‘Round the Farm
Moving to new pastures is always a sprint for the cattle.
In Karate, we’re learning how to use Escrima Sticks. Broken furniture in 3 .. 2 .. 1 …
Enjoying this wonderful fall weather on horseback.
Hey Reader,
Turkey sale went live Friday morning and we still have a few birds left – but not many. If you’ve been thinking about it, now’s the time to grab one before they’re gone.
Get Your Turkey While They Last
Now, let’s talk turkey prep. Whether you purchased one from us or somewhere else, we’ve put together everything you need to know on our Holiday Turkey page – how to thaw it properly (this takes longer than you think), brining methods both wet and dry, and cooking tips to make sure your bird turns out amazing.
It’s pretty much all the questions we get every year in one spot. Whether this is your first pastured turkey or you’re a seasoned pro, there’s some helpful info in there.
As always, our turkeys are raised on pasture with non-GMO feed and processed at a USDA facility. If it’s not good enough for our family, it won’t be put out there for yours.
Don’t wait – these last few birds won’t last long.
The Most Important Step: Wet Brining
If you want a juicy and tender turkey, wet brining is a great way to go.
A wet brine soaks the turkey in a saltwater solution, locking in moisture and adding delicious flavors. It’s a bit more involved than a dry brine, but the results are worth it!
Whether you’re roasting, smoking, or grilling, this method works wonders for a moist and tasty bird.
Why Wet Brine?
A wet brine bathes the turkey in a seasoned water solution that helps the meat absorb moisture and flavor.
This method is perfect for anyone who wants an extra juicy turkey. Wet brines work faster than dry brines—just 12-24 hours—and are great if you have space in your fridge for a large container.
You can also add flavors like herbs, citrus, or spices to make your turkey stand out!
What You Need
- 1 pasture-raised turkey (any size, defrosted)
- 2 gallons of water (or more – will vary but bird should be completely submerged)
- 2 cups of kosher salt (never use table salt; it’s too salty)
- ½ cup brown sugar
- 1 tablespoon black peppercorns
- Fresh herbs (like rosemary, thyme, and bay leaves)
- Optional: lemon or orange slices, apple slices, garlic cloves
Steps
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Make the Brine Solution:
- In a large pot, bring 8 cups of water to a boil.
- Stir in the kosher salt and sugar until they dissolve completely.
- Turn off the heat and add the peppercorns, herbs, and any optional ingredients like citrus or apple slices.
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Cool Down the Brine:
- Add ice cubes and the rest of the cold water to the pot until you have 2 gallons of brine. Make sure the brine is room temperature or colder before adding your turkey. Never add hot brine directly to the turkey—it can cause bacteria to grow.
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Submerge the Turkey:
- Place the turkey in a food-safe container large enough to fully submerge it (like a 5-gallon bucket, cooler, or a brining bag). Pour the brine over the turkey, making sure it’s completely covered.
- If using a brining bag, squeeze out the extra air and seal it tightly. Place the container or bag in the fridge or in a cooler with ice for 12-24 hours.
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Dry the Turkey:
- After brining, take the turkey out of the solution and pat it dry with paper towels.
- Place the turkey back in the fridge, uncovered, for another 12-24 hours. This step helps the skin get crispy when cooked.
Do’s and Don’ts of Wet Brining
- Do use a container large enough to fully submerge your turkey. It must be food-safe—like a brining bag, stainless steel pot, or a clean plastic container.
- Don’t use trash bags or containers that aren’t meant for food use.
- Do keep the turkey cold at all times. If it can’t fit in your fridge, use a cooler filled with ice to keep the brine below 40°F.
- Don’t rinse the turkey before brining. Simply remove the giblets and neck, pat it dry, and place it in the brine.
- Don’t skip the final drying step—this ensures crispy skin when the turkey cooks.
Final Note
Wet brining is a great way to prepare your Longbottom Farm turkey for roasting, smoking, or grilling.
If you prefer less prep space and an easy option, check out our dry brine recipe on the Holiday Turkey page too. No matter which you choose, you’ll enjoy a delicious, farm-fresh turkey!
Thanks for following us and allowing us to serve you. If you have questions, give us a shout! Have a wonderful week!
With our appreciation,
Jason, Lexi, & Family
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Farm Fresh Meat & Eggs are Just a Click Away!
Getting Pasture-Raised Meats Doesn’t Have to be Hard
Want to pick some Longbottom Farm beef, pork, poultry, eggs, and coffee as well as other locally produced goodies. These are the places to do it.
Farm Pick-Up – Order online and pick up your order at our newly constructed barn. Place your order online, then once you receive the “Your Order is Ready for Pick-up” email (24 – 72 hours), pick-up anytime between 8am – 8pm SEVEN DAYS A WEEK! Your Order will be placed in our outdoor freezers / fridge for pick-up at your convenience and labeled with your name. Easy-peasy!
Local Delivery – We offer local home delivery to the Scottsville / Charlottesville / Palmyra areas (availability is determined by zip code at checkout). We deliver every Thursday for orders over $50 ($6 delivery charge) and FREE DELIVERY for orders over $99. Simply Order online and we’ll take care of the rest!
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AI Disclosure: Every idea and opinion here is 100% human. I sometimes use AI to help with formatting, editing, or trimming things down—but the message is fully mine.
