What do I do with the netting on the turkey? Do I leave it on for roasting? When I try to remove it, it just rips apart the turkey skin.

Do not leave any plastic on the turkey during roasting. It is safe to leave the butchers twine intact while roasting to help maintain the shape of your turkey.

Can you leave the legs of the turkey trussed with the plastic on when roasting?

No do not leave any plastic on the turkey when roasting.

Does this ship w the internal parts - giblets neck etc?

The Willie Bird Pre-Brined Organic Turkey does not include the neck and giblets.

I have read your response to a pre brined turkey, needs a rub or not? One answer is it will be to salty, another recommendation says to generously add the rub inside and out. Please clarify.

The Willie Bird Fresh Free-Range Pre-Brined Organic Turkey does not require a rub. It is pre-brined using a recipe based on our best-selling autumn fruit and spice blend. The result is savory, succulent and not overly salty, with hints of apple, lemon, garlic and rosemary.

Is it shipped frozen or refrigerated?

just received my turkey, 3:30 pm. It’s frozen. I ordered the 16 to 18 lb turkey, I got a 16lb. My order was placed Oct 16, two days later I realized that the arrival date, Nov. 27, was cutting it too close. WS would not change the date…they were firm on that

I just received my turkey on 11/26/24 and it's frozen...2 days before Thanksgiving.

Turkey ships fresh with ice packs to arrive chilled. Upon receipt, store turkey, still in the vacuum-sealed bag, in refrigerator for up to 7 days or in freezer for up to 3 months.

Do I need to cover the turkey? Thank you? It’s organic pre-brined one.

Hi Margot, You only need to cover your turkey if it begins to brown too quickly. Tent it loosely with aluminum foil.

Do I need to rinse the Willie Bird Fresh Free-Range Pre-Brined Organic Turkey before roasting? I’d like to use a spice rub on it. Do I rinse the turkey first?

Hi PSLA, It is your personal preference to rinse a pre-brined turkey; it isn’t a requirement. If you want to rinse the bird, add the spice rub afterward.

I ordered the Willie Bird Fresh Free-Range Pre-Brined Organic Turkey. Is there flavor already added in or do I need to add flavor to it.

HI Salvatore, We recommend that you generously season the outside and cavity of the bird with a turkey rub. You can place butter under the skin of the bird and rub the entire outside with the butter. Our Classic Herbs Turkey Rub can be found here: https://www.williams-sonoma.com/products/williams-sonoma-turkey-rub-classic/

Willie Bird Fresh Free-Range Pre-Brined Organic Turkey

Name: Willie Bird Fresh Free-Range Pre-Brined Organic Turkey
Brand: Willie Bird Fresh Free-Range Pre-Brined Organic Turkey
Price: 329.95 USD
Availability: InStock

FLAVOR PROFILE

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

WHY WE LOVE IT

Brining a turkey is a wonderful method for enhancing its juiciness and flavor, and our pre-brined, organic Willie Bird turkey does the work for you. Raised in Northern California on natural grains, free of antibiotics and hormones, the premium Willie Bird turkey is brined using a recipe based on our best-selling autumn fruit and spice blend. The result is savory, succulent and not overly salty, with hints of apple, lemon, garlic and rosemary.

NET WEIGHT

10–12 lb. (serves 7–9)
12–14 lb. (serves approx. 9–11)
14–16 lb. (serves approx. 11–13)
16–18 lb. (serves approx. 13–14)
18–20 lb. (serves approx. 14–16)
20–22 lb. (serves approx. 16–18)
Certified organic by Oregon Tilth.
Please note: Once an order has been placed, no updates can be made to the shipping address.
Product of USA.

Receiving Instructions

Turkey ships fresh with ice packs to arrive chilled.
Upon receipt, store turkey, still in the vacuum-sealed bag, in refrigerator for up to 7 days or in freezer for up to 3 months.
Remove turkey from refrigerator 1 hour before roasting and remove from bag.
Do not leave turkey at room temperature longer than 1 hour.

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 remove the truss, just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks. The nylon truss is oven safe, microwavable and can withstand oven temperatures of up to 450°F.

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 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.

Turkey Weight Approximate Roasting Time

10 to 12 lb. – 2 1/2 to 3 hours
12 to 14 lb. – 2 3/4 to 3 1/4 hours
14 to 16 lb. – 3 to 3 3/4 hours
16 to 18 lb. – 3 1/4 to 4 hours
18 to 20 lb. – 3 1/2 to 4 1/4 hours
20 to 22 lb. – 3 3/4 to 4 1/2 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 approximate roasting times listed above, add about 30 minutes to the total cooking 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.

Roasting Tips

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.