Premium Wholesale Whole Turkey – Fresh, Frozen & Halal-Certified

Looking for wholesale turkey distributors near you or reliable wholesale frozen turkey distributors near Brazil? Our wholesale whole turkeys are specially hand-slaughtered in strict accordance with Islamic and international standards, including Qiblah direction, accurate hand cuts, and extended bleed time to ensure 100% halal compliance.

Ideal for buying turkeys in bulk for employees, festive seasons, supermarkets, or large-scale food operations, we proudly export to Brazil and other international markets.

Every turkey is:

• ✅ 100% Fresh and Deep Frozen

• ✅ No Feathers, No Bruises, No Blood

• ✅ No Yellow Skin, No Black Pads or Spots

• ✅ No Bad Smell or Chemical Burns

• ✅ Broken Bones Less Than 1%

• ✅ Moisture Content Under 1%

• ✅ Well-Dressed, Smooth Skin, and Ready to Cook

Our state-of-the-art facility ensures hygienic processing, humane handling, and total quality control from farm to freezer.

Whether you’re comparing wholesale turkey prices, looking for wholesale frozen turkey distributors near me, or sourcing top-quality poultry for Brazil or international markets, we are your trusted supplier.

👉 Contact us today for bulk orders, export inquiries, and distributor pricing for Brazil and beyond!

Introducing the Exquisite Halal Whole Turkey by Chicken

 Wholesale Frozen Turkey Products: Specifications, Packaging & Documentation

Standard Documentation Requirements for All Wholesale Frozen Turkey Products

Required Documentation:

• Certificate of Analysis (COA) for each production lot
• HACCP compliance documentation
• Cold chain management records
• USDA/FDA inspection certificates
• Country of origin documentation
• Production date and lot tracking information
• Shelf life validation studies
• Nutritional analysis reports
• Allergen declarations
• Halal/Kosher certification (if applicable)
• Antibiotic-free documentation (if applicable)
• Hormone-free verification (hormones are prohibited in turkey production)
• Animal welfare compliance documentation
• Export documentation (for international shipments)

Quality Control Parameters:

• Regular microbial testing (Salmonella, E. coli, Campylobacter, Total Plate Count)
• Foreign material detection (X-ray, metal detection)
• Temperature monitoring throughout supply chain
• Sensory evaluation protocols
• Random sampling and testing procedures
• Drip loss measurement
• Net weight verification
• Packaging integrity testing
• Freezer burn assessment
• Color and appearance standards
• Moisture content testing
• Fat content analysis
• Protein content verification
• Shelf life validation studies
• Traceability exercises and mock recalls

Whole Frozen Turkey

Product Specifications:

• Weight Range: 8-30 lbs (typically graded as small, medium, large, or extra-large)
• Processing: Cleaned, eviscerated, with neck and giblets often included in cavity
• Quality Grades: USDA A, B, or C grade
• Temperature Requirements: Stored at 0°F (-18°C) or below
• Shelf Life: 12-18 months when properly stored
• Appearance: Natural color with minimal freezer burn, intact skin
• Fat Content: Typically 5-8%
• Moisture Content: 68-72%
• Protein Content: 20-22%

Quality Control Specifications:

• Microbial Standards: Total Plate Count <100,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Physical Inspection: No broken bones, minimal bruising (<2% of surface area)
• Freezing Rate: Core temperature reduction to 26°F (-3°C) within 6 hours
• Drip Loss: <7% upon proper thawing
• Internal Temperature Verification: Must reach and maintain 0°F (-18°C) or below
• Foreign Material: Zero tolerance policy with X-ray and metal detection verification
• Feather Removal: >99.9% complete removal
• Skin Condition: <3% tears or missing skin

Packaging Options:

• Individual Cryovac/vacuum-sealed packaging
• Bulk pack (4-8 birds per case)
• Standard case weight: 40-80 lbs
• Packaging materials: Food-grade polyethylene bags with moisture barrier
• Shipping: Typically in waxed cardboard boxes or reusable plastic containers
• Labeling: Includes production date, lot number, weight, and expiration date
• Tamper-evident seals
• Freezer-grade packaging with oxygen and moisture barriers

