PT Ranch

Regenerative Broad Breast White Turkey


We’re super excited to bring back California’s first-ever Certified Regenerative Broad Breasted White Turkey from PT Ranch for 2022! Eat delicious local food with your family and friends this holiday while fighting climate change.

This bird was a hit last year. It will sell out again quickly this year, too. Did you know that we work with our Turkey Farmer connections to reserve these special birds nearly a year in advance? That's how coveted they are. We’re thrilled for you to continue your Thanksgiving tradition with this amazing program!

*Please note: These turkeys arrive to you after being air-chilled per FDA requirements. They are not frozen. Simply brine right out the box!

PT Ranch has been in the Taylor family for generations. When Emily and Ned took over the family land, their daughter Molly Taylor - a third-generation rancher and the Ranch Manager Ramon Segura became focused on building back the land’s health. Through rotational grazing, eliminating tillage, planting cover crops and trees (over 6,000!), and spreading over 1,464 tons of compost they are restoring the health of the soil. In addition to raising turkeys, PT Ranch raises pigs, lambs, chickens and ducks.

We recommend that you purchase a simple instant read cooking thermometer (Most large stores carry this item). This will give you the most accurate read for the best cooking temperature for the bird. Do not leave the thermometer in the turkey. Or, prick the thigh with a form or skewer; the juices should run clear, not pink.

Preheat oven to 375f. Remove giblets from under neck skin and the neck from the cavity the previous day and use as a broth for your stuffing and gravy. If cooking without stuffing, season cavity and outside of the bird with salt and pepper or poultry rub, fill with a peeled, quartered onion, cut up celery, and then place the bird in a large roasting pan with one cup of water or more depending on the size of the turkey. If stuffed, fill cavity and under neck skin with your favorite stuffing. Then truss the turkey by tying the legs together and place in pan and continue. Brush outside of the bird with melted butter or cooking oil and place in oven. Reduce temperature to 325f after 45 minutes and continue cooking, basting 2-3 times throughout the cooking process. Cover bird with a tin foil tent for the last hour.

Ten to fifteen minutes per pound is the recommended roasting time (if stuffed, add 30 minutes). The temperature check can be done in the deepest part of the breast. Remove from oven and place on a warm platter, then allow 15 minutes to finish cooking with tin foil cover still on, then serve.

18-20LB. 3 3/4 HOURS to 4 HOURS
20-22LB. 4 HOURS to 4 1/5 HOURS
22-24LB. 4 1/5 HOURS to 5 HOURS
24-30LB. 5 HOURS to 5 3/4 HOURS

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