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Chef Meagan Entree Roasted Herb Pepper Whole Turkey

Chef Meagan Entree Roasted Herb Pepper Turkey 16-18lb

Sweet Grass Whole Turkey, Dry Brine (Kosher Salt, White Pepper, Lemon Zest, Honey, Basil, Garlic, Onion, Aleppo), Stuffed with Onions, Celery, Lemons, Limes, Leeks. Butter (milk), Olive Oil. Side of Turkey Gravy- Turkey au jus, vegetable stock (water, carrots, celery, onions, bay leaves, black peppercorns, kosher salt), corn starch, kosher salt, white pepper.

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Heating instructions:
First, preheat your oven to 325° F. Remove the turkey from the aluminum foil wrapping and place in a roasting pan. Pour 1 cup of water in the bottom of the pan and cover the turkey with a tented sheet of aluminum foil. For a 16-18 pound turkey, bake for approximately 1 and a half hours, or until the turkey is 125° F. The time may vary slightly dependent on your turkey size and oven.

Finally, enjoy your dinner made with lots of love and delicious local food.

Gluten-free, Soy-free, Corn-free, Nut-free

ORDERS CLOSE AT 11:59 PM on Thursday Nov 21

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Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.

Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.

Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.

Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking.

-Kim