The Grand Champion Turkey Is Back
Jaindl Farms · Orefield, PA
Hatch to Holiday. Every Step.
Since 1934, the Jaindl family has done something almost no one in American turkey farming does: they control every step. They breed their own Grand Champion bloodline, hatch their own birds, grow and mill their own feed on their Pennsylvania farmland, and raise every turkey on their family-owned farms. That’s why Jaindl has been chosen for the White House Thanksgiving table for nearly 50 years.
Every Grand Champion turkey is humanely raised on a vegetarian diet with no antibiotics and no added hormones. They’re naturally lean, with 55% less fat and 25% fewer calories than standard turkeys, so they roast faster and more evenly while staying tender and juicy. They’re never brined or basted: no added salt, water or fillers, just 100% turkey, ready for your recipe.
Reserve Your Thanksgiving Turkey
Shop by size: Medium feeds 6–9, Large feeds 9–12, XL feeds 12–15.
Grand Champion Medium Turkey (10–12 lb)
Grand Champion Large Turkey (13–16 lb)
Grand Champion Extra Large Turkey (17–19 lb)
*Presale runs 10/10/26 through 11/1/26. Add a Grand Champion Jaindl Turkey to a one-time order of $149 or more and enter code TURKEY15 at checkout for 15% off your order. Does not apply to subscription orders. Grand Champion Jaindl Turkey purchase includes free shipping and signature canvas chef's apron, while supplies last. Turkeys start shipping 11/2. To qualify for the presale promotion, your order must arrive by Thanksgiving (11/26/26). TURKEY15 can't be combined with other promotions.
Entertaining Essentials
"World's Best" Mac & Cheese - X-Large
"World's Best" Mac & Cheese - Large
"World's Best" Gluten-Free Mac & Cheese
Show-Stopping Centerpieces
Fully Cooked Smoked Bone-In Heritage Ham
How to Cook a Jaindl Turkey
Thaw your turkey fully in the fridge before you cook it. The thawing times are in the questions below.
Roasting Guidelines:
Roast at 325°F for about 13–15 minutes per pound.
Place turkey breast side up on a rack in a shallow roasting pan.
Use the built-in cooking device or a meat thermometer to confirm doneness.
Key Tips:
Check your oven with an oven thermometer. Many run hotter or cooler than the dial says.
If the built-in timer hasn’t popped within 30 minutes of the estimated time, check with a meat thermometer. USDA says turkey is safe to eat at 165°F, measured in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
Turkey Serving Sizes
| Turkey Size | Weight | Feeds |
|---|---|---|
| Whole Turkey Medium | 10–12 lbs | 6-9 People |
| Whole Turkey Large | 13–16 lbs | 9-12 People |
| Whole Turkey XL | 17–19 lbs | 12-15 People |
Turkey Recipes & Cooking Tips
Tips for the Perfect Turkey
Brining consists of soaking the turkey in liquid, sugar, and salt. The turkey then absorbs the moisture, making it less likely to get overly dry. There is no set amount of the ingredients for your brine, it’s kind of a free for all, so just toss in what you like! Here are some ideas to get you started...
How to Deep-Fry a Turkey
Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What’s not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully.
More Whole Turkey Recipes
Moroccan-spiced turkey, rubbed with warm spices and finished with citrus, plus more ways to roast a whole bird this year.
FAQ
Your Questions Answered
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