FAQ

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 desserts & 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 23rd

We are happy to accept edits, cancellations, or changes to your orders up until midnight on Sunday, November 23rd. 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, 11/25, and Wednesday, 11/26.

Yes - our team of chefs prepares all sides fully cooked with instructions on how to reheat. We also roast our turkeys in-house, which gives them a really unique, delicious flavor. They arrive in oven-safe containers so it’s easy for you to prepare everything for your holiday meal! Plus, our chef team has cooked the roasted turkeys almost all the way through, so that when the reheating instructions are followed, your turkey will be cooked through perfectly and ready to serve.

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 about a gallon of water to 1 cup of salt and a half cup of brown sugar - about the ratio you want. 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 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!)