Thanksgiving Schedule + Tips for The Big Thaw

November 19, 2020

Thanksgiving Week: Delivery & Pickup Schedule

Here is our delivery and pickup schedule for Thanksgiving week!

This Week, Order by Saturday, Nov. 21:

Our ordering window is closing a day early! Place your order by Saturday (Nov. 21) for home delivery or pickup next week.

This Weekend, Extended Pickup Hours:

  • Farm Store: Friday, Nov. 20 (8am to 6pm) + Saturday, Nov. 21 (8am to 1pm)
  • Farm Fresh Rhode Island Market: Saturday, Nov. 21 (8am to 1pm)

Thanksgiving Week:

Next week, home delivery will be on Tuesday (Nov. 24) or Wednesday (Nov. 25), and pickup will be our regular schedule at the farm store and farmer’s market on Friday (Nov. 27) and Saturday (Nov. 28).


Get $10 Off Home Delivery!

Place an order for home delivery in November and get $10 off your order. Use code FALL SPECIAL 20 at checkout.

Ready for The Big Thaw?

A frozen turkey needs time to defrost properly. All it takes is a little planning ahead! Here are two safe, USDA-approved methods for “The Big Thaw”:

Refrigerator Thawing:

  • When thawing a turkey in the refrigerator, you’ll need to start early. 
  • Allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below. That’s at least 3 days for a 15 lb. turkey!
  • Place the turkey in a container to prevent any juices from leaking out.

Cold Water Thawing:

  • Allow about 30 minutes per pound.
  • Place the turkey in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water (which would result in a watery product).
  • Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. 
  • Cook the turkey immediately after it’s thawed.

Order Online

Shop Wednesday-Saturday this week for home delivery or pickup next week.


More Turkey Tips:

  • Immediately after picking up your Pat’s Pastured turkey, take the frozen turkey home and store it in the freezer. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any other place where temperatures cannot be constantly monitored.
  • During “The Big Thaw,” turkeys must be kept at a safe temperature. While frozen, a turkey is safe indefinitely. However, as soon as it begins to defrost, any bacteria that may have been present before freezing can begin to grow again.
  • A package of frozen meat or poultry left thawing on the counter for more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.
  • (Information adapted from the U.S.D.A Food Safety and Inspection Services)
Pat McNiff

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