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【FREE SHIPPING】USDA A Grade Premium Whole Turkey 12-14 lbs. (5.8kg)

【FREE SHIPPING】USDA A Grade Premium Whole Turkey 12-14 lbs. (5.8kg)
Product ID T004
Size +/- 5.8 Kg
Price 8,950 Yen/pc
Approx. cost per unit 8,950 Yen
5 Stars (1 Reviews)

USDA Premium Grade A turkey from trained independent family farmers in the U.S. Absolutely no growth-promoting antibiotics, hormones or sterioids are used. Contains no MSG, preservatives and is gluten free. This turkey has been pre-brined and it also comes with a pop-up timer.

What else can you wish for? Serve only the best to your family and loved ones! Due to import restrictions, this year's turkey stock is very low - please order early. This item is free shipping no matter how many other items you order. Put everything together and save cash! You can reserve by setting a delivery date anytime in the future at the checkout page.

Approx. dimensions: L: 30cm, W: 22cm, H: 18cm
Contains giblets: Yes
Pre-brined: Yes
Aprox. thawing time: 3-4 days in the refrigerator
Aprox. roast time: 3-3.75 hours
Feeds: 10-12 people
Shipping method: Frozen

Pop-up timer: Yes, one is included. Additional timers are sold seperately.
Stuffing mix: Sold separately, see below.
Oven bag: Sold separately, see below.
Cranberry Sauce: Sold separately, see below.
Meat Thermometer: Sold separately, see below.

One whole turkey, approx.  12-14lbs / Approx. 5.8kg. One pop-up timer is included.

We recommend roasting a turkey in a 165 degree C oven until a meat thermometer indicates the internal temperature registers 80 degrees C in the thigh and 77 degrees C in the breast.  Pop-up timers are helpful as a preliminary step in judging the correct temperature, but a meat thermometer is the best final authority to determine doneness.

A shallow roasting pan should be used so oven air can flow completely around the turkey.  Pans with sides higher than one inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly.  For easier clean-up, add 1/2 cup of water to the bottom of the pan.

If you stuff the bird, stuff it immediately before you place it in the oven.  The center of the stuffing must register 75 degrees C.  If the turkey is done before the stuffing, remove the turkey from the oven and finish cooking it outside the turkey until it reaches the required temperature.  If you do not stuff the turkey, the addition of two cups of coarsely chopped celery, onion, and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices.

1. Preheat oven to 165°C. Drain juices and pat dry with paper towels.

2. Place turkey breast side up on a rack in a shallow roasting pan.

4. Turn the wings back to hold the neck skin in place. Brush skin lightly with cooking oil for best appearance.

5. Insert pop-up timer into breast and one into the thigh. Our pop-up timer is set to pop at 77°C. The thigh should pop up first and followed by the breast. (One Pop-up timer is included)

7. You can also check with the meat thermometer. Your turkey is done when the temperature is about 80° C in thigh and 77° F in breast or stuffing.

8. Lift turkey onto platter, and let stand for 15 minutes before carving.

We recommend that stuffing be prepared and stuffed into the turkey immediately before it is placed in the oven for cooking.  When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.  Turkeys should be stuffed loosely, with about 3/4 cup of stuffing per pound of turkey.

Also turkey comes with a pop-up timer, a meat thermometer should still be used to check the temperature in the stuffing.

Hello Meat Guy, I recently ordered the largest turkey in your inventory. That bird was the star of a private party that took place at my friend's restaurant in Mashiko, a pottery town in Tochigi-ken.

It was my job to cook the critter in my friend's oven (which I had never used before). The turkey was supposed to feed 25 people, and I prayed that that would be so. About half the people at the event had never tasted turkey before. Imagine the pressure I was under!

The turkey was perfectly done on the inside (I used an electronic probe) though the outside was just a little overdone (nobody noticed). I blame that on my inexperience with my friend's oven and its unreliable thermostat. I've cooked lots of turkeys in my time.


迅速かつご丁寧な対応をどうもありがとうございました。七面鳥も皆大 喜びでおいしく食べました。オリジナルのスタッフィングは非常に美味でした。またオーダーしたいと思います。おかげさまで素敵なパーティーになりました。 どうもありがとうございました。また次回よろしくお願いします。(R.D.さん)(14-16パウンド、クランベリーソース、スタッフィングミックス、 ミートパイなどご購入)


I just got my order today and i am very happy as well as excited about being able to have turkey and ribs again. Im not gonna be traveling home for the holidays this year but now that i got the goods i can have my own celebration here. I am also planning to make another order for Xmas if not sooner on other products. till then take care and God Bless. Thank you.


Thank you so much, the turkey arrived today. So Santa's elves won't be disappointed after all!


You have saved Christmas at our household and there is a place in heaven for you, Meat Guy.


Just wanted to say thanks for the great turkey you sent me. We celebrated Canadian Thanksgiving up here in Kawasaki over the weekend with one of your Zacky Farms birds. It was a real hit with both the chef (me) and our guests. I've purchased a lot of frozen turkeys over the years here, and none of them stood up to that one. (I followed your brine recipe as well, which gave it a nice added touch). 


Refrigerator Thawing
The most fool-proof way to thaw a turkey is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking dish in the refrigerator. The following chart provides good guidelines for thawing times:

8-12 lb = 2-2.5 days
12-16 lb = 2.5-4 days
16-20 lb = 4-5 days
20-24 lb = 5-6 days

Cold Water Thawing
If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

8-12 lb = 4-6h
12-16 lb = 6-8h
16-20 lb = 8-10h
20-24 lb = 10-12h

Shipping is frozen.

Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Ingredients: Turkey (Basting ingredients: turkey broth, salt, sugar, natural flavoring)
Contents: 1pc 12-14lbs
Handling: Keep Frozen at -18 degrees C
Origin: USA


NO/X = does not contain / 含まれない
YES/O  = does contain

Product Reviews

Ranking Review Image
5 Stars Used a Ronco Showtime rotisserie so it was self basting. Cooked in 2:45 with an internal temp of 172F at the drumstick and 168F at the breast. It was the juiciest turkey I had ever eaten. Cooked for three and had turkey for the next four glorious days. review