Frequently Asked Questions (FAQs)

Plan for approximately 1 pound of turkey per person or 1 ½ pounds if you desire leftovers.

Approximately 1 pound of turkey will serve one person. Or, if you desire leftovers, plan for 1 ½ pounds per person. 

Our warehouse very rarely makes quantity mistakes.  It is very important to make sure you count the boxes for your order.  The person signing for the order must make sure the quantity is corect before the driver leaves.

Obviousy this depends on numerous factors such a where they are stored, temperature, turkey size, etc.  We suggest keeping the entire palletized order packed together on the pallet is the coolest place possible...even outside if appropriate.  We have heard of companies that cover the pallet with a moving blanket, moving the pallet to another truck that will maintain the outside temperature, and other creative ways to keep the birds frozen.

Depending on the size of the turkey, they will remain frozen in an office environment all of the day.

NOTE: Even though if you press your thumb in to the turkey and it is a bit soft, it is only the outer fractions of an inch that is not frozen.  The inside of the turkey is still frozen solid.  As such, you may safely put it in the freezer when you get home.  If a turkey is warm to the touch and mushy, it should not be re-frozen.

In most cases, your delivery will arrive palletized on a standard 40 x 48 4-way pallet.  Depending on the size of the order, the pallet will be shrink-wrapped.  We ask that you exchange pallets with us if you need to keep the order on the delivered pallets.  There may be a charge for pallets if there is no exchange.

Yes!  Loewy Foods can arrange for the delivery of your order on the day and time you wish.  We recognize that there are shift changes that occur at certain times and that it is important that the delivery is there prior to the shift change.  We typically ask for a 4-5 hour delivery window.  If your order MUST arrive at an exact time, please ask your sales representitive to make special arrangements.

NOTE: While we have a near-perfect record for being on time, there may be instances beyond our control where a truck is delayed.  This can include, getting delayed at a previous stop, extreme traffic, extreme weather, etc.  It is always a good idea to ask for a delivery time a few hours before you intend to hand them out just to be on the safe side.

Yes.  We ask that you change your order no later than 3 weeks before your scheduled delivery. 

It is always a good idea to place your order as soon as you know you are going to order from us.  Because we are a seasonal business we run out of certain sizes.  If you wait too long, inventory may be limited on the size you wish.  For the best selection it is best to order by the end of September.

If you order, you may change your delivery date and quantity up to 3 weeks prior to delivery.

If you are a new customer and wish to pay by credit, our terms are Net 10.  We will need you to send us credit references in order to establish credit.  Payment may be made by check or ACH.

Yes.  We prefer this method of payment and will accept a company check.  Simply tell your salesperson that you would like to pay by COD.  They will send you a copy of the invoice in advance of your delivery.  If you select this payment option, please give the check to the driver upon delivery.

In some markets we do not accept COD.  In these cases we would requite pre-payment or ACH.

Yes.  We accept Visa, Mastercard and American Express.

There is a 3% service charge for credit card payments.

When the turkey is done remove it from the oven. Lift it out of the roasting pan with large serving utensils and transfer it to a carving platter or board. Reserve pan juices to make gravy if desired. Cover loosely with foil. Let it rest at least 15 minutes before carving for easier slicing. See carving video.

Roasting times vary with the size of the turkey, whether it is stuffed and the oven temperature. Roast until the pop-up timer pops up or until meat thermometer placed in the breast registers 180 F or the stuffing registers 165 F. If you do not have a meat thermometer, check the turkey at the estimated time by piercing with a fork. the turkey is done when the juices run clear. See cooking chart for roasting estimates.

Season turkey to your preference. Preheat oven to 325 F to 350 F. Place turkey breast-side up in a shallow roasting pan. Cover turkey with foil to prevent over browning. Position turkey in the middle of the oven. To brown, roast the turkey uncovered for the last 90 minutes. Roast until pop-up timer pops up or until meat thermometer placed in the thigh registers 160 F, the breast registers 180 F or the stuffing registers 165 F. 

When the turkey is thawed, remove the neck and giblet bag from the turkey. Reserve neck and giblets for your stuffing and gravy recipes. Rinse turkey inside and out. If you are not going to be roasting the turkey at this time, refrigerate promptly.  See video.

It is not recommended that you thaw at room temperature. Leave turkey in original bag. Place the turkey in a tray in the refrigerator for 3-4 days allowing 24 hours for every 5 pounds OR cover with cold water and thaw allowing 30 minutes per pound, changing water frequently.