To order your turkey, visit the Meat counter or call 206-329-1545.
We’re back this year with everything you need for a hearty and healthy Thanksgiving. Supplies are limited, especially the heirloom turkeys and turkeys from Skagit River Ranch. Our Meat Department staff are ready to help you with your order!
Don't forget the pie!
You can even handle dessert at the same time: Reserve holiday pies with the Meat department when you place your turkey order. Or contact our Deli or Central Services. More info
Picking up your turkey
Stop by the Meat department and give your name at the counter. They'll bring your turkey your turkey out for you.
If you're planning to brine your turkey, pick it up by November 24 to give it enough time in the brine.
Make your holiday shopping a snap with Instacart! Shop our online store and schedule delivery up to a week in advance. Delivery is available daily, including 8am to 2pm on Thanksgiving Day.
To get delivery for your holiday turkey:
Get free first delivery and $5 off your first order! Use code CENTRALC5. Learn more about delivery
Choose from Organic, Natural, Free-Range, and Heirloom birds.
This year, we're proud to offer:
Mary’s and Northwest Naturals
Shelton Free Range
Diestal Free Range
Skagit River Ranch Organic
Cooking Your Turkey
The Co-op is stocked with numerous supplies, cooking pans, twine, cooking bags, basters, and much more. Check in the Meat department and in the Mercantile section across from Bulk.
How I Cook My Turkey
By Wayne, Meat & Seafood Manager
Brining your turkey helps it retain water
The helmet method helps keep in that moisture from brining during cooking
Cover the turkey breast with foil and follow the cooking times included with your turkey. If your oven’s big enough, then put the turkey in legs-first because the fatty dark meat can handle more heat. If not, cook it sideways and rotate it halfway through.
Important: One hour before the turkey is finished, take the foil (the helmet) off!
Check the temperature of the turkey with a digital thermometer. When the breast reaches 161° and the thighs and drumsticks are between 170° and 172°, take the turkey out. Put some foil over the turkey, but just sort of scrunch it over the top (wrapping it all the way around will cause the skin to get soggy.)
Finally, just let it sit like that for 20 to 30 minutes. It will continue to cook about 5° more, and give you time to prep your sides before dinner is served.
Date: Monday November 02, 2015
Category: In The Co-op
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