FAQ

Shady Brook Farms® contracts with farms which are not owned by Shady Brook Farms®. Our teams work closely with these farmers to ensure that our stated safety protocols are followed and the turkeys are raised in line with our stringent requirements. Learn more about our independent farmers here.

No. Federal regulations prohibit the use of added hormones or steroids when raising poultry.

The term “no growth promoting antibiotics” means antibiotics are not used to help promote larger or faster growth in our turkeys. Antibiotics are only administered when they are needed for treatment or prevention of illness.

The term “no antibiotics added” is used on labels for poultry products if the producer maintains documentation supporting the no antibiotics claim per USDA-FSIS labeling requirements. If a turkey does receive antibiotics for treatment or prevention of illness, it cannot be labeled as “raised without antibiotics”. In addition, the Food & Drug Administration (FDA) mandates the discontinuation of all antibiotics prior to processing so there is no antibiotic residue in the turkey. The USDA routinely tests meat prior to processing to ensure it is free from antibiotic residue.

We have adopted a comprehensive set of Animal Welfare and Handling Guidelines which are aligned to the National Turkey Federation, meet and exceed USDA requirements. We also formed an Animal Welfare Advisory Group comprised of industry and academic animal welfare experts that meets annually advise on the continuous improvement of our program.

Our turkeys are fed a diet which consists primarily of corn and soybean meal.

Our turkeys are raised in Virginia, West Virginia, Pennsylvania, North Carolina, South Carolina, Missouri, Arkansas and Oklahoma. Learn more about our independent farmers.

Some of our products are available for purchase online via local retailers for at-store pick-up or delivery. Check out our product locator to see if online purchase is available near you.

The Top 9 allergens are Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, Wheat, and Sesame. Per USDA guidelines, if a product contains any form of the Top 9 Allergens the manufacturer must list them on the package. Some of our products may contain these Top 9 allergens. All of our products contain a complete and accurate statement of ingredients so please review the ingredient statement before consuming if you have an allergy to any of them.

Shady Brook Farms® whole turkeys, bone-in turkey breasts and most of our turkey products do not contain gluten. Please check the package to confirm whether a particular product is gluten free. 

We use a natural flavor to help protect the freshness of our products. This ingredient is extracted from plant sources and is non-allergenic and gluten free.

Yes, our turkeys and turkey products are processed in peanut and tree nut free facilities. However, this is subject to change in the future. Therefore, please check all product packaging for Allergen statements before consuming.

No. Shady Brook Farms® turkeys and turkey products are not Halal or Kosher.

Turkey is safe to eat when the internal temperature of the meat is 165°F (or higher) as measured in the thickest part of the meat, or breast when cooking a whole turkey, with a meat thermometer.

A meat thermometer is the most accurate way to gauge whether turkey is cooked and safe to eat. Insert the thermometer into thickest part of the meat, or breast when cooking a whole turkey. Turkey is safe to eat when it reaches a minimum internal temperature of 165°F.

Turkey is safe to eat when the internal temperature of the meat is 165°F (or higher) as measured in the thickest part of the meat, or the breast when cooking a whole turkey. The color of cooked turkey isn’t always a good indicator of doneness. A meat thermometer is the only accurate way to determine that the turkey has reached a safe temperature.

The color of cooked turkey isn’t always a good indicator of doneness. Turkey is safe to eat when the internal temperature of the meat is 165°F (or higher) as measured in the thickest part of the meat, or breast when cooking a whole turkey. Using a meat thermometer is the only accurate way to determine if the turkey has reached a safe temperature. Turkey can remain pink even after reaching a temperature of 165°F. For example, smoked turkey meat is always pink.

Turkey cooked on the grill often browns quickly on the outside. Use a meat thermometer to be sure the turkey has reached a safe internal temperature. Turkey is safe to eat when the internal temperature of the meat is 165°F (or higher) as measured in the thickest part of the meat, or breast when cooking a whole turkey.

To ensure the highest quality and freshness, we recommend cooking your turkey or turkey products by the “Use or Freeze By” date. When refrigerated at temperatures between 36 – 40 degrees, fresh turkey and turkey products should be wholesome through the “Use or Freeze By” date on the tag or package. However, because home refrigerators are not typically as consistent at maintaining their temperature as commercial-grade refrigerated systems, we suggest you cook or freeze your turkey within 4 – 5 days of purchase and do not exceed the “Use or Freeze By” date.

