipped via 2-day delivery from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.