Slanker's Grass-Fed Meats
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Most of our customers order more than just a turkey when they order.  That way their shipping costs per pound are minimized and many even earn volume discounts.

But if you only want to order one Pastured Heritage Turkey, the cost of the turkey and its  approximate shipping cost is indicated below.

Compare these prices and you'll find they are America's best delivered-to-your-doorstep value.

Multi-product orders ship together for more savings than indicated below.

10# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $16.24
2-Day = $22.47
3-Day = $28.00
4-Day = $31.46

12# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $16.56
2-Day = $21.77
3-Day = $29.13
4-Day = $32.80

15# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $16.76
2-Day = $22.17
3-Day = $30.21
4-Day = $34.81

18# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $16.87
2-Day = $23.44
3-Day = $32.57
4-Day = $37.54

21# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $17.94
2-Day = $24.49
3-Day = $34.35
4-Day = $39.54

24# PH Turkey
Plus indicated shipping charge if you only order just one turkey and nothing else.
1-Day = $18.64
2-Day = $25.43
3-Day = $36.16
4-Day = $41.55

Orders (that can consist of a very wide range of individual products) totaling 65 pounds, or in increments thereof, cost far less per pound to ship than the single turkey orders plus they earn volume buyer discounts!

Here's the approximate cost-per-pound to ship 65 pounds of meat to the following cities.

Atlanta = 57¢
Austin = 33¢
Boston, MA = 76¢
Columbus, OH = 57¢
Chicago = 57¢
Dallas = 29¢
Denver = 50¢
Houston = 40¢
Los Angeles = 65¢
Lubbock, TX = 40¢
Miami = 65¢
Milwaukee = 57¢
Montgomery = 44¢
Nashville = 44¢
New Orleans = 44¢
New York City = 65¢
Oklahoma City = 40¢
Phoenix = 57¢
Saint Louis = 44¢
San Diego = 65¢
San Francisco = 76¢
Salt Lake City = 57¢
Seattle = 76¢
Tampa = 57¢
Texarkana = 29¢
Waco = 29¢
Wichita Falls = 29¢

Slanker's Grass-Fed Meats
Your Healthy,
Nutritious, Delicious
Grass-Fed Meat Source!

Our e-mail address is:

Toll Free Number:
866-SLANKER (752-6537)
Local Number:
Our time is:

Pastured Heritage Turkeys
The Thanksgiving "Pastured Turkey" Store
is sold out until November 2014.
This is our bulk ordering, value-based Ranch Store.
There is also a Turkey page in our Online Store.
Please select the store that best fits your shopping needs.
For more information about our Ranch Store services click here.

Scroll down for turkey selections and pricing.

Improving Nutrition
       If you want to improve the nutritional aspects of your annual Holiday feast, then replace the breaded dressing with grass-fed meat.  Click on the link to learn how you can return your holiday feast to the superior nutritional levels that reigned 100 years ago with a MEAT DRESSING!

The turkeys we offer are way beyond so-called
 "Free Range," "Organic,"or other fancy labels.
They are "Pastured!"

Pastured is the only way anyone can raise a
nutritionally superior, better flavored turkey.
Pastured Heritage Turkeys for the Holidays

As per normal our all-in price for a
Pastured Heritage or Pastured White Turkey
delivered to your door
is in the hunt for the best deal in the USA.

Turkeys are selected by weight range, i.e. 14# to 16# range.  Although when sold they are priced by the actual weight of the turkey shipped.