Documentation Requirements:

• USDA inspection stamp and establishment number
• Certificate of Analysis for each production lot
• Production date and Julian code information
• Lot-specific microbiological test results
• Time-temperature recording charts during freezing process
• Signed verification of cold chain maintenance
• Detailed product specification sheet with sizing distribution
• Production facility audit documentation
• Age verification (typically 14-18 weeks for young turkeys)
• Feed composition records (if marketing as specialty feed)
• Water quality analysis from processing facility

Turkey Breasts (Boneless, Skinless)

Product Specifications:

• Weight Range: 2-6 lbs per breast
• Processing: Fully trimmed, skinless, boneless
• Grading: Based on size uniformity and appearance
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 9-12 months when properly stored
• Appearance: Light pink color, minimal freezer burn
• Fat Content: Typically 1-2%
• Moisture Content: 74-76%
• Protein Content: 24-26%

Quality Control Specifications:

• Microbial Standards: Total Plate Count <50,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Physical Inspection: No cartilage, tendon or bone fragments >3mm
• Freezing Rate: Core temperature reduction to 26°F (-3°C) within 3 hours
• Drip Loss: <5% upon proper thawing
• Trim Level: 95/5 (95% lean visible, 5% slight fat allowed on edges)
• Size Variation: Maximum ±10% from target weight within same package
• Uniformity Requirements: Consistent thickness across breast
• Color Variation: Consistent color throughout package, no dark spots

Packaging Options:

• IQF (Individually Quick Frozen) in 10 lb bags
• Layer packed (interleaved with plastic sheets)
• Bulk cases of 30-40 lbs
• Modified Atmosphere Packaging (MAP) available for premium products
• Vacuum-sealed options for extended shelf life
• Customizable portion control packs available
• High-barrier packaging materials to prevent freezer burn

Documentation Requirements:

• Detailed specification sheet including sizing parameters and tolerances
• Processing method verification (hand-trimmed vs. mechanical)
• USDA inspection certification
• Product testing results for microbial analysis
• Certificate of Analysis for each production lot
• Cold chain verification documentation
• Product grade certification
• Moisture-to-protein ratio test results
• Processing date and time stamps
• Portioning accuracy verification
• Metal detection verification certificate

Turkey Thighs (Bone-in or Boneless)

Product Specifications:

• Weight Range: Bone-in: 1-3 lbs; Boneless: 0.75-2.5 lbs per thigh
• Processing: Available with skin on/off, bone in/out
• Trimming Levels: Available from minimal to fully trimmed
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 9-12 months when properly stored
• Appearance: Darker meat with higher fat content than breast meat
• Fat Content: 8-12%
• Moisture Content: 70-74%
• Protein Content: 18-22%

Quality Control Specifications:

• Microbial Standards: Total Plate Count <75,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Physical Inspection: Clean trim at joints
• Bone-In: No fractured bones or bone fragments
• Boneless: No bone fragments larger than 2mm
• Freezing Rate: Core temperature reduction to 26°F (-3°C) within 4 hours
• Drip Loss: <6% upon proper thawing
• Fat Trim: Consistent fat trim per specification

Packaging Options:

• IQF in 10 lb bags
• Layer packed in 10-15 lb cases
• Bulk packed in 30-40 lb cases
• Vacuum-sealed options
• Available in fixed-weight or random-weight packages
• Typically packed in polyethylene-lined corrugated boxes
• Option for retail-ready packaging upon request

Documentation Requirements:

• Trim specification verification
• Bone removal validation (for boneless)
• USDA inspection certification
• Microbial testing documentation
• Fat content analysis
• Cold chain verification
• Lot tracking and traceability records
• Product specification compliance verification

Ground Turkey

Product Specifications:

