While our chicken can be found in our retail freezer, you can also order in bulk. Mix and match chicken, turkey, duck, pork, and beef

We offer a discount on 25 lbs., 50 lbs., and 100 lbs. of chicken:

Buy 25 lbs., your choice of chicken cuts or whole, save 5%

Buy 50 lbs., your choice of chicken cuts or whole, save 10%

Buy 100 lbs., your choice of chicken cuts or whole, save 15%

No deposit is necessary, simply email us for pricing and more information.

You can also shop online anytime for pick-up at the farm.

Reserve Your Pastured Turkey & Save

If a Northern Farm pastured turkey is part of your Thanksgiving plans, now is a good time to reserve yours.

Reserve by Labor Day and save 50¢ per pound. Our turkeys are $7.50/lb. and will be available starting November 21, 2026. Turkeys will be frozen.

A $50 deposit is required to reserve your turkey. When reserving, please indicate your preferred size:

• 15–18 lbs.

• 19–21 lbs.

• 22–25 lbs.

• 26+ lbs.

Reserve early to get the size you prefer—and save 50¢ per pound while you’re at it!

Our turkeys live the kind of life we think every bird deserves—outside in the fresh air, scratching and pecking around the pasture, and soaking up the sunshine. All that roaming and foraging makes for a turkey that’s not just healthier, but full of real flavor.

For us, it’s simple: good farming means taking care of the land, treating animals with respect, and feeding our neighbors well. When you bring one of our pastured turkeys to your holiday table, you’re sharing in the same values we live by here on the farm—and that’s something we’re proud to be part of.

Tips and tricks for the most enjoyable pastured turkey:

It’s important to note that a pasture-raised turkey is different than the factory-farmed bird. A pastured turkey is raised outdoors on open pasture where it can forage for grass, bugs, and other natural food sources, while a conventional, factory-farmed turkey is typically raised in a confined space with limited movement and fed primarily a grain-based diet in a controlled environment, often with added antibiotics to promote faster growth. The end result is that a pastured turkey has a richer flavor, more nutrients, and potentially a lower fat content compared to a conventional turkey.

If this is your first time cooking a pastured turkey, you’ll want to read below.

How long will it take to thaw my frozen turkey? It generally takes one day for every 4 pounds to thaw a fully frozen turkey in refrigerator set to 40 degrees F or below. If you’ll be brining your bird, you will want to allow for that extra time as well. Once thawed, your turkey can stay in the fridge for another 1 to 2 days before cooking.

How long will it take to cook my pastured turkey? Plan on 8-10 minutes per pound for an un-stuffed bird and 12-15 minutes per pound if stuffed. Roast, uncovered, at 325 degrees F. But please: don’t take your turkey out of the oven based on the amount of time it’s been in there. Take it out when the internal temperature reaches 165 degrees F. A pastured turkey cooks faster than a conventional turkey because it has significantly less fat content due to its active lifestyle on pasture, meaning it cooks more quickly and evenly with less time needed to render the fat; essentially, the leaner muscle mass heats up faster than a fattier bird.

But shouldn’t the thermometer read 180 degrees?  The USDA recommends that a turkey reach 180 degrees F, but that’s a guideline for factory farmed birds. Pastured poultry experts say 165 degrees F is the temperature you want so that your turkey doesn’t dry out. Make sure the thickest part of the thigh on your pastured turkey has reached 165 F.

To stuff, or not to stuff? We prefer to cook our stuffing separately. Stuffing recipes are different and therefore, the density will not be consistent, which means that cooking times will vary dramatically. Rather than putting stuffing in the bird’s cavity, we put in aromatics, like an onion, carrot, garlic and some fresh herbs.

Do I cook it covered or uncovered? Covering it will only make the skin rubbery and soggy. Do not put tin foil over the breast. It is an unnecessary waste of aluminum.

Breast side up or down? We roast it breast side down so the juices run to the breast. But this is merely our preference and either up or down is fine.

Tips:

Prep: Remove your turkey from the refrigerator 30-60 minutes before cooking. To ensure you have a beautiful, crispy outside, use a butter or oil rub on the outside and underneath the skin. Again, because pasture-raised turkeys are leaner than conventional turkeys don’t be afraid to add a little extra fat!

Rest (the turkey, not you!): While it may be very tempting to get your turkey on the table and carved, make sure you let the meat rest 20 to 30 minutes. This helps redistribute the juices and keeps the meat exceptionally moist.

Leftovers: Pick the meat off the bird before making stock. If you plan to make soup from your turkey leftovers, be sure to remove all the meat from the bones before you boil the carcass for stock. Add the chunks of turkey back to the broth just before serving the soup. This prevents the meat from getting rubbery and stringy.

Active turkeys raised outside allow us to celebrate Thanksgiving in a way that’s in line with our values about how animals should be treated. We can honor the bird on our table knowing it had the best life possible at our farm. Thank you for supporting our small farm! Bon Appétit!

Our pasture-raised turkey is available as:

• bone-in, skin-on breasts
• turkey drums
• turkey thighs
• ground turkey
• turkey wings
• sweet Italian turkey sausage