Select turkeys available for walk-ins this weekend!
Hello from Fleishers Thanksgiving HQ. We're knee-deep in turkeys right now (seriously!), but here's the info you need to crush the holidays next week:
I Want a Turkey for Friendsgiving: Good news, we have a limited number of turkeys available for walk-ins now! If you’re looking for a Friendsgiving bird, or want to pre-game before Thanksgiving, you can pick up one of the following, no reservation needed. Apologies, we do not have other turkeys for early pick-up.
Fleishers Westport: Broad Breasted White Turkey, Medium (12-16 lbs)
I Want a Turkey for Thanksgiving: We are low or sold out on many turkey breeds and sizes, so if you haven't reserved yet, do it now. One highlight, we have XL Kelly Bronze turkeys (15-19 lbs) for the first time ever. We will likely cut off online orders on Thur night 11/21; don't be caught off-guard!
The Not-So-Fine Print: All turkeys are fresh (never frozen), uncooked and unbrined. Turkeys must be picked up at a Fleishers butcher shop between Mon, Nov 25 and Wed, Nov 27 (you may pick up later than your requested date, but NOT early). We are unable to offer delivery for Thanksgiving orders, but this means we can confirm your order is perfect before you leave the shop! Orders for whole turkeys require a $60 non-refundable deposit per bird; the remaining balance will be paid when you pick up.
Sound good? Hit the red button to place a turkey order, and take care of the centerpiece of your Thanksgiving feast! You'll also be able to order turkey parts, turkey stock, brine seasoning, bacon, sage sausage, eggs and more.
Do you take mouthwatering photos? We want to see your dinner masterpiece!
Post your pics and tag @Fleishers to be featured on our social media. #MeatRaisedRight
Close Out the Year with an Adventure Join Us for Pork 101 (Sat 12/14)
"I loved the class, I learned a ton. I will definitely be looking for more classes in the future!"
Our last (but certainly not least) class for 2019 is Pork 101: A Tour of Pork. If you're looking for one more culinary adventure to cap off a great year, this is it. In this nose-to-tail demo, we'll break down a side of pork and explore the variety of cuts that we can get. Learn where your favorites cuts sit on the animal, and discover ones you never knew existed, from the coppa to the pork brisket. The best part? We'll cook cuts from various muscles, so you can taste them side by side, AND you'll take pork home for further practice!