No, per the USDA, washing whole turkeys and turkey products is not recommended and increases your chances of spreading germs in your kitchen.

Following three simple rules will go a long way toward keeping your family safe.

1. Raw poultry should always be refrigerated at or below 40°F.
2. Poultry should be cooked properly to an internal temperature of at least 165°F, as determined by a meat thermometer.
3. All counters, utensils and surfaces that come in contact with raw turkey and its juices should be washed with hot, soapy water.

Cross-contamination can occur when preparing raw poultry for cooking. Raw meat juices containing microorganisms can get on countertop, utensils, cutting boards, etc. If not cleaned, this may result in cross-contamination to the next item which comes into contact with these items.

Per the Food Safety and Inspection Service, use hot, soapy water and paper towels or clean cloths to wipe your kitchen surfaces. Wash cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before you go on to the next one.

Per USDA guidelines, once a turkey or turkey product is completely thawed, it should be kept in the refrigerator no more than 1-2 days prior to cooking. For more information, you can visit www.fsis.usda.gov and click on “Food Safety Education.”

The color of raw turkey skin ranges from off-white to cream-colored. Under the skin, color can vary from pink to lavender-blue, depending on the amount of subcutaneous fat.

If the turkey has reached a safe minimum internal temperature of 165°F, as measured with a meat thermometer in the thickest part of the meat, or breast when cooking a whole turkey, it should be safe to eat.

No. At room temperature, hazardous bacterial growth may have occurred after that length of time. You should dispose of the turkey.

For best quality, please use turkey and turkey products within 12 months of purchase when storing in your home freezer.

According to the Food Safety and Inspection Service of the USDA, all leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. Bacteria grow rapidly between the temperatures of 40°F and 140°F. After food is safely cooked, hot food must be kept hot at 140°F or warmer to prevent bacterial growth. Within two hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left at room temperature for more than two hours (one hour if the temperature is over 90°F, such as at an outdoor picnic during summer).

Cold perishable food, such as chicken salad or a platter of deli meats should be kept at 40°F or below. When serving food at a buffet, keep food hot in chafing dishes, slow cookers, or warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold leftovers that have been left out for more than 2 hours at room temperature (1 hour when the temperature is above 90°F).

Yes, it is safe to freeze turkey directly in its original packaging, however, some types of packaging may be permeable to air and quality may diminish over time. For prolonged storage, overwrap packages as you would any food for long-term storage.

Yes, it is safe to refreeze properly thawed turkey, although there could be a loss of quality due to moisture loss during the thawing process. Do not refreeze or use a product that has been left out for longer than 2 hours or that has been completely thawed longer than two days.

There are lots of ways to prepare ground turkey. All of our ground turkey recipes have specific directions. Here are some general guidelines you may find helpful:

• Grilling: Ground turkey is great on the grill, but should be formed and shaped prior to grilling, such as a burger patty.
• Oven: Similar to grilling, ground turkey should be formed and shaped before cooking in the oven. An example would be a turkey meatloaf or meatballs.
• Other methods: Skillets are also popular ways of cooking ground turkey. Examples include browning ground turkey for use in turkey chili and turkey tacos.

Regardless of how you choose to cook your ground turkey, always make sure it is cooked to an internal temperature of 165ºF.

Best practice for leftovers is to store them in the refrigerator (with a temperature of 40ºF or below) and keep them sealed in a container with a lid.

You can store your ground turkey leftovers in the refrigerator for to 2 days, but no more than 3 days according to best safety practices.

Ground turkey, which is unopened in a tray, can be stored frozen for 3 months. Ground turkey that has been vacuum-packed in a roll can be stored frozen for 6 months.

The best way to thaw ground turkey is to place the frozen ground turkey in the refrigerator overnight to thaw slowly. The time will vary depending on package size and other factors like refrigerator temperature setting, etc. For best results, place the turkey where air can flow around the package during the thawing process.

REFRIGERATOR THAWING 

Our recommended thawing method is in the refrigerator. However, you’ll have to plan ahead because your turkey won’t be ready to cook the same day. That’s because it takes approximately 24 hours to thaw four to five pounds of frozen turkey meat, meaning you will need about three days to completely thaw a 10 to 15-pound turkey. 

