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.

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

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!

If you didn’t get one of our turkeys this season then you’re not going to get to enjoy the flavor and benefits that were mentioned in a recent NUVO article that featured Darby and his pastured raised poultry.

“The taste and quality are absolutely amazing,” says Darby Simpson of Simpson Family Farm in Martinsville. Because the animals live and eat in natural conditions and eat grasses as well as grains, which are often organically grown or custom blended by the farmer, their meat has more flavor. And because the animals actually get to move around and use their muscles, the meat is tender but firm. Simpson says that the turkey, of all animals, demonstrates the starkest difference between “an industrially-raised animal and a pastured local animal.”

Be sure and put a reminder on your calendar to catch us next year when we start taking pre-orders again.

If you did grab one of our turkeys this season, we’d love to know what you thought. Come back and leave us a comment and share on our Facebook Page.

And, remember we’ve got more of where that came from! Check-out our other locally raised, authentic meats:

• Pastured Poultry
• Pastured Pork
• Pastured Beef

This post shares content that we recently sent to our customers that purchased one of our free range turkey’s last year. Even if you didn’t purchase a turkey last year, we didn’t want to leave you out of the opportunity to grab one for your family this year. However, be aware our customers were very happy last year and already have a bit of a headstart on you for ordering, so you may want to read quick and order your turkey as soon as you finish reading this.

While it may seem early to be talking turkey, our turkey poults actually arrived here at the farm two weeks ago and Thanksgiving is just a little over three months away. We are already working hard to make sure your Thanksgiving Feast is as perfect as it can be!

If you are not on the e-mail newsletter list, you can sign up quickly and easily on our website. This will keep you up to date on all kinds of things including product availability, new recipes, news articles, etc.

Secondly, the feedback we received from last year’s turkeys was nothing short of fabulous and very humbling at the same time. In short we were blown away with the comments that many of you sent to us after the holiday. We knew the week after Thanksgiving of 2010 we would be offering turkeys again. Thanks to all of you for supporting our farm, and hence our family. Without you, there is no Simpson’s Farm Market!

Now to let you know what is different about this season’s turkeys:

Less Expensive Turkeys, Same High Quality

They are going to be less expensive! However, I want to stress that we are not cutting any corners here! You will receive the same product you did last year that is raised on our typical mix of transitional organic grains and certified organic mineral supplements. And of course, they will graze on our chemical free pastures. We are raising more turkeys this season which spreads out our fixed costs in addition to working smarter. The price this season will be $4.99/lb (a 10% reduction in price over last year’s $5.49/lb).

You Can Now Order Online

You can place your deposit thru our new secure online ordering system, or you may also do it in person at any farmers market (or mail a check to us). Just like last season, a non-refundable $25 deposit is required for each turkey ordered. Please note that you can order as many as you would like. Many of you called last year after Thanksgiving to see about getting a turkey for Christmas or New Years and as you learned we did not have any extras! Please plan accordingly in advance this year.

Downtown Pickup Before Thanksgiving

We will once again have a downtown pickup point the Friday prior to Thanksgiving on November 18th. That was very popular last year and worked out well, especially for our North, West and East side customers. This year, we have worked out arrangements with an old friend of ours from Martinsville who just happens to be one of the owners at Sun King Brewery at College & Ohio St. The parking lot area is also much larger than the Indianapolis City Market and will make logistics much simpler. If you have not tried Sun King beer, you are missing out! And Friday’s are the discounted day of the week to fill your take home growlers. Local raised turkey, local brewed beer……nice.

At the Farm Pickup Too

We will also have a pickup at the farm later that same day, just like last year.

If you have more questions, you can get all the details on our turkeys here. If you have other questions, feel free to contact us here.