Thanksgiving 2026
The Thanksgiving Table, Sorted.
Add a Grand Champion Jaindl turkey to a one-time order of $149 or more and use code TURKEY15 for 15% off your order. Ends 11/1.
Order by Mon 11/23 at 10am ET
Guaranteed Thanksgiving delivery.
Jaindl Grand Champion Turkey
America's gold-standard holiday bird: tender, juicy and full-breasted. Never brined or basted, with no added salt, water or fillers, just 100% turkey.
Grand Champion Medium Turkey (10–12 lb)
Grand Champion Large Turkey (13–16 lb)
Grand Champion Extra Large Turkey (17–19 lb)
Jaindl Farms · Orefield, PA
Hatch to Holiday. Every Step.
Since 1934, the Jaindl family has done something almost no one in American turkey farming does: they control every step. They breed their own Grand Champion bloodline, hatch their own birds, grow and mill their own feed on their Pennsylvania farmland, and raise every turkey on their family-owned farms. That’s why Jaindl has been chosen for the White House Thanksgiving table for nearly 50 years.
Every Grand Champion turkey is humanely raised on a vegetarian diet with no antibiotics and no added hormones. They’re naturally lean, with 55% less fat and 25% fewer calories than standard turkeys, so they roast faster and more evenly while staying tender and juicy. They’re never brined or basted: no added salt, water or fillers, just 100% turkey, ready for your recipe.
Not a turkey table? Make it a rib roast.
Bone-in classics, American Wagyu, and Japanese A5, sized for every gathering.
Japanese A5 Wagyu Prime Rib Roast
Japanese A5 Wagyu Whole Rib Roast
How big a roast do I need?
Plan about 1 lb per person bone-in, ½ lb boneless, and less for Wagyu, since it's richer. Want leftovers? Size up one.
| Guests | Classic bone-in | Boneless | American Wagyu | Japanese A5 |
|---|---|---|---|---|
| 4–6 | Three Bone (~6 lb) | Prime Rib Roast (~5 lb) | Wagyu Ribeye Roast (~3 lb) | A5 Prime Rib Roast (~3.75 lb) |
| 6–8 | Four Bone (~8 lb) | Prime Rib Roast (~5 lb) | Two Wagyu Ribeye Roasts | A5 Prime Rib Roast |
| 8–12 | Four Bone + Three Bone | Two Prime Rib Roasts | Two Wagyu Ribeye Roasts | A5 Prime Rib Roast |
| 12+ | Two Four Bone roasts | Two to three Prime Rib Roasts | Three Wagyu Ribeye Roasts | A5 Whole Rib Roast (~12 lb) |
Weights are approximate and vary by roast.
Hosting Essentials
Round out the table with a second centerpiece, mac and cheese, and shrimp for appetizers, plus bacon and sausage for the family brunch.
Fully Cooked Smoked Bone-In Heritage Ham
"World's Best" Mac & Cheese - X-Large
"World's Best" Gluten-Free Mac & Cheese
Heirloom Boneless Skinless Chicken Thighs
Fair Trade Large Wild Mexican Blue Shrimp
Japanese A5 Wagyu Petite Striploin Steak
New to Crowd Cow, or haven't ordered in a year? Take 15% off orders of $199 or more with code HOLIDAY15.
Cooking Guides
How to Thaw a Turkey
Fridge thaw times by size, plus how to roast a turkey straight from frozen.
Tips for the Perfect Turkey
How to brine, season and roast a whole bird so the breast stays moist.
Prime Rib Roast: Cooking Temps
Roast it low, pull it at 125°F for medium-rare, and rest it 20–30 minutes.
FAQ
Your Questions Answered
What We're Eating
The cuts and meals our team keeps cooking, direct from the source.
“Cool fall Sundays call for a simple roast chicken.”
“First cool night of fall, first rack of the season.”
“Comfort food, elevated: buttery Wagyu meatloaf with a bright tomato finish.”
“Secreto on the grill, fall tailgate mode activated.”
“Kickoff calls for skewers, and this picanha delivers.”
“Mishima Reserve prime rib at my brother's (Boston) was a hit!”
“Slow-cooked Dino Ribs.”
“The sleeper hit of the pan? Absolutely the chuck eye.”
“Weekend seafood paella with Sena Sea cod and spot prawn.”
“That crust was worth the wait for the right internal temp.”
“This walnut celery salad might be my new go-to.”
“The centerpiece that had everyone talking before we even cut into it.”
“Charcuterie with Sena Sea smoked salmon spread and Fermín ibérico.”
“Friday night glazed salmon feast”
“Spanish nachos are my go-to snack right now.”
“Racing the season for one last taste of Copper River.”