Follow these steps to safely thaw your turkey in the refrigerator: 

1. Set your refrigerator to 40°F. Doing this will ensure that your turkey is safe from harmful bacteria. 
2. Leave the turkey in its original wrapping and place it in a baking pan with the breast facing up. The pan will catch drippings and prevent a mess as the turkey thaws. 
3. Place the pan in the refrigerator and check on the turkey in 48 hours, keeping in mind the approximate thawing times below:  

• 4 to 12 pounds: 1 to 3 days 
• 12 to 16 pounds: 3 to 4 days 
• 16 to 20 pounds: 4 to 5 days 
• 20 to 24 pounds: 5 to 6 days 

After the turkey has thawed, you can leave it in the refrigerator for up to two days. However, note that refreezing a turkey after refrigerator thawing may lead to some loss of quality. 

COLD WATER THAWING 

Cold water thawing is a good solution if you need to thaw and cook your turkey on the same day. This method can thaw a 15-pound turkey within seven to eight hours. That means if you intend on cooking the turkey for dinner, you may need to start cold water thawing as early as the night before but no later than the morning of the cook. 

Follow these steps to safely thaw your turkey with cold water: 

1. Leave the turkey in its original packaging, then place it in a leak-proof plastic bag. Remove excess air from the leak-proof bag and seal it with the turkey inside. Doing so will help prevent the turkey from absorbing water. 
2. Fill a large container with cool tap water and put the bagged turkey in it. The turkey must be fully submerged in the water. Do not use hot or warm water to thaw your turkey. Raising the temperature of the turkey above 40 degrees Fahrenheit can trigger bacteria growth as it thaws in the bag. 
3. Change the water at least every 30 minutes until the turkey has completely thawed. Changing the water speeds up the thawing process so the water doesn’t get too cold or too warm.
4. You can season and cook the turkey immediately after the thawing is complete. If you are not ready to use the turkey after it has thawed, put it in a baking pan and store it in a refrigerator set at 40°F or lower for up to two days. 

Approximate Cold Water Thawing Times:  

• 4 to 12 pounds: 2 to 6 hours 
• 12 to 16 pounds: 6 to 8 hours 
• 16 to 20 pounds: 8 to 10 hours 
• 20 to 24 pounds: 10 to 12 hours 

Giblets are defined as the heart, liver, and gizzard of a poultry carcass. Although often packaged with them, the neck of the bird is not a giblet. Giblets are typically wrapped in plastic or paper and reinserted into the turkey’s body cavity. Traditionally, turkey giblets are cooked by simmering in water for use in flavoring soups, gravies or stuffing.

Yes, it is necessary to remove the giblet packet and neck from the turkey before cooking. If you do not wish to use these items in stock or gravy, you can dispose of them.

Giblets weigh about 0.7 lbs.

Yes, it is still safe to eat. Our giblets are packaged in oven/food safe paper. Therefore, there is no need for concern if the giblets are accidentally cooked inside the turkey.

A “pre-brined” turkey is one that has been brined to enhance juiciness or tenderness. The brine may contain ingredients like turkey broth, salt, sugar, and flavorings.

Pre-Brined turkeys say on the front of the package “Pre-Brined with approximately X% of turkey broth, salt, sugar, and natural flavoring.”

Sugar and salt help the turkey retain its moisture and add flavor. We also offer turkeys that are not pre-brined. We recommend checking with your store’s meat department manager to order one if you don’t see it on the shelf.

It is not necessary to baste a turkey that has been brined. You also don’t need to baste a turkey that hasn’t been brined but it will add nice color and flavor to the skin. Basting generally does not penetrate below the skin. Most turkeys are pre-brined with broth already deep inside the meat, making it moist and tender. Repeatedly opening the oven door to baste only heats the kitchen and prolongs the cooking time.

The color of the juices at the leg joints is sometimes pink even though it is cooked and safe to eat. A temperature of 165°F is required to be safe to eat, but the red color will not disappear until about 180°F. Our turkey timers in whole turkeys pop up when the breast is 170°F.

