Blog - Whiffletree Farm

Christmas Memories

Sometimes in the rush of the Christmas season, I have to remind myself to slow down and take in all the little things that make the season special. I tend to go from day to day checking off my lists, and I forget to stop and just enjoy the moment. But I’ve found it’s in those moments that the best memories lie. Christmas is one of those times of the year that has so many good memories attached to it. Or, it’s the perfect time of year to create new memories and traditions for you and your loved ones to make the season special. So today, we wanted to share with you the favorite memories from some of the folks here at Whiffletree. Grab a cup of hot chocolate or eggnog and some cookies, sit back and relax, and enjoy! Christmas Memories from the Farm… Jesse Straight “Some of my favorite memories from growing up are the Christmas Eve service with all the candles in a big dark church, all the beloved Christmas books that came out each year, my mom's "monkey bread", playing with my family’s nativity set much like I would with playmobils/legos/etc.(camels and wise men were more likely to be in a Western-style battle with the shepherds–ha!), writing funny notes on the gifts for my siblings, the handful of classic Christmas movies we would watch each year, and just getting off from school! Some of my favorite traditions now with my family: we love getting our tree from Oakshade Farm and just hanging out there a bit. We have lots of great Christmas books that we only bring out this time of year–and as a family we read “A Christmas Lie” and “Christmas Day in the Morning.” I am a total sucker for both. The kids and I like to go around to our neighbors on the morning of Christmas Eve and give out gifts and notes, and then decorate the tree in the evening. I love the kids piling on our bed with their stockings early in the morning on Christmas Day, and then off to the 7:30 Mass! And then I like how we try to do something a little special or fun on all 12 days of Christmas.. And watching the Muppets Christmas Carol and It's a Wonderful Life (my absolute favorite movie)!” Liz Straight “My favorite part of Christmas growing up was that we woke up Christmas morning to find the house all decorated and the Christmas tree lit up. My parents did all of it in the night and told us that Santa did it for us. We had to wait at the top of the stairs and go down all together after my dad turned on all the lights and made sure everything was ready. I can’t imagine staying up late and doing all of that now that I am a parent, but it was truly magical and so much fun! Now, my favorite part of Christmas is that we take it really easy that day. We eat tasty foods that we have made ahead of time, go to Mass either at midnight on Christmas Eve or early in the morning on Christmas Day, and then relax together enjoying our new gifts, favorite games, favorite Christmas movies, and taking walks around the farm.” Carmen Ashwell “I have lots of wonderful Christmas memories of my family, but something I look forward to every year is the Christmas cookies. Coming from a large family of home chefs and bakers, my family goes all out with Christmas cookies. We have easily up to 20 different types to try some years! I don’t remember what year it was exactly, but I baked 13 different types of Christmas cookies, and I love to watch my family try each one and hear their thoughts. It seems like almost every year we find a new favorite to be added into the regular rotation, but that list is getting bigger and bigger! And I love to eat Christmas cookies for weeks after Christmas!” Elliot Anderson One Christmas Eve, my family made ginger cookies, and we walked up and down our road in Wisconsin (3.5 miles) in the slushy snow, caroling to our neighbors.” Bethany Fisher “I have a few favorites from the Christmas season. My absolute favorite memory from Christmas happened a couple weeks before Christmas, when we would go pick out our Christmas tree. That day was as big as Christmas Day for us. We would go to the Christmas tree farm in the morning, trudge through the snow (I grew up in Minnesota, so we usually had a few snowfalls in early December!), find the perfect tree and cut it down to bring home. Then we would make an assortment of Christmas snacks, hot chocolate, cider, and homemade eggnog. In the evening, we would put on the same Christmas CD each year and decorate the tree and house while we ate all the goodies. A couple other favorites…on Christmas Eve, we always watch a ‘Christmas Carol,’ and then my little sister and I grab our sleeping bags and sleep under the tree. (The reason is definitely not so we can spy on our Mom as she brings out wrapped gifts for under the tree…). And then homemade caramel rolls for Christmas brunch are the best!” Anthony Schiano “My favorite tradition would have to be the food! More specifically, the cake that we bake every Christmas. Fittingly named the “Jesus Cake,” it’s a coffee cake I look forward to every Christmas morning.” What is your favorite Christmas memory or tradition? Let us know in the comments below! Merry Christmas! ~Bethany

