If you’re looking to have a delicious Thanksgiving turkey on your table in a couple of months, you need to plan on reserving your bird from our farm today! We have limited quantities and rarely have any left for purchase after our pre-orders are taken care of for all of our customers. You can also plan in advance and get two turkeys now, one for Thanksgiving and one for Christmas!

If you’d like to have one of these sitting our your table this holiday season, you’ve got to take action now and reserve your order. It’s easy and simple and can be done right online!

You don’t just have to take our word for it, here are some comments from previous customers:

Here are some other turkey topics that may get your mouth watering!

• Thanksgiving Turkey Brine Recipe
• Sun King Turkey Brine Recipe
• Our Tasty Turkey Contest Winning Recipe from Sue Mogel
• We’re Talking Turkey

This is about as simple as it gets, and even the most novice chef can produce excellent results with this can’t miss recipe.

Ingredients:

• One whole roasting chicken
• Fresh herbs of your choice (we suggest sage and/or basil)
• One stick of organic butter (room temperature)
• Sea salt
• Coconut oil (can substitute olive oil)
• Fresh ground black pepper (optional)
• One lemon, quartered (optional)

Directions:

1. Thaw chicken completely
2. Chop about 1/3-1/2 cup fresh herbs
3. Mix 2/3 of the herbs with the fresh butter thoroughly
4. Using a spoon, place herb butter mix under skin of the breast, thigh and drums
5. Place remaining herbs (and unused herb butter) into cavity with the quartered lemon (optional)
6. Rub oil over entire exterior of chicken, then coat with sea salt and fresh black pepper (optional)
7. Place in roasting pan breast side down
8. Bake at 400 degrees for 15-20 minutes per pound (ovens will very)
9. Turn to breast side up halfway thru roasting
10. Broil as required to crisp the skin and enjoy!

This is our new favorite recipe!  The first time Brandy made this, she was absent during dinner and almost didn’t get any when she got home.  It’s really simple to throw together and is a perfect slow cooker meal.

Ingredients:

1 Boston butt pork shoulder roast 2-3lbs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons coconut oil (or olive oil)
1 tablespoon butter
1 large onion
2 tsp fresh ginger – diced
1 ½ cups apple cider
¼ cup apple cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
fresh sage to taste (or dried if you don’t have fresh)
1 ½-2 cups chopped apples

Directions:

1. Rub salt and pepper over pork roast. Heat coconut oil in large skilled. Brown pork roast over high heat.

2. Remove from skillet and place in bottom of slow cooker.

3. Return skillet to stovetop and reduce heat to medium to melt butter. Add onion and cook until they begin to soften. Add ginger and cook a few minutes until fragrant.

4. Pour in apple cider and apple cider vinegar. Add nutmeg, sage, and cinnamon. Bring to a simmer for 1-2 minutes.

5. While simmering, place chopped apples over the pork roast in crock pot.

6. Pour the contents of skillet over roast and apples.

7. Cook on low for 6 hours or high for 3 hours.

* Brandy adapted this from a recipe in the Paleo Comfort Foods cookbook which called for pork chops and also apricots.