Holiday Turkey – Thanksgiving & Christmas

We deliver anywhere in Bangkok for ฿250–600, depending on your area. Outside Bangkok is usually ฿500–1,000. Message us for a quote.

Yes, pickup is free at our Sunrise Tacos warehouse: 54 Soi Ramkhamhaeng 4 Yaek 8, Suan Luang, Bangkok 10250. This is the only pickup point.

No. 7% VAT is added on the feasts, hot food and the fully cooked frozen turkeys (Butterball, Ingham and the crown). There's no VAT on raw meat, such as the raw American Snow turkey, beef and lamb.

Choose your bird when you order. The Dinner for 6 comes with half an Australian Ingham (2.5–2.75 kg, fully pre-cooked) at no extra cost. A Butterball half from the USA (also pre-cooked, about the same size) is +฿500. A 4.5 kg American Snow raised in Thailand is +฿750; it is roasted from raw, so it loses more weight in the oven. The Dinner for 12 comes with a whole 5.5 kg Ingham. A whole 5.5 kg Butterball is +฿1,000, and a 9 kg (raw weight) American Snow is +฿1,500. American Snow takes about 4 hours to roast, compared with about 1 hour for Ingham or Butterball, so please order it early.

Ingham is imported from Australia and Butterball from the USA. American Snow is a Western breed raised in Thailand. It is meatier than usual local Thai turkeys, with more white meat per kilo, and the birds are 8.5 to 10 kg.

American Snow is a hybrid turkey raised on a pasture farm in Thailand. It’s a cross between the American Bronze, a heritage breed known for its deep flavor, and the Broad Breasted White, which builds a big, meaty breast. The chicks hatch pure white, which is where the name “Snow” comes from. The birds roam outdoors and eat grass and banana leaves, along with high-protein feed so they reach full size by the holidays. The result is a big, round bird of 8.5–10 kg with plenty of white meat and a clean, slightly sweet flavor. Thailand doesn’t allow raw frozen poultry imports, so American Snow is one of the few big fresh-raised holiday turkeys you can get here. It’s roasted from raw, which takes about 4 hours, so order it early.

Brine it first. Boil 2 L water with 2 cups coarse sea salt, 1 cup brown sugar, 4–5 crushed garlic cloves, 2 sliced oranges, 3–4 lemongrass stalks, 1 tbsp black peppercorns and a few bay leaves. Stir until dissolved, add 6 L cold water and cool completely. Submerge the thawed turkey and keep it cold for 12–24 hours. Rinse it and pat it very dry. Roast breast-up at 200°C for 30 minutes, then at 165°C for about 3.5–4 more hours for a 9 kg bird (4–4.5 hours total unstuffed, 4.5–5 hours stuffed). Tent foil over the breast after about 2 hours and baste every 45 minutes. It’s done when the thickest part of the thigh reads 74°C. Rest it uncovered for 30–45 minutes before carving.

Our imported, fully cooked frozen turkeys just need reheating: Butterball (USA, 5–6.25 kg) ฿429/kg, Ingham (Australia, 4.75–5.25 kg) ฿419/kg and Butterball crown ฿995/kg. Or roast your own raw, pasture-raised American Snow (Thailand, 8.5–10 kg) at ฿520/kg. Fully cooked turkeys + VAT. See frozen turkeys

As early as you can. Thanksgiving is Thursday 26 November 2026, and hot delivery slots sell out every year. We also deliver every day through November and December.