Maple-Glazed Christmas Turkey Recipe

Christmas is in the air! Trees are going up, Christmas lights enchant people’s homes, carols spread the Christmas cheer…all of which means it’s the time of year to begin planning your Christmas gathering with family and friends! My family’s home (Bethany here!) was the gathering place for our family Christmases. I love cooking, especially for large groups of people. I love how food brings everyone together, and seeing all the smiles and hearing the laughter around the table as we enjoy a good meal is the best part. The star protein of our family’s Christmas meals vary from year to year, but the maple orange glaze is always a constant. So this year, I wanted to share with you a recipe for the tastiest Christmas turkey ever! Sweet meets savory in this take on a Christmas turkey. Maple glaze with bright notes of citrus…a gravy with Whiffletree seasoning meat and thyme…what’s not to love? Grab your pasture-raised Whiffletree turkey HERE and give this recipe a try! What you’ll need: For your turkey: 1 whole pasture-raised turkey, thawed and giblets removed (brined or not brined! I did just a simple 24 hour saltwater brine for my turkey) 4 oranges Handful of thyme sprigs 6 cloves garlic, peeled and crushed ½ tsp whole allspice For your maple butter glaze: ¾ c. unsalted butter 1 c. maple syrup ½ tsp whole cloves For your gravy: 1 package Whiffletree seasoning meat (similar flavor to bacon! You can use bacon, but I used seasoning meat in this recipe because it’s fattier and I wanted the fats for the gravy) 2 cloves garlic, minced 1 ½ tsp thyme leaves ⅓ c. flour 3 c. reserved drippings and broth (you’ll make this from the turkey neck and giblets) Salt and pepper to taste Optional garnish: Pomegranate seeds (adds a nice contrasting color and a pop of flavor!) How to Prepare: Preheat your oven to 325F. First, make your maple butter glaze. Melt ¾ cup butter over low heat. Add the maple syrup, the juice from two of your oranges, and the cloves. Bring to a simmer and let cook for a few minutes before removing from the heat. Remove your turkey from the package, take off the plastic truss, and set into a roasting pan. Make sure to take the giblets out of the cavity and save them for your gravy! Now is also the time to remove the turkey neck if you wish. Next, cut the 4 remaining oranges into halves and place in the cavity of the turkey, along with 6 cloves of garlic, ½ tsp whole allspice, and a small handful of thyme (make sure to save enough thyme to get about 1 tsp of thyme leaves from). Then, if desired, take some kitchen twine and truss the legs together. Now take your maple butter glaze and spread all over the turkey skin with a pastry brush. (Make sure to leave about a cup for serving later with your turkey!) Then place the turkey into your heated oven. *Note: The rule of thumb is 8-10 minutes per pound of turkey, but always plan for less so you don’t overcook your turkey. If you have one, place an oven-safe thermometer into the breast before putting it into the oven. You want the meat to reach 165F to be safe for eating, but no more as you don’t want dry turkey! The breast tends to cook faster than the leg, so if it reaches 165F but the leg doesn’t read that temp yet, simply cut off the legs and leave in the oven to keep roasting until done. This way you don’t overcook any part of your turkey! While the turkey is roasting, you can start prepping your gravy! Put your reserved giblets (and turkey neck if you removed it) into a small pot and cover with 4.5 cups of water. Set over medium low heat and bring to a simmer. Simmer for 30 minutes. Remove from heat, take out the giblets and turkey neck, and set them aside to cool, saving the broth in the pot. After the giblets have cooled, finely dice them. After the turkey has reached 165F, drain off the drippings into a bowl and set the turkey aside somewhere to keep warm while you prep the gravy. Next, fry up your Whiffletree seasoning meat in a medium saucepan over medium heat. Once the meat is fully cooked, remove to a plate, leaving all the fats behind in the pan. Turn the heat to medium low. Mince your remaining two cloves of garlic and add to the fat, along with 1 tsp. thyme leaves stripped from the stalks. Cook until the garlic is starting to brown and is fragrant. Then, add in the flour, whisking to make a roux. Let the roux cook for a few minutes while stirring often to keep it from burning. Next, slowly pour in 3 cups of your reserved drippings and your giblet broth, whisking the entire time to keep clumps from forming. Cook the gravy for a few minutes or until it reaches your desired thickness. Once it reaches the right consistency, remove from heat, add the diced giblets, and stir in salt and pepper to taste. And you’re all set! Carve up your turkey and serve with the seasoning meat, thyme gravy, maple butter glaze, and optional pomegranate. Enjoy!

Egg Nog Recipe (You'll Never Go Back to Store-Bought Again!)