• Lean-to-Fat Ratio: Available in multiple options (99/1, 93/7, 85/15)
• Texture: Fine, medium, or coarse grind available
• Processing: Fresh ground then quick frozen
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 6-9 months when properly stored
• Additional Options: White meat only, dark meat only, or blended
• Fat Content: Verified to match specification within ±2%
• Moisture Content: 68-74%, varies by lean point

Quality Control Specifications:

• Microbial Standards: Total Plate Count <100,000 CFU/g, E. coli <50 CFU/g, Salmonella negative/25g
• Advanced Testing: Additional testing for Campylobacter and Listeria
• Fat Content Verification: Tested multiple times per production lot
• Foreign Material Control: Multiple intervention steps including metal detection
• Temperature Control: Continuous monitoring during processing
• Grind Consistency: Uniform particle size per specification

Packaging Options:

• 1 lb tubes/chubs
• 5 lb bulk packs
• 10 lb bulk packages for food service
• 20-30 lb bulk cases
• IQF patties available
• Modified Atmosphere Packaging for extended shelf life
• Vacuum-sealed packaging
• Oxygen barrier packaging materials
• Various case configurations based on customer requirements

Documentation Requirements:

• Fat content verification testing
• Grind size specification
• Enhanced microbial testing documentation
• Metal detection verification
• Time-temperature records during processing
• Production lot coding and traceability
• Formulation records
• Mixer/grinder validation documentation
• Sanitation verification between production runs

Turkey Drumsticks

Product Specifications:

• Weight Range: 1-2.5 lbs per drumstick
• Processing: Cleaned, skin-on (skin-off available upon request)
• Trimming: Clean cut at hock joint
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 9-12 months when properly stored
• Appearance: Natural skin color, minimal freezer burn
• Fat Content: 6-9%
• Moisture Content: 70-73%
• Protein Content: 19-21%

Quality Control Specifications:

• Microbial Standards: Total Plate Count <75,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Physical Inspection: No broken bones, clean cuts at joints
• Size Grading: Consistent sizing within package
• Skin Coverage: Minimum 90% coverage (for skin-on product)
• Freezing Rate: Core temperature reduction to 26°F (-3°C) within 4 hours
• Appearance Standards: Minimal bruising and discoloration

Packaging Options:

• IQF in 10 lb bags
• Tray packed (6-8 per tray)
• Bulk cases of 30-40 lbs
• Family packs of 5-10 lbs
• Standard or vacuum packaging
• Typically shipped in waxed cardboard boxes
• Layer packed or bulk packed depending on customer preference

Documentation Requirements:

• Size grading verification
• USDA inspection certification
• Microbial testing results
• Cut specification compliance
• Cold chain documentation
• Production date and lot tracking
• Animal welfare compliance (if applicable)

Turkey Wings

Product Specifications:

• Types: Whole wings, drumettes, flats/mid-sections, wing tips
• Weight Range: Whole wings: 0.75-1.5 lbs each; Sections: varies by part
• Processing: Clean cut at joints, skin-on
• Quality Grades: Based on size consistency and appearance
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 9-12 months when properly stored
• Fat Content: 10-13%
• Moisture Content: 65-70%
• Protein Content: 18-20%

Quality Control Specifications:

• Microbial Standards: Total Plate Count <75,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Physical Inspection: Clean cuts at joints, no splintered bones
• Skin Coverage: Minimum 95% coverage
• Freezing Rate: Core temperature reduction to 26°F (-3°C) within 3 hours
• Appearance: Minimum bruising and discoloration
• Consistent sizing within package for specific wing sections

Packaging Options:

• IQF in 10 lb bags
• Bulk packed in 30-40 lb cases
• Layered with interleaving sheets
• Available in pre-portioned packs
• High-density polyethylene bags with outer cardboard box
• Custom packaging available for food service
• Options for retail-ready packaging

Documentation Requirements:

• Cut specification compliance verification
• Section verification (for specific wing sections)
• Size grading certification
• USDA inspection certification
• Microbial analysis results
• Cold chain verification
• Lot tracking and traceability records

