Jaindl Farms

Since 1934, the Jaindl family has refined every detail of turkey raising to deliver an unmatched eating experience. Through decades of careful breeding, they developed their exclusive Grand Champion bloodline — prized for its full breast, delicate texture, and perfectly balanced flavor. It’s this same dedication to craft and consistency that’s earned Jaindl a place at the nation’s most celebrated Thanksgiving table year after year.

Jaindl’s vertically integrated “hatch-to-holiday” model ensures total quality control and sustainability at every step. The family grows and mills all their own feed on-site, using grains and soybeans cultivated on their Pennsylvania farmland. Even the oil from those soybeans powers the farm’s renewable energy system, creating a closed-loop operation that preserves the land for future generations. Jaindl raises its turkeys in barns built on the family farm, with wire-mesh walls that let in natural sunlight. The birds get fresh straw bedding every 10 to 12 days, grown on the farm, plus ramps, standing pallets and even xylophones to keep them active. Jaindl routinely earns perfect scores on USDA animal welfare audits.

Jaindl turkeys are naturally leaner and cook faster than conventional birds, so you’ll spend less time in the oven while still getting tender, juicy results. Their consistent size and shape mean more even roasting, making it easier to achieve a perfect centerpiece.

Roasting Guidelines:

• Roast at 325°F for about 13–15 minutes per pound.
• Place turkey breast side up on a rack in a shallow roasting pan.
• Use the built-in cooking device or a meat thermometer to confirm doneness.

Key Tips:

• Thaw fully before cooking for even results.
• Preheat your oven accurately (many run hotter or cooler than expected).
• If the built-in timer hasn’t popped within 30 minutes of estimated time, check with a thermometer — turkey is done when the breast reaches 170°F and thigh reaches 180°F.