Branigan's Turkey Farm was established in 1942 in Woodland, California. The family owned operation raises 18,000 to 20,000 turkeys per year. The reason that Branigan Turkeys are different from regular store bought turkeys is that they are raised longer. Most turkeys are processed at 16 weeks. Although they are considered mature turkeys at these ages, Branigan Farms feels that they must be raised longer to acquire a proper meat finish. It's expensive to feed turkeys after 16 weeks because their weight gain per pound of feed decreases, but Branigan feels it's the only way to achieve a quality bird. Therefore, Branigan raises their turkeys 25 to 27 weeks to acquire that proper finish. By raising the turkeys longer, they develop a thin film of fat under the skin that makes them self-basting, so we don't have to add any type of oil or butter. You just let the turkey cook in its own natural juices. Besides being raised for quality flavor and value (more meat per bone), Branigan Turkeys are also processed for the same. Every bird has all fine pin feathers removed, kidneys removed (excess weight), giblets and neck properly packaged and stored in turkey cavity and chilled with ice before final packaging. Bringing the body temperature down with ice before packaging is expensive, but keeps the water content of the turkey very low and adds to the quality of the meat. All turkeys are vacuum packed in a clear bag. Why a clear bag? Because Branigan's Turkey Farm is proud of its turkeys and feels you, the consumer, likes to see the quality you pay for.
Expedited Shipping Required, This product is perishable, ORDER WILL BE CANCELLED IF EXPEDITED SHIPPING IS NOT SELECTED.