Pre-Order Your Thanksgiving Turkey
EARLY BIRD SPECIAL: Save 15% through 10/15!
Allow us to take some of the stress out of holiday planning! Pre-order your tasty pasture-raised Thanksgiving turkey today from Pat’s Pastured in East Greenwich, RI. Your holiday dinner will be the most flavorful you’ve ever had featuring a turkey that had the freedom to graze and forage the pasture, was fed non-GMO grain, and had access to plenty of fresh air and sunshine. By supporting Pat’s Pastured, you’re helping to ensure that sustainable, regenerative agriculture is alive and well in Rhode Island.
Please note, we do not ship turkeys. They are available for pickup only; see location and date details below.
Pickup options include:
East Greenwich Farm Store located at 830 South Road:
Friday, November 22nd from 1pm - 6pm
Saturday, November 23rd from 9am - 1pm
Farm Fresh RI Winter Market located at 10 Sims Avenue, Providence, RI:
Saturday, November 23rd from 9am - 1pm
Why should you cook a pasture-raised turkey for Thanksgiving?
Discover Pat’s Pastured Thanksgiving Offerings
Tips for Thawing Your Turkey
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will grow again. There are two safe ways to defrost a turkey: in the refrigerator, or in cold water.
Refrigerator Thawing (Recommended)
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before Thanksgiving (the Friday before Thanksgiving).
The other two methods (cold water and microwave) must be done immediately before you start cooking the turkey, so you’ll have to wait until Thanksgiving morning.
For the cold water method, leave the turkey in its original wrapping and submerge it in a sink (or container) full of cold water. The water must be cold so that the turkey stays at a safe temperature. You should change the water every 30 minutes. Empty the water and replace it with fresh cold water. Allow 30 minutes of defrosting time per pound, so a 16-pound turkey will take 8 hours to thaw using this method (so you might need to start around 4 am if you want to eat in the afternoon!). Once the turkey has thawed, cook it immediately.