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Frequently Asked Questions about Turkeys

About Lobel's Fresh Organic Turkeys | Selecting a Turkey | Ordering Fresh Turkey for the Holidays | Preparing Your Turkey | Carving Your Turkey | Turkey Recipes

About Lobel's Fresh Organic Turkeys

WHERE DO YOUR TURKEYS COME FROM?

Lobel's fresh, organic turkeys are raised on small Amish and Mennonite farms in rural Pennsylvania

 

HOW ARE YOUR TURKEYS RAISED? WHAT ARE THEY FED?

Lobel's Organic Free-Range Turkeys are USDA inspected and certified organically grown by the Northeast Organic Farmers Association and Pennsylvania Certified Organic.

  • The turkeys are raised in a true free-range environment where they get plenty of sunshine, fresh air, and room to exercise. Studies show that foraging, free-range poultry produces healthier, meatier birds with more muscle and less fat.

  • Turkeys are fed organically grown grains that are naturally high in protein and nutrients. The soils are enriched only with organic fertilizers and humus.

  • The turkeys have abundant pure, mineral-rich water clean enough for the farm families to drink themselves. Chlorine and fluoride aren't needed.

  • Turkeys are given time to mature. Lobel's poultry is allowed to grow to full potential for the highest quality flavor and meat firmness. That's nature's timing!
  • Lobel's turkeys are free of growth stimulants and subtherapeutic antibiotics, and their feed contains no animal byproducts.

Selecting a Turkey

WHY SHOULD I CHOOSE A TURKEY FROM LOBEL'S OF NEW YORK?

Lobel's fresh turkeys set a new standard for a meaty, succulent bird that roasts to juicy perfection for holidays, special occasions, or anytime. Our turkeys are fresh, never frozen, and arrive at your doorstep via overnight delivery. Plus, our fresh whole turkeys are organic, free-range birds. Each fresh, organic bird from Lobel's of New York is hand-selected in accordance with USDA regulations.

WHY SHOULD I CHOOSE AN ORGANIC, FREE-RANGE TURKEY?

Our turkeys grow to size in an all-natural environment free of hormones and subtherapeutic antibiotics on a diet of certified organic grains. The result is a fresh, wholesome turkey of incomparable flavor and tenderness.

WHY IS FRESH BETTER THAN FROZEN?

Freezing changes the texture of any meat to a greater or lesser extent, in part because of dehydration. And, when you buy a frozen turkey, you never really know how long it has been frozen. One thing is for sure: During defrosting, meat purges some of its inherent moisture, resulting in a less juicy result.

In storage and during shipping your turkey's temperature will register between 28ºF and 30ºF. (According to the USDA, poultry is considered fresh as long as its internal temperature does not go below 26ºF.) When you receive your order, the poultry arrives chilled—that is, its flesh will be firm, yet pliable, to the touch.

WHAT SIZE TURKEY SHOULD I GET?

Estimate 1 to 1.25 pounds of fresh, unstuffed turkey per person if you don't want leftovers, and estimate about 1.5 pounds per person if you want leftovers.

Size of Turkey

Servings
(with no leftovers)

Servings
(allows for leftovers)

10-12 lbs. 8-10 6-8
14-16 lbs. 12-14 9-11
18-20 lbs. 16-18 12-14
22-24 lbs. 20-22 14-16

HOW LONG WILL MY TURKEY KEEP?

Kept in its original vacuum-sealed packaging, your fresh organic turkey from Lobel's will keep in your refrigerator for 7 to 10 days.

Preparing Your Turkey

HOW LONG SHOULD I COOK MY TURKEY?

Oven temperature: 325°F

  • Unstuffed: 13–17 minutes per pound
  • Stuffed: 15–20 minutes per pound Doneness:

180°F at the thigh and juices should run clear*
160°F at the center of the stuffing

* Remove the turkey from the oven when the internal temperature registers 165–170°F, tent with foil, and let it rest for about 15 minutes. The turkey will continue cooking as it rests and the internal temperature will increase to about 180°F by the end of the resting period.

THANKSGIVING TURKEY PART 1: USING COMPOUND BUTTER

Evan Lobel shows you how to make compound butter, then use it under the skin of the turkey for a moist and delicious bird.

THANKSGIVING PART 2: SEASONING

Evan Lobel shows you a simple way to season your turkey for delicious flavor throughout. Don’t forget about a beautiful looking bird too!

HOW TO ROAST A TURKEY TUTORIAL

Take a look at our recipe tutorial on how to roast a turkey. Click here to view the tutorial or watch and listen as David Lobel breaks turkey-roasting down for you, step by step.

SHOULD I BRINE MY TURKEY FROM LOBEL'S?

We don't recommend brining our fresh organic turkeys. Frozen turkeys and turkeys of lesser quality generally benefit from brining.

Brining is usually done for two reasons: To add extra moisture so that the net moisture loss during roasting does not dry out the turkey, or to add or change flavor.

A Lobel's Organic Free-Range Turkey is a truly succulent turkey. They can be roasted without brining with excellent results—as moist, tender, and richly flavored as you could imagine.

Keep in mind that roasting a fresh turkey is different from roasting a turkey that has been frozen. Freezing changes the texture of any meat to a greater or lesser extent, in part because of dehydration. And, when you buy a frozen turkey, you never really know how long it has been frozen. One thing is for sure: During defrosting, meat purges some of its inherent moisture, resulting in a less juicy result.

We also don't recommend brining these turkeys because it could cause the meat to lose its texture and become mushy because it absorbed too much moisture during the brining process.

Brining strictly for flavor usually involves considerably less time, so it might mitigate the potential to change the texture. However, the clean, rich taste of these organic birds could be altered by the salt in the brine. Even with repeated rinsings, you might still be left with a very salty turkey.

Our organic turkeys have such a wonderful, deep, natural poultry flavor—it's truly a revelation. Why would anyone want to change that?

Carving Your Turkey

 

EVAN LOBEL'S TURKEY CARVING SUGGESTIONS

Evan Lobel live on MarthaEvan Lobel gave a master's class on carving holiday turkeys when he joined Martha Stewart for a live demonstration on Martha.

Evan was featured in a segment called "30 Things Everyone Should Know." The show was broadcast live on Monday, Nov. 21, 2005.

Carving Instructions:

1. Let the turkey rest 20-25 minutes after removing it from the oven.

2. Remove the leg and thigh by slicing down through the ball joint that connects the thigh to the body.

3. If the turkey is stuffed, remove the stuffing now.

4. Remove one side of the breast. Start at the breastbone and work your knife along the curve of one side the rib cage.

5. When you've cut down as far as you can go, make a horizontal cut along the bottom and remove the breast in one piece.

6. Place the breast on a serving platter or cutting board and cut slices from the breast.

7. Separate the thigh meat from the bone with your fingers.

8. Serve the drumsticks whole or remove the meat with your fingers being careful to remove the tendons as you go.

HOW TO CARVE YOUR THANKSGIVING TURKEY VIDEO

Ever wonder the best way to go about carving the turkey after you spent all that time roasting it to golden perfection? Evan Lobel shows you how!

Turkey Recipes

Here are links to some of our favorite turkey preparations:


© Lobel's of New York