Skip to main content

Now Is The Time To Order Your Vermont Thanksgiving Turkey!

November 1, 2018

Now Is The Time To Order Your Vermont Thanksgiving Turkey!

Adams Turkey Farm in Westford, VT

Thanksgiving Dinner Preparations Start on Vermont’s Farms

Now is the time to plan your purchase!

November 1, 2018 / Montpelier VT - As the Thanksgiving holiday season approaches, the Vermont Agency of Agriculture, Food & Markets and the Vermont Fresh Network wish to remind those planning for a traditional Thanksgiving dinner that Vermont’s local turkey growers are ready to help.  The time to order your local bird is now!

Vermont is home to more than a dozen turkey farms across the state, raising and producing local turkeys ready just in time for Thanksgiving and the holiday season.  According to the National Turkey Federation, nearly 88 percent of Americans eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 16 pounds, meaning that approximately 736 million pounds of turkey were consumed in the United States during Thanksgiving in 2016.  In Vermont, nearly 48,000 turkeys and chickens were produced in 2016. 

To help locate your dream bird, check out Vermont Fresh Network’s Turkey Finder for 2018. 

“Vermont’s hard-working farmers prepare for Thanksgiving all year, raising and caring for Vermont fresh turkeys and poultry for the holiday feast,”  said Governor Phil Scott. “We are grateful to them for their commitment to local food and Vermont’s working landscape, and give thanks that farming employs so many Vermonters – with 64,000 working in the food economy.”

Vermont turkey farms are dedicated to producing the safest and healthiest poultry possible for the holidays.  Some points to remember about buying a locally raised bird:

  • all turkeys are hormone and steroid free;
  • USDA and state inspected turkeys are produced with sanitary guidelines to assure products are wholesome, unadulterated, and properly marked, labeled, and packaged;
  • USDA and state inspected turkeys are randomly sampled for antibiotic residue testing through the National Residue Program;
  • If FDA approved antibiotics are used there is a specific withdrawal time period the producer adheres to prior to the turkey being slaughtered.

Additionally, USDA provides helpful guidance for the preparation and safe roasting of your turkey:

While turkey is the headline of Thanksgiving holiday dinner, the side dishes are the ever-important accoutrements, and the Vermont Fresh Network can help you find local producers for any side dish, including a local wine and cider pairing guide. You can find a list of Vermont Thanksgiving-week farmers markets and other local food resources by visiting



Tara Pereira

Vermont Fresh Network

Communications Director