December is definitely my favorite time of year. I love the holiday season. A huge part of that isn’t just Christmas itself, but everything that happens leading up to Christmas. It’s all the little things…frosty mornings, the first snowfall (I grew up in Minnesota, so snow came early!), the perfect Christmas tree, drinking hot chocolate by the fireplace, lights twinkling in the windows… and of course, eggnog. If there’s one drink I love most in the world (except coffee, which deserves its own category!), it’s eggnog. Rich, creamy, smooth...with hints of nutmeg, cinnamon, and vanilla… it automatically makes me think of Christmas. Quite often in December, you can find me curled up on the couch in front of the fireplace, reading a book and enjoying a glass of eggnog. This week, I wanted to share with you my favorite recipe for homemade eggnog. It takes some time to make, but the results are SO worth it! Store-bought eggnog can’t compare to homemade. Whether you want to treat yourself to help get you in the Christmas spirit, or whether you want to have a special treat for your loved ones on Christmas Day, I guarantee you’ll love this recipe! This recipe is a cooked version. While raw eggnog is still mouthwatering, I personally like it cooked better. I think it gets a richer, creamier consistency that is absolutely amazing! One tip for making this recipe is - patience! You can’t rush perfection! Cook your eggnog at a low temp to avoid cooking the eggs too fast. That way it doesn’t get clumps of scrambled eggs or start to taste too “egg-y.” And I promise, the patience pays off! Ready to make your own? Grab the ingredients and follow the recipe below, and bring your eggnog game to a whole new level! Perfect Homemade Egg Nog Recipe What you’ll need: 6 large Whiffletree egg yolks⅓ cup sucanat, coconut sugar, or maple sugar1 cup heavy cream2 cups whole milk1 cinnamon stick1 vanilla bean, or ¼ tsp vanilla extractPinch of salt¼ tsp ground nutmeg (fresh ground nutmeg is the way to go! I just use a lemon zester to grate what I need from a whole nutmeg…otherwise already ground nutmeg works just fine!)Optional: ¼ cup bourbon, whisky or rum Here's how to make it: First, whisk the egg yolks with the sweetener of your choice until it turns a light color and is creamy. Next, add the milk to a medium saucepan and warm over medium-low heat. Once you begin to see steam rising from the milk, measure out one cup of the heated milk. Slowly pour the milk into your egg mixture, whisking the entire time to make sure the milk doesn’t cook your eggs. This helps to temper your eggs, or warm them up so the shock of adding them to the hot milk doesn’t fry them. Next, take the tempered eggs and slowly pour them into your saucepan with the heated milk, again stirring the entire time. Add in the cinnamon stick and vanilla bean, if using. Keep the heat on medium-low. (Don’t get impatient and turn the heat up too high - you’ll cook your eggs too fast and end up with a clumpy mess!) Using a wooden spatula, slowly stir the mixture as it cooks, making sure to scrape the bottom of the pan to keep bits of eggs from sticking to the bottom. After about ten minutes, you should see the mixture begin to thicken. Test the temperature with a thermometer - you want it to get to 160 F before taking it off the heat. (The mixture will further thicken as it cools in the fridge.) Another way to test the thickness is by dipping your wooden spatula into the mixture and taking it back out - if the egg mixture coats the spatula and doesn’t just run off, it’s ready. But if you’re not experienced making eggnog, use your thermometer to make sure! Once it reaches 160 F, pour the egg mixture through a strainer into a bowl or jar. This will make sure you don’t end up with unpalatable clumps of eggs in your drink. If you used the vanilla bean, cut it in half down the length of it, and use a butter knife to scrape all the vanilla bean seeds from inside the pod. Add that into your egg mixture and whisk to incorporate. If you didn’t use the vanilla bean, add in your vanilla extract. Next, add in the nutmeg. Then cover the mixture and set into the fridge to cool it down. While the egg mixture is cooling, pour ½ cup of the heavy cream into a bowl. Using a hand mixer, beat the cream until it thickens and forms soft peaks. Once the egg mixture is cold, add in the whipped cream with the other ½ cup of heavy cream and whisk it together to incorporate. Don’t whisk too fast as you don’t want to break the cream down too much…whisk slowly and just enough to mix the two together. If you want to make it alcoholic, add in a quarter cup rum, whisky or bourbon. And there you have it! The best, most delicious eggnog. It’s so creamy and smooth…you’ll never want to go back to store-bought again! Stop on by the farm store, pick up your eggs, and give this recipe a try! Make sure to let us know what you think! Have you ever had homemade eggnog before? Comment below and tell us how you like to make it! Cheers! ~Bethany

