We recommend picking up your turkey 5 to 7 days before cooking. Home refrigerators are warmer than store coolers, so earlier pickup helps maintain freshness.
Keep your turkey in its original packaging in the coldest part of your fridge (ideally 33–36°F).
Yes. If you’re not cooking within 5 days, freeze it in its original packaging. Allow about 24 hours per 4–5 pounds for safe refrigerator thawing.
We use a USDA-approved “deep chill” method to preserve freshness. Chilling to 28–30°F creates a protective ice layer without fully freezing the meat.
Each has a unique breed, diet, and living environment. These differences affect the taste, texture, and quality.
Yes. Mary’s Turkeys are raised with strong animal welfare standards, including fed vegetarian diet and no antibiotics. Heritage birds are naturally mating and slow-growing.
Our poultry feed consists of 70% corn, 25% soybean meal, and 5% a blend of vitamins and minerals.
No. Our turkeys are all-natural and not pre-brined or injected with additives. They contain only their natural juices, giving you a clean, wholesome bird to season and prepare as you like. Unless the packaging clearly states otherwise, or if you’ve selected one of our fully cooked products, you can trust that every Mary’s Turkey is delivered just as nature intended—pure and simple.
Yes. All Mary’s Turkeys are naturally gluten-free, unless specially seasoned or processed as noted on the packaging. In fact, almost all of our seasoned and cooked items are also gluten-free, so you can enjoy them with confidence.
Without leftovers, plan for about ¾ lb. per person. For leftovers, aim for 1–2 lbs. per person.
The giblets are in the neck cavity; the neck is in the breast cavity.
Gently pull out each drumstick. Then twist the plastic clip inside the cavity to the right to remove it. [Watch Mary demonstrate]
Mary’s Turkeys are flavorful naturally, but dry brining with kosher salt or a herb rub 24 hours in advance can enhance taste. Avoid additional salt if using a pre-brined recipe.
No. Pop-up timers can be inaccurate. Use a meat thermometer for best results.
Yes. Oven bags work well and may reduce cooking time. Always use a thermometer and follow package instructions.
We don’t recommend it, as it can dry out the turkey. If you do use it, monitor closely.
Many older recipes overestimate cook times, leading to dry meat. Once the meat is no longer pink, it’s done.
165°F is the safe internal temperature. Cooking past 170°F can dry out the meat. Let the turkey rest after reaching 165–170°F for juicy results.
Not recommended. It may cook unevenly and pose food safety risks. Always thaw completely before cooking. Here are instructions for how to thaw your turkey.
Refrigerate leftovers within 2 hours. Eat within 3–4 days or freeze for longer storage in airtight containers.
We are the first in the industry to be Verified with Non-GMO Project for poultry.
Mary’s Free-Range Organic Air Chilled Turkeys are an additional step-up the ladder in humane farming practices; with freedom to move about and a premium diet void of any chemical stimulators.
Certified Organic feeds must be certified by the USDA and everything that goes in them must be certified as well. Mary’s Organic Turkey feed does not contain any of the following:
