Thank you for participating in our 2018 "Heritage Turkey" Pilot Program.
We appreciate your support, and we trust you will have a
"tasteful" experience this holiday season!
Now that you’ve ordered it, how do you cook your heritage bird?
Because these birds are raised “free-range” they actually are able to exercise and roam freely around the farm. As I had mentioned before a heritage free-range turkey is not the same as the store-bought bird and as with most pastured meat, it needs a little bit of prep-work.
Therefore, to get a juicy roast bird, brining is key. Submerging the heritage free-range turkey in seasoned water “brine” produces moist, flavorful meat!
However, it is not always something most home cooks with a small refrigerator or a full refrigerator of holiday foods can easily do. You will need a pot large enough for the bird to be submerged in about 2 gallons of liquid for 24 to 48 hours. The pot (a large stock pot or plastic bucket) will be heavy, so you will need to put it on the bottom of the refrigerator.
Optional Free on Farm Brine Service
We have an option for you if you would like for us to store your bird in our brine mix.
After slaughter on Tuesday the 20th, we can immediately marinate the turkey in a well-seasoned brine.
It can be stored here in the farm store fridge until your ready to pick it up.
We will submerge it in a 5-gallon bucket with water that includes seasonings like fennel seeds, coriander seeds, red pepper flakes, sea salt, honey, bay leaves, thyme, garlic, and allspice.
You can carry the turkey home in the brine bucket if you have space in your fridge (or we can take it out and bag it) or just come for your pick up on the day of cooking.
I’m flexible about your pick up day. It’s whatever you need to make this work!
*Please Text Me or Reply: YES-BRINE MINE- PLEASE! If you want us to do the brine service.
Because the heritage bird has a more even proportion of dark and white meat, the turkey cooks a lot faster than a regular broad breasted bird. Folks have found that roasting it at a higher temperature for a shorter time, works best and to have it at room temperature when you put it in the oven really helps.
♦ We do not recommend stuffing the Heritage Turkey as that will increase the cooking time and the danger of drying out the turkey. Cook the stuffing on the side in a separate pan. The Heritage Turkey will be done before the Stuffing will be fully cooked.
Here is a great recipe for your Holiday Turkey
A Woman Farming