Raised here
In our barns on a vegetarian diet of corn and soy. No growth hormones, no antibiotics.
Fresh from our farm to your table.
A family turkey farm in Leola, Lancaster County, PA since 1960.
Raised, processed and sold right here. The turkey on your table never leaves the farm until you carry it out.
- 1Reserve online
- 2Pick your day
- 3Walk in, it's ready
Our farm
Since 1960 in Leola.
Weaver's Turkey Farm was started by Grandpa Landis Weaver alongside his family. We're small enough that we raise the turkeys, feed them our own local corn, process every bird ourselves, and hand it to you over the counter.
Processed here
On the farm, chilled with ice, and sold with nothing added. Just turkey.
Sold here
From our farm store. Whole birds from 8 to 35+ pounds, plus breasts, legs, wings and more.
Reviews
You have to stop by.
Folks come from across Lancaster County and well beyond, and a lot of them have been coming for decades.
"Great farm fresh turkeys! It has become our new Thanksgiving place to get our turkey without all the additives of a grocery store one."
"Fresh, not frozen, turkeys grown on a local farm. The owner and son were very polite."
"Our favorite place to buy fresh turkey. The prices are good and the quality is great. Best tasting turkey in our area!"
"Bought a 24/26 pounder last year. Great bird. So juicy and the skin was excellent."
"Great local company that raises, slaughters, and packages their own birds."
"Best turkeys around. Great prices and great family."
Thanksgiving turkeys go fast.
Reserve yours now and it will be fresh and ready for pickup when you arrive.
Reserve your turkey- Sizes
- 8 to 35+ lb, in 2-lb ranges
- Pickup
- Any day we're open through Wednesday, November 25.
Size guide
What size should I get?
How many people?
We recommend a whole turkey of
10-12 lb
About 1½ lb per person at this size, so it feeds about 7–8 people.
Reserve this size| Size | Feeds |
|---|---|
| 8-10 lb | about 5–7 people |
| 10-12 lb | about 7–8 people |
| 12-14 lb | about 8–9 people |
| 14-16 lb | about 9–11 people |
| 16-18 lb | about 14–16 people |
| 18-20 lb | about 18–20 people |
| 20-22 lb | about 20–22 people |
| 22-24 lb | about 22–24 people |
| 24-26 lb | about 24–26 people |
| 26-28 lb | about 26–28 people |
| 28-30 lb | about 28–30 people |
| 30-32 lb | about 30–32 people |
| 32-34 lb | about 32–34 people |
| 35+ lb | 35+ people |
Questions
Questions we hear a lot
Are your turkeys organic?
Not certified organic, but all natural. No growth hormones, no antibiotics, no animal by-products. Our birds eat a vegetarian diet of corn and soy, raised in open-air barns right here on the farm.
Do you sell heritage turkeys?
No. We raise white turkeys, the broad-breasted kind most families cook at Thanksgiving: more white meat, a milder flavor, and a bird that roasts evenly.
What sizes do you have?
Whole turkeys from 8 to 34 pounds in 2-pound ranges, plus 35+ for the biggest birds (add a target weight if you like). Turkey breasts from 4 to 16+ pounds. We also have capons and smoked capons.
What size turkey should I get?
Plan on about 1½ pounds per person for a turkey under 16 pounds and 1 pound per person for 18 pounds and up. A 16 to 18 pound turkey feeds about 14 to 16 people. The size guide on this page does the math for you.
How can I pay?
We accept cash, check, and credit or debit cards. Credit card payments have a small processing fee.
Can I still order by phone?
Yes. Call (717) 354-9136 and we'll reserve your turkey for you.
Where can I get a fresh turkey in Lancaster County?
At our farm store, 154 W. Farmersville Rd in Leola, between Farmersville and Leola. Our turkeys are raised, processed and sold right here on the farm. Reserve online or call (717) 354-9136.
Are the turkeys fresh or frozen?
Fresh. We process birds fresh before Thanksgiving, chill them with ice, and bag them with nothing added.
Do you sell capons? What is a capon?
