Bruno's Meat&Deli - Turkey Orders

Our fresh, free range turkeys are perfect for any occasion

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Turkey Orders

About our free-range turkeys
Cooking your free range turkey
How to carve your turkey
Place an order for a free-range turkey

About our free-range turkeys

You will find our free-range turkeys to be tasty, healthy, responsibly produced and purely delicious. Our turkeys are produced naturally and selected by Bruno's most discriminating buyer. Our free-range birds appear on your dinner table, both unusually moist and tender and free of antibiotics. They are truly turkey fresh!

Our highest priority at Bruno's is to provide our customers with the best product available. The turkey you have chosen is an outstanding product. Free-range turkeys from Bruno's do cook a little differently than other turkeys. We will include a disposable pop-up thermometer, to let you know exactly when your turkey has reached the correct internal temperature. We suggest that you use the following guidelines to determine approximately how long it will take to cook your turkey, and the pop-up to let you know when it is done to perfection. If your turkey is ready a few minutes before you're ready to eat, just remove it from the oven and cover loosely with tin foil and a heavy bath towel. It will stay warm, moist and tender until you are ready to carve. Enjoy!

Cooking your free-range turkey

Cook at 325°F to an internal temperature of 180°-185°

Cooking Times:
Up to 15lbs - allow 20 minutes per pound
Over 16lbs - allow 13 to 15 minutes per pound

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How to carve your turkey

Remove drumstick & thigh
		Press leg away from body. Joint connecting leg to backbone will often snap free, or may be severed easily with knifepoint. Cut dark meat completely from body by following body contour carefully with knife.

Slicing dark meat
		Place drum stick and thigh on separate plate and cut through connecting point. Both pieces may be individually sliced. Tilt drumstick to convenient angle, slicing towards plate as shown in illustration.

Slicing thigh
		Hold firmly on plate with fork. Cut even slices parallel to the bone.

Preparing breast
		Place knife parallel and as close to the wing as possible. Make deep cut into breast, cutting right to the bone. This is your base cut. All breast slices stop at this horizontal cut.

Carving breast
		Carve downward, ending at base cut. Start each new slice slightly higher up on breast. Keep slices thin and even.

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Fill out the form below to place your order

Turkeys $3.39/lb
Full Name:
Phone Number:	(please include area code)
Email:	(to send order confirmation)
Date order to be picked up:
Turkey Weight: Quantity of Turkeys required: Capon weight: Quantity of Capons required: Boneless Sugar Maple Ham: lb (please enter the weight requested)
for items not listed here, please indicate your request in the special instruction box below
Dressing: Yes No
Gravy: (indicate quantity of gravy required)
Cranberry Sauce: Yes No
Pies: (indicate the quantity of each pie that is required)
Apple: Strawberry: 5 Fruit: Blueberry: Tourtiere:
* Special Instructions: (list any other items needed here)

To submit your order, click: To clear the form, click:
Thank you for your order!