As our family gets ready for our first thanksgiving on the farm (very exciting), I’ve been daydreaming about all the infinite potentials of delicious homemade food and recipes that will be made and enjoyed across the country! I am a sucker for beautiful foodie photos and recipes. I love to eat food, be cozy, and be with friends and family. The Thanksgiving feast is the culmination of all these nourishing things and for my family Turkey is at the center of it.  

 

Sustainable pasture raised animals lay the foundation to our core values and how we vote with our dollar. My family and I, along with all of you in this community, relish food that is high in nutrition, regenerative for the land and locally sourced. High quality pastured turkey is just as important to me and our family as are happy cows, pigs, and chickens. Have you sourced your phenomenal tasting turkey yet? We are partnering this year with BN Ranch (Bill Neiman of Neiman Ranch's new venture) who raises heritage and broad breasted breeds just a stone’s throw from our farm. He uses pasture rotation methods, and we appreciate the opportunity to support other farms that practice sustainability by giving back to the land through stress-free, natural methods. Contact us today for your pastured turkey and other holiday meats. (http://tarafirmafarms.com/contact-us/)

 

 

Personally, I'm all about the brined turkey; last year was the first year I tried brining, and found that the results took the flavor profile to the next level! I'm pushing it to become a tradition. It’s a little extra work, but the turkey will come out juicy and more fail proof. I have also recently discovered the value of a good meat thermometer, maybe I am late to the game on this one, but I am constantly impressed how phenomenal meat turns out with them. As someone who has taken the torch of cooking the turkey, fail proof is very attractive.

 

 

 I went out on a limb and added 3 leaves of white sage which adds a strong sage flavor. I personally love the strong herbs, but it would be delicious with any kind of sage that is added. I also added a large handful of thyme.

 

Here is the recipe we use. I always add more fresh herbs then called for. This Recipe is on the saltyer side. If you want less salt you can half the salt.  

Contact us to reserve your heritage or broad breasted turkey, and localize your holiday! Eat to grow the mind and grow the Soil. My recipe is adapted from a Taste of Home's Brining Recipe. 

Warmly,

Oona Eldridge-Squire

 

 

 

What you’ll need:

 

  • 2 cups kosher salt

  • 1 cup packed brown sugar

  • 5-8 fresh sage leaves

  • 3 fresh thyme sprig

  • 2 tablespoons peppercorns

  • 3-4 fresh rosemary sprig

  • 2 quarts water

  • 2 quarts Ice water

  • 2 large turkey-size oven roasting bags

  • 1 turkey (14 to 18 pounds)

 

 Directions:

 

Yummy Herbs

  1. In a large pot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the ice water to cool the brine to room temperature.

 

 

 

 

 

This is where the magic happens

 

 

 

 

 

 

2. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or pot. Refrigerate for 12-24 hours, turning once (We did not turn ours and it turned out great).

 

 

 

 

 

 

Ready for the oven!

3. Drain and discard brine then pat the turkey dry and place in baking pan. Cover breast and legs with aluminium foil follow your favorite turkey baking instructions. Remove foil for the last hour of baking and it is done when the the correctly placed thermometer reads 165 degrees. 

        

 

 

 

And this is what you end up with... The most juicy, succulent, herb-infused mouth-watering Turkey. Don't forget to brag about your amazing pasture raised turkey to all your guests.

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