Roperti's Turkey Farm

34700 Five Mile Rd. Livonia, Michigan

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25 Comments

Reply Ellen
9:27 AM on November 19, 2015 
We are picking up 1/2 smoked turkey. Can you please let me know the best way to prepare the bird? I understand that a smoked turkey is already cooked and only needs to be heated. How long do I heat it? Should I use a glaze? All suggestions are welcomed. Thank you!
Reply Jim & Nanette Gach
12:06 PM on November 17, 2015 
This is our 23 rd year getting a bird. Thanks
Reply Hisako
12:02 AM on October 31, 2015 
I ordered one for this Thanksgiving. Last year, I was too late to order it. In our area in Ohio, we do not have anyone who raise fresh turkey for sale. I am looking forward to pick it up on 24th.
Reply Yury
2:20 PM on October 8, 2015 
Do you raise capons? If not, could you please advise where I can buy a capon in Detroit Suburbs.

Thank you!
Reply Angela Meyer
3:52 PM on September 8, 2015 
We're hosting a pre-Thanksgiving dinner this year on Nov. 14th. Is it possible to order and get a turkey that far before Thanksgiving? I know some farms only have the turkeys ready for pick-up right before Thanksgiving. Thanks!
Reply ropertis turkey's
9:12 PM on November 29, 2014 
Thanks for taking the time to let us know - see you next year!
ronross says...
First time for us. Certainly not the last. Everyone at our dinner table raved over how great tasting the bird was. There IS a difference. Thank you. Thank you.
Reply ronross
8:40 PM on November 29, 2014 
First time for us. Certainly not the last. Everyone at our dinner table raved over how great tasting the bird was. There IS a difference. Thank you. Thank you.
Reply ropertis turkey's
9:43 PM on November 20, 2014 
Hi all -

Here's answers to your questions.....

You cannot order thru the website - call us (734-464-6546) or come visit!

Each year the smallest is different, depending on how hot its been over the summer (they don't eat as much) and a lot of other factors. Normally 17 lbs is about the smallest, but best to call and ask - we'll have a better idea. We don't sell just breasts of fresh turkeys, but you might consider a smoked turkey quarter.

Deep frying - I'm no expert, although I have to admit I just experimented with some chickens recently, but I'd guess the time is quite a bit less than the 4 mins per pound that is generally recommended. The best (safest) thing to do is always rely on a thermometer. I'll pass on what I've learned about deep frying without recommending -- please do your own research for the best experience. The deep fryer manufacturers recommend testing the thickest part of the breast rather than the thigh. While 155-160 degrees is what you're shooting for, due to the frying process you're looking for 170 degrees right when you take it out. One more tip -- pat dry everything on the turkey, inside and out.

The boys (Toms) have more meat, just like people :-) For many years - probably stemming from wild turkey experiences - the Toms were considered tougher than hens. This was due to the age differences.....in the "old" days, a big Tom was an OLD bird, and pretty wily too. My birds are all the same age (less than 6 months) so there is no taste difference in the meat.

Looking for smaller birds - well, I can't put my girls and boys on a diet, but I can suggest going for a big bird and enjoying "2nd round" recipes, or perhaps a smoked turkey.

We're working on the website all the time - it's a lot harder than it looks! - and I hope you enjoy the new banner, showing just another a summer day for my girls and boys!
Reply MarkHavens
2:52 PM on November 16, 2014 
Is there a place on this website to order a turkey? Am I missing something?
Reply Maggie Mueller
5:02 PM on November 5, 2014 
Hello, What is the smallest turkey you sell? Do you sell just turkey breasts?