It is possible to cook a turkey in an Electric Roaster. Just prepare the turkey as you would for oven cooking and follow the recommended temperature and estimated cooking times below:

Whole Turkey: Electric Roasting Times at 325°F

• 6 to 8 pounds: 2 1/4 to 2 3/4 hours
• 8 to 12 pounds: 2 3/4 to 3 hours
• 12 to 14 pounds: 3 to 3 3/4 hours
• 14 to 18 pounds: 3 3/4 to 4 1/4 hours
• 18 to 20 pounds: 4 1/4 – 4 1/2 hours
• 20 – 24 pounds: 4 1/2 – 5 hours

We strongly discourage using a brown paper bag for cooking. Not only are they not sanitary, but also, they may cause a fire and can emit toxic fumes when exposed to heat. Intense heat may cause a bag to ignite, causing a fire in the oven and possibly adulterating the turkey. Instead, you can use oven cooking bags found at your grocer.

We do not recommend microwaving a turkey.

Yes, turkey will cook faster in a dark roaster because it causes the meat to brown at a faster rate. Be sure to start checking your meat thermometer approximately one hour before your turkey is supposed to be done.

For food-safety reasons, we do not recommend roasting a turkey at a temperature lower than 325°F because this is where harmful bacteria thrive.

For food-safety reasons, we do not recommend partially roasting a whole turkey. Partially cooked meat and stuffing are ideal for bacteria growth.

Eating Within 2 hours?

Keep the food HOT. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40°F and 140°F.

Set oven temperature high enough to keep the turkey at 140°F or above. Use a food thermometer to check. Stuffing and side dishes must also stay hot (at 140°F or above). Covering with foil will help keep the food moist.

Eating Much Later?

It’s not a good idea to keep food hot for longer than two hours. It is better if you:

• Remove all stuffing from the turkey cavity immediately and refrigerate it.
• Cut the turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.
• Refrigerate potatoes, gravy, and vegetables in shallow containers.
• When you are ready to eat, reheat the food to a temperature of 140°F or more.

Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour if the temperature is over 90°F. Be sure to remove the meat from the carcass before refrigerating, otherwise, it will take too long to cool down. Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling. If you plan to save the carcass for stock, pick the bones clean and refrigerate the carcass separately.

In the refrigerator: 3-4 days

In the freezer*:

• Turkey slices or pieces (plain): About 4 months
• Turkey slices in broth or gravy: 6 months
• Other cooked poultry dishes, stuffing and gravy: 4-6 months

*Freezer storage times are for quality only. Frozen foods remain safe indefinitely. Source: FSIS/USDA

For best quality, please use the turkey within 12 months of purchasing and storing in your home freezer.

For peak quality, you can keep turkey in your home freezer for 1 to 2 years. Turkeys kept in commercial or home deep freezers can be kept even longer and still maintain good quality. Per the USDA frozen turkey meat is safe to eat indefinitely.

The hang tag on the turkey has Julian dates or lot codes that can be used to determine the date the turkey was packaged.

Using the information below, you can determine the pack date from the MFG INFO on a whole turkey or bone-in breast hang tag.

Example:

MFG INFO – 719081252

1st Digit – Plant information

2nd-4th Digit – Julian Month & Date (in above example 190th day of the year, and in 2018, the 190th day was July 9th)

5th Digit – Last Digit of the Year of Production Date (in the above example 2018)

6th-9th Digit – Time of Production in Military Time

We use a Julian or lot code system to track information about each turkey. This can be found on the hang tag of your turkey.

Example:

MFG INFO – 719081252

1st Digit – Plant information

2nd-4th Digit – Julian Month & Date (in above example 190th day of the year, and in 2018, the 190th day was July 9th)

5th Digit – Last Digit of the Year of Production Date (in above example 2018)

6th-9th Digit – Time of Production in Military Time

Grade A indicates the highest quality of turkey. It means that the poultry is virtually free from defects like bruises, discolorations, and feathers. There would be no broken bones, no tears in the skin or exposed flesh. The turkey would have a good covering of fat under the skin, and it would be fully fleshed and meaty.

Our turkey broth contains turkey parts, natural flavor and water.

Just check your hang tag. On the hang tag, you will see “MFG Use Only”
(1137) (36) 00071 – The numbers in the first set of parentheses determine the weight.

The turkey in this example weighs 11.37 lbs.

No.

The designation of “hen” or “tom” turkey is optional on the label and is an indication of size, not gender.

Not really. In fact, age determines tenderness and therefore taste of the turkey.