FAQs

Luke’s offers a selection of fully prepared house-made sides and house-roasted turkeys, as well as fresh birds from Branigan’s Turkey Farm, Willie Bird, and Good Shepherd Ranch, as well as locally made pies from local bakery, Shampa's Pies. It’s all available for pick-up at our Cole Valley Market and Cow Hollow Market, or for delivery right to your door.

Choose Delivery or Pick-up, then click on "Shop Thanksgiving" and you'll see all of our Thanksgiving options! Choose from our house-made sides, turkeys, and desserts to build your meal.

Submit your cart and you're all set! :)

Midnight on Sunday, November 22nd

We are happy to accept edits, cancellations, or changes to your orders up until midnight on Sunday, November 22nd. Reach out to orders@lukeslocal.com, and we'll get you taken care of! However, we are unable to honor any edits, cancellations, or other changes after that time.

At our Cole Valley market or Cow Hollow market on Tuesday, 11/24, and Wednesday, 11/25.

Everything on our Thanksgiving menu arrives fully cooked and ready to reheat and serve, EXCEPT for our fresh raw turkeys__.

• Fully Cooked (Reheat & Serve): Composed Thanksgiving Meals, A La Carte Sides, Prepared Turkeys, and Pies are all fully cooked and arrive in oven-safe containers. Our chefs roast the turkeys in-house almost all the way through, so when you follow the included reheating instructions, your turkey turns out perfectly cooked and ready to serve!
• Uncooked (Requires Cooking): Fresh Raw Turkeys arrive uncooked and ready for you to roast from scratch in your own oven.

Nope! None of our turkeys arrive frozen. They arrive deep chilled to preserve their freshness in transit from the farms, and by the time you receive your turkey, it will be brought to a temperature that’s ready to be cooked.

Our chefs recommend cooking for about 18 minutes per pound.

For brining your bird, our chefs recommend a ratio of 1 gallon of water to 1 cup of salt and ½ cup of brown sugar. You can also add spices and herbs to flavor as you like. Let the turkey brine overnight (24 hours). If you’re brining your turkey, we advise you to take it out of the brine the day before you cook it and allow it to dry out in the fridge. This will help crisp the skin.

Willie Bird Ranch

Willie Bird Ranch has been operating in Sonoma County, CA since 1948. Their free-range turkeys are raised on organic grains and are certified to be free of artificial pesticides and chemicals.

Branigan's Turkey Farm

Branigan's Turkey Farm is a third generation family farm, established in Woodland, CA in 1942. Their turkeys are raised 6-8 weeks longer than other turkeys, making for a meatier and more flavorful turkey.

Good Shepherd Ranch

Good Shepherd Poultry Ranch was started by Frank Reese who is the fourth generation poultry farmer in his Kansas family. Maintaining traditional farming practices where turkeys roam freely, mate naturally, get plenty of exercise and graze on the range provides a slower growing process that creates a more flavorful and meaty turkey.

About a pound and a half of raw meat will give you a good amount of cooked meat per person (plus leftovers!)