Turkey Necks, Giblets, and Specialty Parts

Product Specifications:

• Types: Necks, hearts, gizzards, livers
• Processing: Cleaned, trimmed, inspected
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 9-12 months when properly stored
• Appearance: Natural color specific to each part type
• Sizing: Consistent sizing within each part type
• Fat Content: Varies by part type
• Moisture Content: Varies by part type

Quality Control Specifications:

• Microbial Standards: Total Plate Count <100,000 CFU/g, E. coli <50 CFU/g, Salmonella negative/25g
• Enhanced Testing: Additional testing for parts with higher risk profiles
• Cleaning Verification: Thorough cleaning of gizzards and other organs
• Foreign Material Inspection: Enhanced inspection for small parts
• Freezing Rate: Core temperature reduction to 26°F (-3°C) in specified timeframe
• Color and Appearance: Consistent natural color for each part type

Packaging Options:

• IQF in 5 lb or 10 lb bags
• Bulk packed in 20-30 lb cases
• Vacuum-sealed options for extended shelf life
• Giblet packs (combined hearts, livers, gizzards)
• High-barrier packaging to prevent freezer burn
• Separate packaging for each part type to prevent cross-contamination
• Leak-proof packaging for organ meats

Documentation Requirements:

• Enhanced microbial testing documentation
• Cleaning process validation
• USDA inspection certification
• Lot tracking and traceability
• Cold chain verification documentation
• Proper labeling with part identification
• Handling and cooking instructions (especially for organ meats)

Value-Added Turkey Products

Product Specifications:

• Types: Marinated turkey parts, pre-seasoned turkey, turkey burgers, turkey meatballs
• Processing: Seasoned, marinated, or formed per product specifications
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 6-9 months when properly stored
• Additional Ingredients: Varies by product, all ingredients listed on documentation
• Fat Content: Varies by product, typically controlled to specification
• Marinade Retention: Specified percentage by product type
• Seasoning Profile: Consistent flavor profile per specification

Quality Control Specifications:

• Microbial Standards: Total Plate Count <75,000 CFU/g, E. coli <10 CFU/g, Salmonella negative/25g
• Marinade/Seasoning Application: Verified consistency and coverage
• Ingredient Verification: Testing to confirm proper ingredients and amounts
• Allergen Control: Enhanced protocols for products with allergen-containing ingredients
• Product Consistency: Size, weight, and appearance consistency
• Flavor Profile: Sensory testing for consistency
• Foreign Material Control: Multiple intervention steps throughout production

Packaging Options:

• IQF in 5 lb or 10 lb bags
• Retail-ready packages (1-2 lbs)
• Foodservice packages (5-10 lbs)
• Modified Atmosphere Packaging for extended shelf life
• Vacuum-sealed packaging
• High-barrier materials to preserve flavors and prevent freezer burn
• Clear packaging to showcase product (where applicable)
• Case configurations customizable to customer requirements

Documentation Requirements:

• Recipe/formulation verification
• Ingredient supplier certifications
• Allergen control documentation
• Marinade application verification
• Seasoning profile verification
• Enhanced microbiological testing
• Processing validation
• Sensory evaluation results
• Nutritional analysis
• Ingredient statement and allergen declaration

Pre-Cooked Turkey Products

Product Specifications:

• Types: Roasted turkey, smoked turkey, turkey breast, sliced turkey
• Processing: Fully cooked to internal temperature of 165°F (74°C)
• Post-Processing: Rapidly chilled then frozen
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 6-9 months when properly stored
• Appearance: Natural color with cooking effects (browning, smoke color)
• Moisture Content: Controlled to prevent dryness
• Cooking Methods: Varies by product (roasting, smoking, steaming)

Quality Control Specifications:

