“Where the farm meets the kitchen”
Our turkeys are raised on pasture and love to eat grass, bugs, and a GMO free custom grain mix. They have shade from the sun during the hot summer days and protection from rain. We never use growth hormones or steroids. One things about turkeys is that they love to find and peck at anything shiny. They are very curious creatures, and the toms (male turkeys) love to fan their feathers out and strut around. You will find our turkey to be tender and juicy. See and taste the difference in every bite!
Please enjoy this recipe. We are certain you’ll be pleased.
Turkey (or Chicken) Brine
- 3 quarts water
- 1.5 cups real or kosher salt
- Juice of 6 lemons
- 6 T. Dried Oregano
- 6 T. Dried Tarragon
- 3 T. granulated garlic
- 6 t. ground black pepper
- 36 cups ice cubes
- 1 whole Turkey, 12-15lbs
- In large pot over medium heat, combine the brine ingredients. Bring to a simmer and stir to dissolve the salt. Take off burner, add the ice to the pot and let the liquid cool to room temperature.
- Submerge the turkey in the brine, with the breast facing down (use 5 gallon bucket, large container, turkey bag, etc). Refrigerate the turkey in the brine for 12 hours or more.
- Remove the turkey from the brine. Discard the brine.
Oven: Cover and bake breast down at 300 until Turkey is 165 degrees (or take out at 160, cover with foil and let sit until temperate hits 165). This will probably take 2-3 hours.
Rotisserie: Pat the turkey dry with paper towels. Lightly coat the outside of the turkey with oil. Truss the turkey with butcher’s twine. Put turkey on rotisserie spikes and cook until turkey hits 165 degrees. This will probably take 1.5 – 2hours.
Cooking Tip: Don’t overcook the turkey. When cooked just to 165 it will be full of flavor and juice.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.