  We start shipping turkeys the week of 11/18/2013.
Apx. Wgt. Lbs./Pack

Pastured Heritage Turkeys
8 to 10
Pastured Heritage Turkeys
10+ to 12
Pastured Heritage Turkeys
12+ to 14
Pastured Heritage Turkeys
14+ to 16
Pastured Heritage Turkeys
16+ to 18
Pastured Heritage Turkeys
18+ to 20
Heritage Weights In:  8-10, 10-12, 12-14, 14-16, 16-18, 18-20, 20-22
Pastured White Turkeys
12+ to 14
Pastured White Turkeys
14+ to 16
Pastured White Turkeys
16+ to 18
Pastured White Turkeys
18+ to 20
Pastured White Turkeys
20+ to 22
Pastured White Turkeys
22+ to 24
Whites Weights In:  12-14, 14-16, 16-18, 18-20, 20-22, 22-24
Pastured Heritage Bone-in Breasts
2 to 4
Pastured Heritage Bone-in Breasts
6 to 8
Pastured Heritage Bone-in Breasts
8 to 10
Pastured Ground Turkey
1 lbs Packs

       Pound-per-pound, "Pastured" Heritage Turkeys are the finest Thanksgiving Day turkeys money can buy.  They are just the opposite of the nutritionally deficient, greasy, slimy, mushy, tasteless grain-fed turkeys Americans have grown accustomed to eating.  And it dosen't matter what label is slapped on a grain-fed turkey, all grain-fed turkeys are the same no matter the name.  This is why the demand for Pastured Turkeys has grown over the past few years.  This demand has pushed Pastured Turkeys into a league that's all their own and they are being recognized more for their outstanding flavor than even their nutritional advantages.  Yes, Pastured Turkeys cost significantly more than a grain-fed turkey.  But that's only because they are raised in very small numbers by dedicated producers who have abandoned the mass-produced, grain-fed, feedlot approach in favor of allowing their birds the freedom to roam lush pastures where the birds can live just like wild turkeys.
       Remember, it's not the "free range," "organic," "heirloom, or "heritage" aspects of the turkeys that make them more nutritious and better tasting.  It's how much grazing in a normal turkey habitat the birds do that makes the difference.  An organic, free range Heritage turkey raised solely on grain is no different in terms of nutrition or eating characteristics than the cheap bird at Wal Mart.  Poultry must be pastured where they can eat grass and bugs that eat grass for them to be more nutritious with better flavor.  No one in the United States that we know of raises what can legitimately be called a 100% grass-fed turkey.  Everyone at best provides some grain to their turkeys on pasture.  Consequently the proper term for them is "pastured" not "grass-fed."  Nearly all commercial turkeys, free range or not, are raised without any access to grass whatsoever.
        The Pastured Heritage Turkeys we feature in November are raised by Frank R. Reese Jr..  He is our nation's most prominent Heritage Turkey fancier and he takes great pride in his turkeys' foraging characteristics.  His birds spend about four months in lush pastures.  He has the nation's largest flock of Pastured Heritage Turkeys (about 14,000 birds) and is far and away the largest supplier of these fine birds.  (Compare that with most of the conventional grain-fed turkey farms that have to raise about five million birds at a time in order to make a  profit.  Now that's mass production!)
       The pastured turkeys usually come in a wide variety of sizes ranging mostly from 8 to 24 pounds.  Of course the selection narrows down some as each day passes after we start taking orders on November first.  Our minimum order is normally 20 pounds and of course it is not restricted to just turkey.  (Please note that larger weight shipments are way more economical to ship on a per pound basis.  That's because most of the shipping costs are tied up in the first 20 pounds.)  So look around our Web site for additional items you can use to augment a perfect Holiday Feast.  If you eat food, then it's easy shopping with us because when it comes to nutrition we offer the world's best food!  Click on these unique suggestions:

Standard Bronze on Pasture

Will you deep fry your turkey this year?

       Macadamia Nut Oil infused with chilies and garlic add just the right heat to any dish.  Terrific for marinades, deep fried turkeys, and such.
12.7 oz. Haleiwa Heat Macadamia Nut Oil = $9.00
128 oz. (One Gallon) Haleiwa Heat Macadamia Nut Oil = $45.00

See Shipping Information for Details
Or call us and ask how you can get the best deal.

       To order call Toll Free 1-866-SLANKER (752-6537)
or 1-903-732-4653 or send e-mail to
If you call and an answering machine answers, please leave a
message and we will call you back.  We are open seven days a
week.  But this is a working ranch so we are not always
sitting right by the telephone.