Yes, in season, plain or smoked. A capon is a castrated rooster. It's raised the old-fashioned way for roasting and grows bigger than a regular chicken, usually 8 to 14 pounds, with meat that is moister and more tender. Reserve one the same way you reserve a turkey.
Do you sell parts?
Yes. Breasts, legs, wings, necks, heart & liver and backs, by the pound or by the piece. Add them to your turkey reservation or pick them up at the store.
Can you spatchcock my turkey?
Yes, for a small fee. Ask at the counter when you pick up, or mention it in the notes when you reserve.
When are you open after Thanksgiving?
We're open Friday and Saturday after Thanksgiving, 8 am to 12 pm. After that, turkeys are available by appointment. Call (717) 354-9136.
From our kitchen
The Weavers' favorite recipes
How our family cooks what we raise.
Grandma Weaver's roasting method
How the family does it: hot to start, then low and slow, covered, with a little water in the roaster.
| Weight | Start | Then |
|---|---|---|
| 10 to 16 lb | 400°F for 1 hr | 250°F for 4 hrs |
| 16 to 24 lb | 400°F for 1 hr | 250°F for 5 hrs |
| 24 to 30 lb | 400°F for 1½ hrs | 250°F for 5 hrs |
| Capons | 350°F for 1 hr | 250°F for 2 to 3 hrs |
Approximate roasting times for turkeys and capons.
Read the recipe
Ingredients
- One Weaver's turkey or capon
- Salt to taste
- 1 to 2 cups of water
Steps
- Salt the bird to taste and set it in your roaster.
- Add 1 to 2 cups of water to the roaster.
- Cover to bake. Roast at the starting temperature for the time shown, then turn the oven down and finish at the lower temperature.
- Times are approximate. The turkey is done when the thickest part of the thigh reaches 165°F.
Classic oven roast
| Turkey weight | Cooking time |
|---|---|
| 8 to 12 lb | 2¾ to 3 hours |
| 12 to 14 lb | 3 to 3¾ hours |
| 14 to 18 lb | 3¾ to 4¼ hours |
| 18 to 20 lb | 4¼ to 4½ hours |
| 20 to 24 lb | 4½ to 5 hours |
| 24 to 28 lb | 5 to 5½ hours |
Cooking times may vary. Cook to an internal temperature of 165°F for a juicy, tender and safe turkey.
Read the recipe
Ingredients
- One Weaver's turkey
- Basting oil or vegetable oil
- Your favorite seasoning
- Aluminum foil
- A digital meat thermometer
Steps
- Preheat the oven to 325°F. Release the legs from the oven-safe clamp, if your bird has one. Remove the neck and anything packed inside the body and neck cavities. Rinse the turkey inside and out and drain well. Season the cavity, then re-clamp the legs.
- Place the turkey breast side up in a shallow roasting pan. Tuck the wings under the back. Drizzle the outside with basting oil or vegetable oil and season. Cover loosely with a tent of aluminum foil. This means no basting and keeps it from browning too much.
- Roast using the times in the chart. About 45 minutes before the end, remove the foil tent. Roast until the turkey reaches 165°F. Check with a digital thermometer in the thickest part of the inner thigh, where the leg meets the body, without touching the bone.
- Rest 30 minutes before carving for better slicing.
Play it safe: for best results, bake stuffing in a separate dish for the last 30 to 45 minutes of roasting. If you stuff the turkey, the USDA says the center of the stuffing must reach 165°F. Stuffing takes longer to cook, and the turkey may overcook and turn tough and dry.
Visit the farm store
Between Farmersville and Leola.
Fresh turkey, breasts, legs, wings, heart & liver and capons in season. We accept cash, check, and credit or debit cards. Credit card payments have a small processing fee.
- Address
- 154 W. Farmersville Rd, Leola, PA 17540
- Store hours
- Mon–Fri, 8 am to 5 pm Sat, 8 am to 12 pm Closed Sunday Thanksgiving week: Mon–Wed, Nov 23–25, 7 am to 6 pm Thanksgiving Day: Thu, Nov 26, closed After Thanksgiving: Fri–Sat, Nov 27–28, 8 am to 12 pm After November: by appointment. Call (717) 354-9136.
- Phone
- (717) 354-9136