2018 Organic Thanksgiving Turkeys

sold out for 2018!

Inquiries to melissa@thegoodlifefarm.org

Good Life Farm turkeys are certified organic, pastured and delighted!

TO reserve your thanksgiving bird

Certified Organic by NOFA-NY Cert. Organic, LLC

Available week of Thanksgiving 2018 (Saturday 11/17- Tuesday 11/20)

$5.50/lb ($5/lb for birds over 21 lb)

$40 deposit reserves your bird with balance due at pick-up. We will send an invoice, to be paid upon receipt to finalize the reservation.

Questions can be emailed to: melissa@thegoodlifefarm.org

11/17 UPDATES:

  • All birds will be fresh!

  • We have 1-2 birds left, and are taking orders for Tuesday after we are done distributing! Please email me!

Thanksgiving Pick Up Options

  • Good Life Farm (Saturday, 11/17, 2-5 PM)

  • Good Life Farm (Monday 11/19, 12-5 PM)

  • Ithaca Downtown- Pressbay Alley on Green St., Tuesday, 11/20; 4:30 - 7:30 PM

Order Info Form

Name *
Phone *
Please note that we take orders in size ranges, but not for exact sizes. Because we wait right til Thanksgiving to process our birds you get a fresh bird for your table. This timeframe also adds to the variability in sizes we will have available because we process for a specific date instead of at specific weights. Please choose the size range that will work best for you. To secure a bird, please order a larger size.
Please choose a date and pick up site
Who Referred you, so we may thank them?
Who Referred you, so we may thank them?

looking for turkey day help?

We teamed up with Emma Frisch and tracy from Early Morning Farm for this easy dry rub!

Or... try this Brining Recipe

from our friend Erica Frenay at Shelterbelt Farm in Brooktondale.

For a JUICIER and TASTIER turkey, brine before cooking! Brining is more art than science – you may replace the sugar with honey or maple syrup, add apple cider, broth, beer, or coffee in place of some of the water, and add whatever spices or herbs you prefer. For best results, allow the turkey to soak in the brine for 18-24 hours before cooking – so make sure you have on hand a pot, cooler, tub, or other vessel for chilling and soaking the whole bird!

Here’s the very basic recipe. (Use these amounts as a ratio. You will likely need more than 1 gal. of water to fully cover the turkey, so adjust the other amounts accordingly):

  • 1 cup kosher salt or sea salt

  • 1/4 cup table sugar or brown sugar

  • 1 gallon water (or other liquid)

  • 5 cloves garlic, crushed or whole

  • 2-3 Tbs. dried oregano, parsley, thyme, rosemary


1.     Combine water, salt, sugar, garlic, and herbs in a large pot and heat just until salt and sugar are dissolved.

2.     Let come back to room temperature (add ice cubes to cool faster if desired)

3.     Place turkey in a pot, tub, large plastic bag, or other vessel.

4.     Pour brine over it and cover. Refrigerate for 18-24 hrs. (this time of year, you can leave it outside overnight, but be sure to bring it in during the day if it gets warmer than 35-40 degrees outside)

5.     Remove turkey from brine and rinse well (otherwise you will have very salty gravy later!)

6.     Prepare turkey using your favorite cooking method. Stuffed turkeys weighing between 13 and 22 lbs will take 3.5-5 hrs to cook at 325 F. The safest way to ensure that it’s properly cooked is to use a meat thermometer. It should register 170-175 F in the thigh when done.