Branigan's Turkey Farm was established in 1942 in Woodland, California. Our family owned operation raises 18,000 to 20,000 turkeys each year.
The reason that Branigan's Turkeys are different from regular store bought turkeys is that they are raised longer. Most turkeys are processed at 16 weeks. Although they are considered mature turkeys at this age, we feel that they must be raised longer to acquire a proper meat finish. It's expensive to feed turkeys after 16 weeks because their weight gain per pound of feed decreases, but we feel it's the only way to achieve a quality bird. Therefore, we raise our turkeys 25 to 27 weeks to acquire that proper finish. By raising the turkeys longer, they develop a thin film of fat under the skin that makes them self-basting, so you don't have to add any type of oil or butter. You just let the turkey cook in its own natural juices.
Besides being raised for quality flavor and value (more meat per bone), Branigan Turkeys are also processed for the same. Every bird has all fine pin feathers removed and kidneys removed (excess weight). The giblets and neck are properly packaged and stored in the turkey cavity, and our turkeys are chilled with ice before final packaging.
Bringing the body temperature down with ice before packaging is expensive, but keeps the water content of the turkey very low and adds to the quality of the meat.
All turkeys are vacuum packed in a clear bag. Why a clear bag? Because Branigan's Turkey Farm is proud of its turkeys and feels you, the consumer, likes to see the quality you pay for.