For farms, butchers, and farmers’ markets, the Thanksgiving turkey is the order of the year. Customers want a specific size; they want it fresh, and they want to know it is reserved. A clear pre-order form makes the whole season easier: you know how many birds of each size to plan for, and the customer leaves with a ticket that proves their order.
How a Turkey Pre-Order System Works
- Customers choose a size range and a type on the form.
- They pay a small deposit to reserve their bird.
- You keep the top of the form; they keep the tear-off claim ticket.
- Before Thanksgiving, you process birds and match them to orders by size.
- At pickup, the bird is weighed, the final price calculated, the deposit subtracted, and the ticket handed in.
The form supports every step on one sheet of paper.
A Farm-Style Form at a Glance
The form is US Letter, 8.5 x 11 inches, portrait. The top is a barn-red header with FARM-FRESH in spaced pale capitals, Turkey Pre-Order in Rye, an old western display typeface that looks like a painted farm sign, and the farm name and description in italics (Willow Creek Farm · pasture-raised, ready for Thanksgiving). A large pale turkey silhouette stands on the right of the header, and a wooden split-rail fence of two rails and seven posts runs across its lower edge.
Below the header, CHOOSE YOUR BIRD introduces a real table with five columns: SIZE, SERVES, PRICE/LB, ESTIMATE, and CHOICE. Five options are listed, from 12 to 14 lb birds that serve 8 to 10 people at $4.25 per pound, up to 21 to 24 lb birds for 17 to 20 people at $4.10, plus a turkey breast option. The CHOICE column is blank so customers can tick their size.
A TYPE section offers four tick boxes: fresh, never frozen; frozen; heritage breed for an extra dollar a pound; and brined and oven-ready for a $10 fee. Underneath are fields for name, phone, email, pickup day, and a $20 deposit, then an italic note explaining that the final price is weighed at pickup and when pickup runs.
A dashed cut line separates the bottom of the form, which is a claim ticket: a white card with a barn-red rounded edge marked CLAIM TICKET, an order number in Rye lettering, short fill-in lines for size, type, pickup and deposit, and a thank-you for buying local. The brand mark sits at the very bottom.
Turkey Size Guide for Customers
The SERVES column answers the question every customer asks. The ranges on the form follow the common rule of thumb of about 1 to 1.5 lb of whole turkey per person, with a little extra for leftovers. Customers who want lots of leftovers should choose one size up.
| Bird size | Serves | Good for |
|---|---|---|
| 12 to 14 lb | 8 to 10 | Small family dinner |
| 15 to 17 lb | 11 to 13 | Family plus a few guests |
| 18 to 20 lb | 14 to 16 | Big family gathering |
| 21 to 24 lb | 17 to 20 | Large gatherings, lots of leftovers |
| Turkey breast, 6 to 8 lb | 6 to 8 | White-meat lovers and small households |
Setting Your Own Prices and Options
Double-click the size table, or choose Edit Table Data, to change sizes, prices, and estimates. The ESTIMATE column is a simple range (minimum weight times price to maximum weight times price), which helps customers budget. Because editor tables hold text rather than formulas, recalculate the ranges when you change prices.
The four type options are editable text with tick boxes. Replace them with what your farm offers, such as Organic,Smoked,Spatchcocked, or Giblets included.
Using the Claim Ticket
Fill in the order number on both the main form and the ticket before giving the ticket to the customer. Number your orders in sequence (WC-0412, WC-0413 and so on) and keep the main forms in a box sorted by pickup day. At pickup, the customer hands over the ticket, you find their form by number, weigh the bird, and settle the balance. No lost orders, no arguments about sizes.
Customising the Farm Header
Change Willow Creek Farm and the description line to your own. The barn-red header and fence colours can be changed in a click; forest green or deep navy also look good with the pale turkey silhouette. The turkey is an editable vector you can recolour from its swatch, and the fence is one grouped object.
Printing the Pre-Order Form
Download the PDF and print on regular Letter paper. Keep a clipboard of forms at your market stall or counter from late October. For online orders, attach a PNG of the form to your order page so customers see the size guide and prices before they choose.
A slightly heavier paper makes the tear-off ticket sturdier; customers often keep it on the fridge for two or three weeks.
Pre-Order Season Tips for Farms and Butchers
- Open pre-orders by late October; many customers plan early.
- Set a cut-off date based on your processing schedule.
- Track orders by size daily so you can adjust if one size sells out.
- Send a reminder message the week before pickup with the hours and location.
- Have a few unreserved birds for walk-ins on the last day.
Communicating With Turkey Customers Before Pickup
Most pickup problems come from customers forgetting the day or the location. A short message a week before pickup, and another the day before, solves this. Include the pickup hours, the address or market stall number, what to bring (the claim ticket and a cooler bag), and a reminder of how to store a fresh bird until Thursday. Customers appreciate the reminder, and your line moves faster.
Turkey Order Form Questions
Can I offer other meats on the same form?
Yes. Add rows to the table for hams, roasts, or chickens, or rename the form Holiday Meat Pre-Order.
Is the deposit refundable?
That is up to you. State your policy in the italic note under the fields.
Can I print just the claim tickets?
Copy the ticket several times onto a new page with Add Page and print a sheet of tickets for walk-in orders.
A well-run pre-order season means every family gets the bird they wanted and every turkey has a home. Set your sizes and prices, print the forms, and start taking reservations.
