Our turkeys come in different sizes:

• Medium (12-15 lbs)
• Large (16-19 lbs)
• Extra Large (20-23 lbs)
• Holy Smokes! (24-27 lbs)

Available starting October 17th at 9am.  Order right from this page or via the online farm store.

Our turkeys are $6.50/pound.  The exact price will depend on the size you choose.

Pasture-raised turkeys are leaner than the ones from the store, so they cook a little differently. Here are some easy tips to make sure your bird is juicy and full of flavor:

Brining is Key!
Brining your turkey before cooking helps keep it moist and adds lots of flavor. Make a simple brine with water, salt, lemon, herbs, and garlic. Soak your turkey overnight, and it will be extra juicy when you cook it. You can also keep it simple and just use salt and pepper if you want—it’ll still taste great!

Cook Until It Reaches 165°F
Set your oven to 325°F and cook for about 12-15 minutes per pound. If you have a meat thermometer, check the thickest part of the thigh. When it reaches 165°F, it’s ready. Let the turkey rest for about 30 minutes before carving to lock in all the yummy juices. (I take it out at 160, then let it rest as the temp will rise slightly to 165)

Let It Rest!
After you take the turkey out of the oven, cover it with foil and let it rest for about 30 minutes. This keeps the juices inside and makes the meat more flavorful.

Choosing a pasture-raised turkey and cooking it right makes a huge difference in taste and texture. Plus, it feels good knowing you’re supporting local farms like ours.

Why Dry Brine?

Dry brining is a fantastic way to bring out the natural flavors of our pasture-raised turkeys without the hassle and space requirements of a wet brine. It involves rubbing a mixture of salt, herbs, and spices directly onto the turkey, allowing the flavors to penetrate the meat while the salt draws out moisture, which then reabsorbs, making the bird juicy and flavorful. The dry brine also helps the skin crisp up beautifully during roasting, resulting in a golden, crispy finish everyone will love.

Dry Brine vs. Wet Brine: Which Should You Choose?

Both methods have their benefits, and it all depends on your preferences and kitchen setup:

• Dry Brine: A dry brine is easier and less messy—perfect if you don’t have the fridge space for a large container filled with brining liquid. It’s a great choice when you want a crispy skin and a juicy, flavorful bird with minimal effort.
• Wet Brine: A wet brine, which uses a seasoned saltwater solution, is ideal for those looking to enhance moisture retention further and infuse flavors more deeply. If you have the space and prefer to soak your turkey, this is a great option (check out our wet brine recipe for instructions).

Ingredients for Dry Brine

• 1 pasture-raised turkey (small, medium, large, or extra-large, defrosted)
• 3 tablespoons kosher salt (adjust based on turkey size; see instructions)
• 2 teaspoons black pepper
• Zest of 1 lemon (optional for a bright, citrusy note)
• 1 tablespoon dried herbs (a mix of rosemary, thyme, and sage works well)
• 1 tablespoon granulated garlic or garlic powder

Instructions

1. Prep the Turkey: Make sure your turkey is fully defrosted. Remove the giblets and pat it dry with paper towels, inside and out. The drier the skin, the crispier it will get when roasted.
2. Mix the Dry Brine: In a bowl, combine the kosher salt, black pepper, lemon zest, dried herbs, and garlic. Adjust the amount of salt based on the size of your turkey:
   • Small (8-10 lbs): 2 tablespoons
   • Medium (12-14 lbs): 3 tablespoons
   • Large (16-20 lbs): 4 tablespoons
   • Extra Large (22+ lbs): 5 tablespoons
3. Apply the Brine: Gently loosen the skin of the turkey breast, being careful not to tear it. Rub the dry brine mixture all over the turkey, including under the skin, on the legs, wings, and inside the cavity, making sure everything is well coated.
4. Refrigerate Uncovered: Place the brined turkey on a rack set over a baking sheet. Refrigerate it uncovered for at least 24 hours and up to 48 hours. This allows the skin to dry out, helping it crisp up during roasting.
5. Cook the Turkey: When ready to cook, remove the turkey from the fridge and let it sit at room temperature for about an hour. Preheat your oven according to your preferred roasting method. Roast until the internal temperature reaches 165°F in the thickest part of the breast and thigh.

Tips for Success

• Use Kosher Salt: Avoid table salt, as it’s finer and may make the brine too salty. Kosher salt offers the best balance.
• Customize Your Flavors: The basic mix includes salt, pepper, and garlic, but feel free to add dried herbs or lemon zest for a flavor twist.
• Crispy Skin Hack: Leaving the turkey uncovered in the fridge allows the skin to dry out, resulting in a golden, crispy finish.

Inspired By

This dry brine method is inspired by the recipe from Well Plated, tailored for our pasture-raised turkeys at Longbottom Farm. Check out their site for more great ideas and recipes!