3 Delicious Recipes for Thanksgiving Leftovers

It’s the day after Thanksgiving. Your fridge is probably stuffed full of Thanksgiving leftovers. Lucky you! But maybe you’re looking at all that extra turkey, and you’re wondering how to eat it all up. If that’s you, then keep reading to find out delicious ways to use up those leftovers! I love having lots of Thanksgiving leftovers. But if you’re like our family, we have TONS of leftovers we are eating up for days after the holiday. And people can get tired of nothing but roasted turkey for dinner. So I like to get creative and find fun, delicious ways the whole family will enjoy to use up that extra turkey. Today, we have these fun recipes to share with you! Turkey Brie SandwichesTurkey Chorizo SoupBiscuits and Turkey Gravy These recipes are a few of my favorites. A sandwich bursting with sweet and savory flavors…a hearty, cozy soup for the end of a chilly day…or a comfort food with a twist that reminds me of grandma’s kitchen. Click on the link below and give these a try, and let us know which one is your favorite! 3 Delicious Recipes for Leftover Thanksgiving Turkey! And if you want to try all of them but don’t have enough turkey leftover (or maybe no turkey at all), not to worry! We still have turkey available. Grab some turkey HERE and give these recipes a try! After all, who said turkey is just for Thanksgiving? Do you have a favorite recipe you like to use up your leftover turkey? Comment below and inspire the rest of us! Your farmer, ~Jesse

Turkey Craft

Thanksgiving is only a week away! We thought this week would be fun to share something with you that your kids can partake in…something that will help get them excited for Thanksgiving too! One of our former interns, Alisha, is an AMAZING artist. And she has shared her skills with us in creating a fun turkey craft you and your kids will love! It’s a great opportunity for your kids to learn about some turkey anatomy and have fun dressing their turkey up in a costume! Turkey Craft PDF for PrintWhat you’ll need to make your turkey craft: ScissorsGlueColored markers, crayons, or pencilsKids (or adults!) Here's a video on how to make this: You’ll have two pages. Page 1 is the base page, and page 2 has all the body parts and costume pieces. Step 1: Make sure to add your name! Step 2: Color in all the body parts and costume pieces on page 2. Step 3: Next, cut out the body parts and glue them into their outlined spots on page one. Step 4: Then, you’ll cut out the turkey body on page 2, and attach it to page 1 by gluing it to the “only glue here!” outline. The reason for that is so that you can unfold the top turkey and see what’s inside! Step 5: Now comes the really fun part! You get to dress up your turkey! What do you think turkeys like to wear? Cut out the costume pieces you want to put on your turkey and glue them on however you like! And there you go! A fun art project the whole family can enjoy. They make great decorations for your Thanksgiving festivities too! So click on the file below and print it out, gather the kids around the table, and let the fun begin! Turkey Craft PDF for Print

What to do with those turkey giblets…

If you’re like me, you didn’t grow up eating animal organs like heart or liver. Maybe you’re a little grossed out by the idea. I completely understand the feeling! But I’m here to tell you they’re not as gross as they’ve been made out to be! What are Giblets? First off, what are turkey giblets? They are the heart, liver, and gizzard. If you purchased a Whiffletree whole turkey, you found all three of those in the cavity of the turkey. Health Benefits Poultry organs (and all animal organs) have amazing health benefits. They’re very high in protein, which is essential for our bodies to get enough of for everyday functions. You’ll also get the benefits of vitamins A and B, iron, and CoQ10. In a nutshell, giblets are a health powerhouse! Flavor What about the flavor, you may ask? I personally don’t love the flavor of organs alone, but once you add in garlic and butter, they taste amazing! So, here’s how to make a delicious, nutrient-dense giblet gravy. Nutrient-Dense Giblet Gravy Recipe What you’ll need: Turkey neck3.5 cups waterTurkey giblets 2 garlic cloves, minced⅓ c. flourDrippings from roasted turkey6 Tbsp butterSalt to taste If you’re looking at the giblet gravy recipe from one of our previous blog posts, you’ll notice the way I do it here is a little bit different. Both are great ways of making it, so it’s up to you which way you prefer! You’ll also notice the recipe says to sear the neck along with the giblets. If you already have chicken or turkey bone broth made and on hand, definitely go ahead and do that! I didn’t have any already handy, so here’s what I did. I reserved the turkey neck from my whole turkey and put it in a medium saucepan with 3.5 cups of water and a teaspoon of apple cider vinegar. I brought it to a boil over medium high heat before turning to low, letting it simmer for about an hour. (Or you can put all this in a small crock pot and cook it overnight before making the gravy, but maybe add a little more water so too much doesn’t simmer away. You want to end up with 3 cups of broth). Once the turkey broth was complete, I melted 2 Tbsp butter in another saucepan over medium heat, and then I added the turkey giblets, searing for a few minutes on each side before adding in the turkey broth. I brought the broth to a boil before turning the heat down to low and letting it simmer for about 30-40 minutes. After simmering, I drained the broth into a bowl and took out the giblets and finely diced them, removing any gristle. Next, I melted 4 Tbsp of butter over medium low heat, then tossed in the minced garlic and cooked until fragrant. Then I added in the ⅓ cup of flour and whisked to make a roux. I let that cook until browned for a couple minutes, constantly stirring, then slowly poured in the broth and reserved roasted turkey drippings, whisking the entire time to keep any clumps from forming. I reduced the heat to low and stirred for a few minutes while it thickened to my desired consistency. I took it immediately off the heat, added in salt to taste, and stirred in the diced giblets. And there you have it! A delicious giblet gravy. Trust me, no one will complain about the fact that there are chopped up giblets in there! It tastes amazing and adds so much flavor to the roasted turkey. And you can feel good that you’re getting a bunch of amazing nutrition into your loved ones! If you missed the original recipe from one of our previous blog posts, click HERE to see it. Shop Whiffletree's Pasture-Raised Turkeys With Giblets Grab a pasture-raised, nutrient dense turkey with giblets HERE and give this a try! Trust me, you won’t regret it! How do you like to make your gravy? Do you love giblets, or are you new to it? We want to hear from you! Comment below and tell us what you do! Cheers to you and your health! ~Bethany

