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Olivier's Butchery

Branigan Brick Turkey (Whole or Half)

Branigan Brick Turkey (Whole or Half)

$160.00 USD
$160.00 USD
Sale Coming Back Soon
  • All Turkey pre-orders are paid in advance and non-refundable.
  • All Turkeys are only available for pick-up from Saturday, November 23rd 2023 through Wednesday, November 27th 2024
  • No changes or cancellations on all Thanksgivings' orders are accepted after Saturday, November 23rd 2024
  • All cancellation before Saturday, November 23rd will require a 48 hours notice.
  • Free range, No antibiotics or hormones, All-natural turkey raised locally in Woodland, CA
  • Because the Branigan family raises its turkeys longer (25 to 27 weeks), they develop a thin film of fat underneath the skin, making them self-basting. The birds cook in their juices, making them a healthier option.
  • Butterflied with the breast bone removed, which results into a shorter cooking time.
  • The Seasoning includes: Salt, Black Pepper, and Herbes de Provence.
  • Each whole brick weighs between 10 lb and 12 lb.
  • Each half-brick weighs between 5 lb - 6 lb.
  • A Whole Brick Turkey is a good option for a party of 6 to 8 people.
  • A Half Brick Turkey is also an option for a smaller party of 4 or less
  • The offals are sold separately. 

Cooking Suggestions

For a Whole Unseasoned Turkey Brick:

1) Preheat oven to 450°F and put the turkey, breast side up, in a roasting pan.
Wings should partly cover breasts, and legs should protrude a bit.

2) Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.

3) Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).

4) Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.

5) Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Pick-up Guideline

For the moment, all orders are for pick-up at the shop only.

The Packaging

We vacuum seal every item.

Every vacuum bag is BPA-Free as well as FDA and USDA-Compliant.

You can also use our bags to directly sous-vide and freeze your order.

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