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These terms and explanation are applied strictly and solely for the Jones Turkey Farm in Cabot, PA., Due to our natural approach of using no preservatives in our processing.
We at the Jones Farm see that need to explain the three different ways that you can purchase a Turkey at a Thanksgiving and Christmas in a way that can easily understood by all, so that the customer knows what they are buying and so they are handled appropriately with good food safety practices right up to cooking time.
We do not use any preservatives what so ever in our processing so our turkeys and chickens have to be handled and stored correctly for good food safety practices. Penn State University tells us that Fresh Turkeys and Chickens have a 3 day shelf life when preservatives are not used and when they refrigerated at 30 degrees. For most people the three say shelf life for the fresh bird is too short of a window to be safe, remember the birds are at our facility for the first day after processing. Penn State University tells us that what we call Frosty Fresh Turkeys, are turkeys that are stored at 25 to 26 degrees and have a shelf life of one week and take a minimal time to warm up in refrigerator. Turkeys and chickens get firm at 27 to 25 degrees as a rule in our processing, so again you see how little warming up it takes to get them to soften up for cooking. As you are warming up the frosty fresh let them get no warmer than 35 degrees. The turkeys can stay at 35 degrees for one day prior to cooking. Penn State University tells us that Frozen Turkey stored at zero degrees will have a shelf life of 6 to 9 months and we have thawing instructions for the frozen turkey that can be attained at pick up time.