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We're sorry, you are past the cut-off time to place an order for this week. The market opens Friday morning for next week's delivery. You can place an order for next week between Friday at 9AM and 7AM the day before your delivery.

Any questions? Email info@phillyfoodworks.com.


Your order is currently "skipped" for this week. If you would like to un-skip your delivery and place an order, you must log into the "upcoming deliveries" section of your account and click "un-skip delivery" next to this week's delivery.

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Turkey: Heritage Bronze (fresh)

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Description: This is a variety of heritage bronze turkey that is pasture raised, sheltered only from the elements and predators. In addition to a foraged diet they are provided with non-GMO locally grown feed, making them both soy and GMO free. Choose your weight range from the drop-down menu.  The price is $11.99 per pound. However, we may have a few left in certain sizes that will be listed as a first come first serve basis.

How it works:  Choose your weight range. Once you add the item to your cart you will see a charge appear. This is a deposit to place your preorder for a turkey. Deposits will be charged by the end of the week that you placed the preorder. This deposit will be deducted from the final cost of your turkey. There will be a $7.50 non-refundable fee added for extra packaging to keep the turkeys cold during delivery the week of Thanksgiving. You have the option to move to home delivery for the week of Thanksgiving. Home deliveries have a $8 delivery fee. Take a look at our delivery area to see if you fall within the boundaries: https://www.google.com/maps/d/viewer?mid=1CvPdEQGKACNzyzZtDHsKD-CRFB8&usp=sharing

**If you have a preference for weight or delivery day/time please send us a follow-up email to info@phillyfoodworks.com and we will do our best to accommodate your request!**

Gobblers Ridge Farm

Located in New Providence, and run by run by Katie and Henry Esch, Gobblers Ridge lambs are grassfed and grass finished. These animals have constant access to pasture and are never fed grain. In the winter months and dry seasons they feed on foraged grasses in the form of dried hay, baleage and silage. The farmers oversee the breeding and feeding of their animals from birth to slaughter.

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