• Microbial Standards: Enhanced standards for ready-to-eat products
• Listeria Control: Specific protocols and testing
• Cooking Validation: Temperature verification at multiple points
• Texture Profile: Testing for tenderness and juiciness
• Slice Thickness Verification (for sliced products)
• Appearance Standards: Consistent color and appearance
• Taste Profile: Sensory evaluation for flavor consistency
• Moisture Control: Testing to ensure product is not too dry or too moist

Packaging Options:

• Vacuum-sealed packaging
• Modified Atmosphere Packaging
• Resealable packaging options
• Deli-style layered packaging for sliced products
• Bulk foodservice packaging (5-10 lbs)
• Retail-ready packaging (8 oz – 2 lbs)
• High-barrier materials to maintain flavor profile
• Packaging optimized for reheating (where applicable)

Documentation Requirements:

• HACCP validation for cooking process
• Time-temperature charts from cooking process
• Listeria control program documentation
• Cooling rate verification
• Sensory evaluation results
• Enhanced microbiological testing for ready-to-eat products
• Cold chain verification documentation
• Shelf life validation studies
• Reheating instructions validation
• Nutritional analysis

Specialty Turkey Products

Product Specifications:

• Types: Turkey bacon, turkey ham, turkey pastrami, turkey sausage
• Processing: Specialized processing unique to each product type
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: 6-9 months when properly stored
• Fat Content: Typically controlled to be lower than traditional counterparts
• Sodium Content: Varies by product type, specified in documentation
• Additional Ingredients: Curing agents, seasonings, functional ingredients

Quality Control Specifications:

• Microbial Standards: Enhanced standards for specialty products
• Physical Attributes: Slice thickness, shape consistency, color
• Curing Verification: Testing for proper cure in applicable products
• Cooking Validation: Temperature verification for fully cooked products
• Slicing Accuracy: Size and weight consistency
• Taste Profile: Enhanced sensory testing for specialty items
• Textural Properties: Testing for proper texture development

Packaging Options:

• Vacuum-sealed packaging
• Modified Atmosphere Packaging
• Interleaved slices with parchment (for sliced products)
• Retail-ready packaging in various weights
• Foodservice bulk packaging
• High-barrier materials to protect flavor profile
• Resealable packaging options
• Custom packaging configurations available

Documentation Requirements:

• Recipe/formulation verification
• Curing process validation
• Cooking process validation
• Ingredient supplier certifications
• Allergen control documentation
• Enhanced microbiological testing
• Slicing/forming process validation
• Nutritional analysis
• Complete ingredient statement and allergen declaration
• Sodium nitrite levels (for cured products)

Halal/Kosher Turkey Products

Product Specifications:

• Types: All turkey products processed according to religious requirements
• Certification: Verified by recognized religious certification authorities
• Processing: Hand-slaughtered and processed according to religious law
• Temperature Requirements: 0°F (-18°C) or below
• Shelf Life: Same as conventional counterparts
• Special Processing: Additional washing, soaking, salting (for Kosher)
• Appearance: Identical to conventional counterparts
• Fat Content, Moisture Content, Protein Content: Same as conventional counterparts

Quality Control Specifications:

• Religious Supervision: Continuous monitoring by religious authorities
• Microbial Standards: Same as conventional counterparts
• Physical Inspection: Same quality standards as conventional counterparts
• Processing Separation: Strict separation from non-certified products
• Equipment Dedication: Separate equipment or thorough cleaning/kashering
• Additional Washing: Verification of required washing procedures
• Documentation of Religious Compliance: Throughout production process

Packaging Options:

• Clear religious certification symbols on packaging
• Same packaging options as conventional counterparts
• Special seals to verify religious certification
• Tamper-evident packaging to maintain certification integrity
• Packaging materials verified to meet religious requirements
• Color-coded packaging for easy identification

Documentation Requirements:

• Religious certification documentation
• Religious authority supervision records
• Slaughter verification documentation
• Processing methodology verification
• Separation procedures documentation
• Equipment cleaning/dedication records
• Ingredient certifications for all additives and processing aids
• Chain of custody documentation
• USDA inspection certification
• Standard quality control documentation