 Cooking Pastured Heritage Turkeys
and/or the Pastured American Whites
Here's something to think about:  a meat dressing!  Many, many years ago large birds (usually wild birds or pasture raised birds) were always stuffed with meat!  So let's revive an old tradition and restore the positive nutritional aspects that were always in the Thanksgiving day feast of yore.  (To learn why a grass-fed meat dressing is more nutritional, click on:  The Atomic Bomb of the American Food System.)
In an appropriately sized pot, mix all ingredients and seasonings (according to your taste preferences).  Cook until brown and onions and celery are soft.  Remove from heat.  Pour off some of the liquid if there seems to be too much.  We really do not want to drain off too much of the grass-fed fat because it is actually good for you!  Mix well.  Stuff turkey.
4 lbs. Grass-Fed Ground Beef or Bison or Beef Breakfast Sausage
2 lbs. Grass-Fed Pork Sausage or Ground Pork or Ground Lamb
3 whole Omega-3 eggs
Whole onion, chopped
2 cups celery, chopped
8 oz. Grass-Fed Parmesan cheese
Ground giblets (optional)
This recipe may stuff a 12-pound turkey.  So use your best judgment on your quantities and use the spices according to your taste preferences.  If you make too much dressing, it can be cooked up and served separately.

Cooking Continued

Cook about 15 minutes per pound for a 20-pound turkey.
Cook about 20+ minutes per pound for an 8-pound turkey.
       Heritage turkeys are the same breeds of birds that were popular between 1850 and 1950.  They are descendants of old original and traditional breeds that used to be universally used for the traditional holiday feast.  They are the same birds you'll will find in the American Book of Standards.  It wasn't until the development of the large breasted bird of today that the Heritage turkeys declined in popularity.  With that loss also went the pasture raising methods that were responsible for the delicious subtle flavor that all pastured birds provide.
       You'll find the Heritage bird has longer legs and is thinner breasted than the American White.  But both pastured birds have more flavorful dark meat than conventional grain-fed turkeys and white meat that is also flavorful.  Naturally, when using pasture raising methods it takes longer to raise a bird and the fat profiles of these birds are more delicate.  (They are higher in the Omega-3 fatty acid.)  Consequently pastured turkeys must be cooked at a lower temperature for a longer period of time.
       This means the flavor is already in pastured birds so our job is to bring that flavor out, not hide it or destroy it.  The trick is slow cooking at 325 degrees and keeping the bird well covered until the last thirty minutes.  You know it's done when the meat separates from the bone and juices run clear.  Remember to use your thermometer.  Insert it into the center of the inner thigh muscle, not touching the bone, and cook to an internal temperature of 165 degrees.  Pastured turkeys have longer growing periods and their meat textures are well developed.  So season lightly and cook it slow and covered.  That's part of the great taste.

 Turkey FAQs

       Why do Pastured Turkeys cost so much?
       The total number of pastured turkeys that are raised all across our nation is pathetically small (maybe as few as 20,000) compared to the conventionally raised turkeys (275,000,000) whether they be Butterball, organic, or free range.  The small volume in and of itself increases handling costs far and away above the mass produced grain-fed birds.  The time to raise the pastured bird is significantly longer.  The birds are harvested at a smaller weight.  It takes more land and labor to raise the birds.  Plus the marketing of the birds is not easy when the lure of free promotional birds and incredibly cheap birds are all the rage during the Holiday season.  (The grain-fed turkey industry knows what their birds are worth!)
       If you think our prices are a little too high or if maybe you can find a better bird, I encourage you look around and see for yourself.  Our Pastured Heritage Turkeys come from the "Godfather" of Heritage Turkeys consequently no one in the nation will have a better Pastured Heritage Turkey than the ones we offer.
       We are in the "real" food business, so if there was a better turkey product we'd have it.

