One of our customers decided to take a few of our products and combine them for this beautiful looking main course on their Thanksgiving table this year.
Oct
11
2014
11
2014
It’s Thanksgiving Turkey Time!
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:
“Bought a turkey from them. Fantastic! Best turkey we’ve ever had.”Ron W. – Indianapolis
***
“Loved the turkey . Awesome, well worth the money!”
Jim R. – Seymour
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“My wife and I had Thanksgiving at our house yesterday and the Turkey received rave reviews. I picked out a bird that weighed about 19 pounds on Friday. My preparation was all the same as prior years (overnight brine, chill the turkey breasts prior to cooking with a bag of ice, stuff a paste under the skin), but everyone agreed it was the best Turkey they ever had. Most of the credit has to go to the people who raised it! It was wonderful. Thank you!”
David F. – Indianapolis
***
“David and I agree that your turkey is the best we have ever eaten. I said that once about your competitor whose name we will not speak. But yours is better. Please keep up the excellent work! Thank you. See you soon.”
Lynne G. and David D. – Indianapolis
Here are some other turkey topics that may get your mouth watering!
Nov
21
2012
21
2012
Thanksgiving Turkey Brine Recipe
I’ve had several people ask for this, so here goes. Now, this is based on another recipe I found but I only use the salt, sugar and spices portion of it since we deep fry our bird in 100% peanut oil. I leave out the aromatic stuff since we are after more of a true salt brine. Scale this up for a bird bigger, ours is only 12lbs.
- 2 TSP Ground Cinnamon
- 2 TSP Ground Mustard Seed
- 2 TSP Whole Black Peppercorn
- 2 Cups Redmond Mineral Salt
- 1 Cup Light Brown Sugar
- 6 Quarts of Water
In a stock pot, place cinnamon, mustard seed and peppercorns and toast over a low heat until you can smell them in the room (about 5 minutes). Then add half of the water, salt and sugar. Raise heat and dissolve sugar and salt completely and let seasonings meld together. Then remove from heat and add other half of water. Let cool at least 4 hours, but overnight is better. Then, brine your bird for 24 hours!
If you are roasting your bird, you might want to add the more traditional aromatic ingredients like sage, rosemary, thyme, onion, garlic, carrot, lemon, etc. But for a deep fried bird which is tradition in our house, the above is the only way to go!
