Half turkey, brined & herb-roasted
$55Serves 4–6 · Ready to eat
Dark and white meat, brined for days with molasses, honey, ginger, garlic, fennel, rosemary and citrus zest, then slow-cooked confit-style and finished with herb butter.
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Thanksgiving 2026 · dinner to go in Walla WallaThanksgiving, made ready.
A brined, herb-roasted half turkey, seven sides, gravy and chutney, cooked slowly in our kitchen over several days so your Thursday can be easy. Warm it through, set the table, and enjoy the people around it.
Pick upWednesday, November 25 · 10 am to 6 pmOrder byFriday, November 20 at 11:59 pm
For members
Your savings come along.
Sign in at checkout with your member email. Your discount comes right off, and your member credit is applied first.
Build your order
Ten dishes. Most serve four to six.
The centerpiece
Ready to eat. Warm through and serve.
Moroccan-spiced stuffed delicata squash
$45Serves 4–6
Roasted delicata filled with figs, Castelvetrano olives, wheat berries, warm spices and herbs, under a preserved lemon sauce. A centerpiece without the bird, or a side beside it.
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On the side
Most serve 4–6 as part of a larger meal.
Herb focaccia stuffing with pancetta
$28Serves 4–6
Our own focaccia, dried, with pancetta, turkey stock, celeriac, carrot and celery, garlic, herbs and butter. Heat and serve.
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Manchego mashed potatoes
$36Serves 4–6 · Gluten-free
Yukon Golds whipped with roasted garlic confit, cream, butter and aged Manchego.
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Green beans with mushrooms & crispy shallots
$28Serves 4–6
Green bean casserole without the can: crisp-tender beans, caramelized sweet onions and browned mushrooms in a garlic-thyme butter sauce, under crispy shallots.
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White cheddar pimento mac & cheese
$28Oven-ready
Sharp white cheddar, cream cheese and whole milk, with paprika, jalapeño and black pepper for warmth. Comes oven-ready; bake it at home.
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Maple-glazed carrots
$18Serves 4–6 · Gluten-free
Whole carrots in a butter glaze of pure maple syrup, brown sugar and warm spices.
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Winter citrus beet salad
$45Serves 4–6
Salt-roasted beets, winter citrus, wheat berries, feta and arugula, with a spiced nut crumble and pomegranate molasses dressing.
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Gravy & chutney
For the plate, and for the leftover sandwich.
Poultry gravy
$20Serves 4–6
Slow-simmered turkey stock with thyme and Madeira on a butter roux, seasoned with sea salt and cracked pepper.
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Harvest cranberry Pinot chutney
$16Serves 4–6
Cranberries cooked down with Pinot Noir, ginger, curry and five-spice, studded with crystallized ginger.
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Pickup
Wednesday before, at the market.
Choose a two-hour window when you order: 10 to 12, 12 to 2, 2 to 4 or 4 to 6. We’ll have everything packed and ready, with warming notes for each dish.
When do orders close?
Friday, November 20 at 11:59 pm, or sooner if a dish is spoken for, so it’s worth ordering early.
Can I change my order?
Of course. Call or email us by Fri, Nov 20, and we’ll take care of it: 509-593-1173, info@themillww.com.
What about allergies?
If anyone at your table has an allergy, give us a call before you order, or note it at checkout. Someone on our team will walk you through exactly what’s in each dish.
Can I use my member credit?
Yes. Sign in at checkout with your member email and your member credit is applied first. Mill gift cards work too.