       Do the dining characteristics of pastured turkeys justify their additional cost over free range or organic turkeys?
       In terms of nutrition "organic" and "free range" mean absolutely nothing.  Birds that are raised on grain will all taste basically the same no matter what and they will make a nutritionally deficient meal.  (How can Thanksgiving be a celebration of thankfulness when its centerpiece is nutritionally deficient?)
       Turkeys that eat plenty of grass and bugs that eat grass will be nutritionally superior to their grain-fed counterparts.  The turkeys we offer have spent months on pasture.  There is nothing finer except a legitimate wild turkey.  As for flavor and mouth feel I can assure you that compared to a pastured turkey, a grain-fed turkey is flavorless even though many processors inject them with turkey flavoring.  The meat of a grain-fed, solution-injected turkey feels mushy in your mouth when you eat it.  And horrors of horrors it feels greasy and actually somewhat slimy.  Yes there is a huge difference in nutritional characteristics, flavor, and texture between the grain-fed and pasture raised turkeys.

       Can I purchase a "fresh" Pastured Turkey?
       Our turkeys were harvested in early November, as are 90% of all the Pastured Turkeys that are harvested for Thanksgiving and sold throughout the nation.  They will be chilled to 30 degrees immediately.  Then in transport the temperature will probably drop to 26 degrees or so.  (Most marketers of so called fresh turkeys do not admit this and claim they market birds that have never been frozen.  We tell the truth.)  Turkeys labeled "fresh" can be stored at 26 degrees Fahrenheit, a temperature at which tiny ice crystals can form in the meat.  Temperature fluctuations during transport and storage (at the store and home) can cause these crystals to thaw and refreeze, punching holes in the cell membranes of the meat and causing them to lose moisture.
       Consequently nearly all the turkeys sold in America are frozen at one time or another and that includes most of the Good Shepherd Pastured Heritage Turkeys or American Whites.  It's the best way to retain optimal freshness.  Deep freezing preserves them better than keeping them refrigerated (assuring a safer food supply) or just slightly frozen and has absolutely no impact on the eating characteristics.  For proof of that, just ask the snooty people who believe they only eat birds that have never been frozen!  I guess what they don't know positively impresses their sensory perceptions.
       We have eaten many of these birds.  After we get the birds we gradually lower their temperature to minus ten degrees.  We do this in order to guarantee the very freshest bird for your Thanksgiving meal.  We ship our birds all over the nation and we could not ship a "fresh" (thawed out) bird and keep it at the same "safe-meat" temperature as when it leaves our facilities.  Nobody can do that.  Consequently, so called fresh birds always arrive somewhat aged, shall we say, in that in some cases they are no longer even chilled.  Because our birds are sub zero when they leave our facilities we can utilize less expensive shipping alternatives and save you money without even coming close to compromising the integrity of a very excellent product.
       It is all a matter of meat safety and eating enjoyment.  We would not want to eat a bird that was processed in early November and kept in a refrigerator until November 24th.  That's two or three weeks!  Not the best practice in our view.  And it would be especially worrisome to us if at one time between slaughter and some many days prior to cooking its temperature had risen to maybe 60 or 70 degrees.  We want our birds to be room temperature when we start to cook them, but that's the only time.
       We bring in a substantial supply of birds every year.  They are literally the finest Pastured Turkeys money can buy.  The supply is limited.  The window to get them to you is also limited.  Yes, the early bird gets the worm and therefore it isn't forced to eat grain.

Should You Ask Why?
Did your Holiday Turkeys of bygone years host the following legend?

“Containing up to 8% of a solution to enhance juiciness and tenderness.
Solution ingredients:  Turkey broth, salt, sodium phosphate, sugar, flavoring.”

Most of the poultry products sold in America have "enhancement" labeling.
Poultry products from Slanker's Grass-Fed Meats do not.
Our meats are the real thing.
They certainly do not need artificial flavoring.

Slanker's Grass-Fed Meats ships Turkeys to the following states:
Quattro Pro X4 Notebook

We ship our grass-fed meats nationwide 12 months a
year via UPS Ground.  We are good at it and it is way
less expensive than Air.  So your turkey will arrive in
perfect condition when shipped via UPS Ground.

Bourbon Reds

Copyright 2000-2014 © Ted E. Slanker, Jr., All rights reserved.