Make Your 2020 Fresh Frozen
Christmas Turkey Reservation HERE:

Christmas Turkey Reservation

Spring Valley Turkeys are fresh killed and processed following USDA guidelines and procedures just a few days prior to Thanksgiving and Flash Frozen for the Christmas Holiday to ensure freshness every time!  All of our turkeys are sold oven-ready and to be cooked for the most delicious Holiday dinner! ​​​​

To reserve your turkey, please ​ choose from the drop down menu below to select an approximate weight range for your oven ready turkey.  Oven ready turkeys range in weight approximately from 16 to 30+ pounds. Because our turkeys are fresh killed only days prior to Thanksgiving, we cannot guarantee the exact size of your turkey in advance.  Please allow a pound in either direction of your selected weight range.

CHRISTMAS TURKEY: Our Christmas Turkeys are Fresh killed at Thanksgiving and Fresh Frozen for the Christmas Holiday.  Flash freezing is a method to which poultry is immediately kept at extremely low temperatures to ensure freshness. 

When you flash freeze meats, they are frozen so quickly that the ice crystals don’t form between the fibers and dry out your meats. When you thaw out a Spring Valley turkey, our flash frozen process alongside the USDA air tight seal are the key elements allowing you to keep all of the nutrients and juices inside the meat, instead of down the drain!  A world of difference to the store bought version.    

Holiday Turkey Pick up is Sunday, December 20th at our Farm at 402 Spring Valley Road, Old Bridge, New Jersey 


A $25.00 non-refundable deposit is required to reserve for your turkey for the holiday. All deposits are deducted from the final cost of your Spring Valley Turkey at pick up.

Any major credit card can be used to make your reservation through PayPal, however we only accept cash upon pickup. 

All reserved turkeys can be picked up at our farm. Details of pick up information will be in your confirmation email upon making your reservation. 


Please call us at (732) 970-5265 or email at
for questions or additional information