JAINDL “BLUE RIBBON” TURKEY
The Jaindl “BLUE RIBBON” Free Range Turkey is an “All Natural Turkey product.”

These turkeys are raised in a specially designed area of our farm, safe from the elements and other risks of nature.

Our carefully blended feed ensures that these turkeys never receive any Antibiotics or Animal by-products.

Just like our “GRAND CHAMPION” the Jaindl ”BLUE RIBBON” turkey contain 55% less Fat and 25% fewer Calories than other brands of turkey.

“When quality counts, Count on Jaindl brand turkeys.”

Order a Jaindl “BLUE RIBBON” turkey for your dinner table today!

*OUR TURKEY PRICE INCLUDES THE SHIPPING AND HANDLING CHARGE WITH THE EXCEPTION OF ORDERS SHIPPED TO STATES THAT ARE WEST OF THE MISSISSIPPI OR SOUTH OF NORTH CAROLINA.

8 – 14 LB BLUE RIBBON TURKEY ORDERS REQUIRE AN ADDITIONAL $15.00 2ND DAY AIR SHIPPING CHARGE.

BLUE RIBBON TURKEY ORDERS FOR TURKEYS OVER 14 LBS REQUIRE AN ADDITIONAL $25.00 2ND DAY AIR SHIPPING CHARGE.

Recipes ULTIMATE BRINE FOR TURKEY Brining a turkey results in an incredibly moist and juicy (not "watery") bird every time. • 1 1/2 cups, KOSHER salt (not regular, use Kosher) • 1 1/4 cups, brown sugar • 10 whole cloves • 3 teaspoons, black peppercorns • 1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) • The peel from one orange or one tangerine (colored part only - not white pith) {I used two} • Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage ________________________________________ Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. Rinse turkey under cool running water, inside and out (remove giblets from body cavity - but reserve them, if desired, for giblet gravy). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid). Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).