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Where to Get a Fresh Turkey for Thanksgiving

This year, skip the supermarket and get your turkey fresh from a farm.

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Miloski’s in Wading River raises 4,000 turkeys each year.

A fresh turkey is so much better than frozen. So for Thanksgiving take advantage of our local farms, and some markets, to try this treat and boost your locavore cred. While a frozen supermarket turkey will ring in at about $1 per pound, expect to pay more for fresh knowing the birds were allowed to run around and forage. Definitely order ahead and, of course, go big. The leftovers are the best part.

Last year I used a cooking method from Cook’s Illustrated that wowed the crowd. It’s requires some planning, a big pot, adequate prep time and Ziplock bags filled with ice. People said it was the best turkey they ever had. The method is behind a paywall, but I find the magazine so invaluable when I want to make a specific dish that I’ve been subscribing for years.

Bridgehampton: Mecox Farms, Mecox Road; 631.537.0335. 250 turkeys. They usually sell out a week or two before Thanksgiving.  $4.79 per pound.

Calverton: Miloski’s Poultry Farm, 4418 Route 25; 631.727.0239. 4,000 turkeys, first come, first served, starting Nov. 17. No credit cards. $4.55 per pound.

Huntington: Makinajian Farm, 276 Cuba Hill Road; 631.368.9320. 600 turkeys raised in upstate New York; sold by advance order. $4.29 per pound.

Kings Park: Raleigh’s Poultry Farm, 335 Manitou Trial Kings Park, NY 11754‎; 631.269.4428. 1,800 turkeys per year, free-range fresh turkeys from this 55-year-old farm are $4.25. Please order ahead of time starting Nov. 1.

Southampton: North Sea Farms, 1060 Noyac Road; 631.283.0735. 700 turkeys, order ahead. $4.75 per pound

East Moriches: Market by the Bay, 459 Montauk Highway; 631.909.1925. Fresh organic Amish turkeys from 10 pounds to 30 pounds, raised on a farm in Pennsylvania. $3.95 raw or $5.95 cooked.

Southold: Wayside Market, 55575  Main Road; 631.765.3575. Fresh organic turkeys from Pennsylvania. Price TBA.

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Eileen M. Duffy DWS is the deputy editor of Edible East End magazine and the web editor for Edible Long Island and Edible East End. She holds a diploma in wines and spirits from the Wine & Spirit Education Trust. Her book on Long Island wine "Behind the Bottle" comes out in April 2015.