Orders for Thanksgiving 2026
HOW TO ORDER:
1. Electronic order form: tinyurl.com/farmturkey
OR
2. Pay by credit card, Apple Pay or Google Pay and order here: https://my-site-farm.square.site/
Turkeys are $7.20 per pound.
Frequently Asked Questions
Q: How will I know how much my turkey(s) will weigh?
Our turkeys range from 6 to over 20 pounds. On your order form, you specify the ideal weight of your turkey and we try our best to match it. Please note, this year (2026) we have limited availability for turkeys 16 pounds or over. We may not be able to meet your turkey request of 16 pounds and over with one turkey and may substitute in two smaller turkeys. As our turkeys are fresh, we do not know the actual weight of each turkey until right before pickup. Please consider that possibility before your order this year from us as we would not want you to be disappointed the week before Thanksgiving.
Q: How does pickup work?
Pickup is Saturday, November 21 at the Harvard, IL farm
Bring the kids and explore the farm, feed the animals and pick up your turkey!
Q: Where are the turkeys processed?
Our turkeys are processed by a USDA-inspected company. They are refrigerated until pickup and never frozen. Your turkey will be in a sealed plastic bag and look very similar to a turkey purchased in the store and ready for you to cook.
Q: What is the difference between organically-fed turkeys and organic turkeys?
USDA organic turkeys need 3 qualifications: outdoor access on an organically certified farm, USDA certified organic turkey feed and processing by a USDA certified organic processor. It takes 3 years to become a USDA certified farm. Small Family Natural Farms is not yet a certified USDA farm, so we feed USDA organic feed, use a USDA processor and give our turkeys free-choice indoor shelter and outdoor roaming access. We do not use hormones, antibiotics or vaccines on our turkeys or breeding stock.
Q: How many turkeys did you raise?
We maintain about 10 turkeys as our breeders at the Harvard farm. This rafter (group of turkeys) lives in their indoor/outdoor shelter throughout the year, protected by a fence and overhead netting. Beginning in April, the hens begin laying eggs which are incubated at the farm, hatched and then returned to the outdoor areas. We typically raise 30-50 turkeys each season.
Q: What is your favorite way to cook your fresh turkeys?
Farmer Bob typically brines our turkeys in a cooler for 12 hours prior to cooking in a simple brine of 1 cup Kosher salt per gallon distilled water. It takes about 3 gallons to completely cover the bird. We let the natural flavor of our turkeys shine. A meat thermometer in the thigh reading 155-160 degrees is when the turkey is removed from the heat source. The turkey continues to cook out of the oven to reach 165 degrees as it rests prior to carving it. Our family Thanksgiving consists of five turkeys from the following heat sources: ovens, gas grill, charcoal grill and turkey fryer. We always want leftovers!
Turkeys
We began raising turkeys in 2009 for our own family Thanksgiving feast. Over the years, we have raised Broad Breasted White, Narragansett, Royal Palm, Bronze and Bourbon Red turkeys. Each Thanksgiving, we labeled our plates of turkey and did taste tests. We now only raise the heritage breed of Bourbon Red and Broad Breasted White. The flavor is much better than commercial-raised, store-bought turkeys.
Our turkeys do not grow big or fast, but at the rate nature intended with free-choice outdoor and inside access on USDA certified organic feed. No vaccinations, antibiotics or hormones are used on our turkeys or breeding stock.
From our local family farm to your table, taste the difference of Small Family Natural Farm freshness.
