Why A Whole Chicken Beats Turkey For Thanksgiving
- Stacie Edwards
- Nov 8, 2025
- 3 min read
Updated: Nov 12, 2025
Planning a cozy holiday dinner for two to six people? Skip the oversized bird.
A pasture raised whole chicken gives you everything you want from Thanksgiving: golden skin, juicy meat, rich drippings for gravy and dinner on the table in a fraction of the time.
You save money, free up oven space, and you won’t be eating leftovers for a week... unless you want to.
Why choose our pasture raised chicken
Big turkey flavor, smaller footprint. One 3 to 4 lb bird serves 4 to 5 with sides.
Cooks fast. Roasted in about 75 to 90 minutes. Smoked in about 2 hours.
Juicier by nature. Daily sunshine, fresh forage and exercise build real flavor. Plus fed a diet free of GMOs, corn and soy.
Perfect for small tables. Or grab two chickens and let everyone fight over the crispy skin.
Recipes to Try
Recipe 1: Roast Whole Chicken “Like a Turkey”
Golden skin, herby drippings, classic gravy. All the Thanksgiving vibes, just right-sized.
Serves: 4 to 6
Time: 10 minutes prep, 8 to 24 hours to dry brine, 75 to 90 minutes roast, 15 minutes rest
Ingredients
1 Edwards Family Farms pasture raised whole chicken, 3 to 4 lb
2 tsp kosher salt per pound of chicken
1 tsp black pepper
4 tbsp soft butter or ghee
2 tsp poultry herbs, chopped (rosemary, thyme, sage) or try our mouthwatering chicken seasoning HERE
1 lemon, halved
1 small onion, quartered
4 garlic cloves, smashed
1 cup chicken stock for the pan
Optional gravy
2 tbsp fat from pan drippings
2 tbsp flour
1 to 1½ cups stock, plus pan juices
Salt and pepper to taste
Steps
Dry brine. Pat the chicken dry. Sprinkle kosher salt all over and lightly under the skin. Place on a rack over a pan in the fridge, uncovered, 8 to 24 hours.
Prep to roast. Heat oven to 450°F. Mix butter with herbs (or our chicken seasoning) and black pepper. Rub half under the breast skin and half over the outside.
Aromatics. Put lemon, onion, and garlic in the cavity. Tie legs if you like. Pour stock in the roasting pan.
Roast hot. Roast at 450°F for 15 minutes to start the browning.
Finish. Reduce to 350°F and roast 50 to 70 minutes more, basting once or twice. Target temps: 160 to 165°F in the thickest breast, 170 to 175°F in the thigh.
Rest. Move to a board and rest 15 minutes.
Make gravy. Set pan over medium heat. Whisk fat and flour for 1 minute. Slowly whisk in stock and pan juices. Simmer to thicken. Season to taste.
Serve. Carve like a turkey. Spoon on gravy. Bask in applause.
Pro Tips:
Want extra crisp skin? Leave the chicken uncovered in the fridge up to 24 hours.
Sides that love these drippings: classic stuffing, roasted potatoes, green beans, and cranberry sauce.
Recipe 2: Smoked Whole Chicken Instead of Turkey
All the holiday aroma with apple or pecan smoke. Tender meat and bite-through skin.
Serves: 4 to 6
Time: 15 minutes prep, 2 to 3 hours smoke, 15 minutes rest
Ingredients
1 Edwards Family Farms pasture raised whole chicken, 3 to 4 lb
2 tsp kosher salt per pound
1 tbsp brown sugar or maple sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tbsp olive oil
Apple or pecan wood
Steps
Season. Pat dry. Mix salt, sugar, paprika, garlic, onion, and pepper. Rub with oil, then coat with the seasoning blend.
Preheat smoker. Aim for 275 to 300°F. Add apple or pecan wood.
Smoke. Place chicken breast side up. Smoke until the breast hits 160 to 165°F and thigh 170 to 175°F. Plan about 25 to 35 minutes per pound at 300°F.
Crisp finish. If you want crisper skin, raise pit to 325 to 350°F for the final 10 to 15 minutes.
Rest and carve. Rest 15 minutes. Carve and serve with a quick pan sauce from the juices or a swipe of herbed butter.
Sauce idea
Melt 3 tbsp butter with 1 tsp lemon zest and 1 tbsp chopped herbs. Brush over sliced chicken before serving.
Make It A Full Thanksgiving
One whole chicken plus classic sides feeds 4 to 5 comfortably.
For bigger appetites or leftovers, roast one and smoke one. Different flavors, same cook times.
Save the carcass and veggie scraps for stock the next day. Your soup game wins the weekend.
Ready to try it?
Grab your pasture raised whole chicken from our online farm store and we will have it ready for pickup at your chosen location.
Edwards Family Farms NC | McDowell County's favorite pasture-raised meats. Serving western NC with the best pasture-raised meats straight from the farm. Local pick up only.