Fresh and Local
Say so long to the freezer section and serve a fresh, juicy turkey this Thanksgiving! Winter's family turkey farm is located just 50km from downtown Calgary in the rural hamlet of Dalemead. This close location allows for the turkeys to be processed and sent to our markets for you to enjoy in only a matter of days. It doesn't get any fresher than that! 

Care and Commitment
Comfort and care of the turkeys is one of Winter's first priorities. The birds are fed a whole grain diet and raised in a free-range environment, giving them unrestricted access to water, sunlight, clean bedding, fresh air and daily exercise. 

Community and Family First
Winter's Turkeys has been in business for 65 years over four generations, and as a family-owned business ourselves, we are proud to work with farmers with our same passion for quality and service. For many families in Calgary and surrounding towns in Alberta, picking up a fresh Winter’s turkey has been a longstanding Thanksgiving tradition. This continued support allows them to continue providing local and sustainable food for generations to come!

Click here to read our full feature story on Winter's Turkeys and learn more.

Pre-Order Your Fresh Winter's Turkey

How to Carve Your Winter's Turkey

Whether you're carving a turkey for the first time or just looking to brush up on your skills, look no further. Carving a turkey is not something one does every day, but there's no need to fear it! Here are six steps to carving a turkey, shown by chef Micah. What you'll need:

• large cutting board
• carving knife and fork
• serving platter

1. Place the turkey breast-side-up on a cutting board. Use a carving knife to remove the legs. Separate the drumsticks from the thigh by cutting at the joint.

2. Remove the thigh meat from the bone and slice it thinly across the grain. Put the drumsticks and the thigh meat on the serving platter.

3. Remove the breasts by carefully slicing downwards beside the breastbone, using your other hand or a carving fork to gently pull the breast outward.

4. Slice the turkey breasts thinly across the grain and put them on the serving platter. The thinner you slice the turkey, the more tender it will be. Use a carving knife rather than a chef's knife for thinner, cleaner cuts.

Need some help with the cooking too? Here's our fresh Winter's turkey cooking guide: 

Remove the giblets and neck from the body cavity, then rinse and wipe. Sprinkle with salt and pepper inside and out. Place the turkey breast-side-up on a wire rack in a 2½-inch deep roasting pan. Brush with canola oil or melted butter.

Cover loosely with aluminum foil and roast in a preheated oven at 325F (165C). Follow the roasting time chart. Baste the turkey with pan drippings every hour.

Turkey is fully cooked and ready to eat when the meat thermometer reads 175F for an unstuffed turkey. Remove the foil in the last hour of roasting to get a lovely golden brown colour. For a crispy caramel touch, brush with maple syrup in the last 30 minutes.

Once the turkey is done, transfer to a carving board, keep covered and let sit for 20 to 30 minutes.

Roasting time chart shows approximate roasting times. Actual times may vary depending on oven.