Roasting a Turkey

It’s Thanksgiving Day! Guests are showing up soon, excitement is in the air, and the kitchen becomes alive with activity. You may be wondering what to do with that turkey sitting in the fridge… when, at what temp, and how long to ROAST it for… I (Bethany here!) started cooking our family Thanksgiving turkey when I was seventeen years old. Yeah, that first time was a little rough! But my family, as amazing as they all are, ate it anyway and let me try again the next year. Now, eight years later, there isn’t much turkey left from our Thanksgivings because everyone loves the moist, flavorful turkey! (Thanks Mom and Dad for putting up with those dry turkeys and letting me keep trying!) Last week, we looked at brining a turkey. (If you didn’t see that post, click HERE to learn how to brine your Thanksgiving turkey!) This week, I’ll walk you through the process of roasting the turkey. What you’ll need: -1 whole turkey, brined or not (18.5 lb turkey was used for this post)-Salt-Seasonings of your choice (optional)-Onions, carrots, and celery cut into large chunks (optional)-Roasting pan-2 Tbsp butter-Meat thermometer For a quick run-down on the steps, from frozen to roast: TUESDAY: pulled turkey out of the freezer to thawWEDNESDAY: thawed turkey the rest of the way in cold waterTHURSDAY: brined the turkeyFRIDAY:8:00am -- Pulled the turkey from the fridge, drained the brine juices, placed into roasting pan8:15am -- Let the turkey sit out for half hour to keep drying, set over to 325F8:30am -- Melted the butter in a saucepan, brushed the butter onto the turkey skin, and sprinkled salt and/or seasonings on the turkey and inside its cavity9:00am -- Popped the turkey into the preheated oven9:30am, 10:00am, 10:30am, 11:00am -- Basted turkey with juices11:30am -- Stuck thermometer into breast and leg to ensure it was at 165F, removed the turkey from the oven, and let it cool12:15pm -- We ate the turkey! Here's those same steps with more detail: I pulled it out of the freezer on Tuesday, let it thaw for a day, and then thawed it the rest of the way in cold water on Wednesday. I then brined it on Thursday so it was ready for Friday (I made it for one of our team lunches on the farm, so I pulled it out of the fridge at 8:00 Friday morning). After draining all the juices from the brine, I placed it into the roasting pan and patted it dry with a paper towel. I also reserved the rosemary, thyme, garlic, and peppercorns from the brine and put those into the cavity. Then, I let the turkey sit out for a half hour to keep drying so I’d get a nice crispy skin while roasting. While the turkey was drying, I set the oven temp to 325F. Then, I melted the butter in a small saucepan. After the turkey finished drying, I spread it on the turkey skin with a pastry brush. This step helped it brown nicely while roasting and added some yummy flavor! Then, I sprinkled some salt on the skin and inside the cavity. (Don’t use too much here if you brined the turkey as the skin will already have absorbed some saltiness…you could even skip the salt if you brined.) Then if you wish, you could sprinkle seasonings of your choice on the turkey. I usually would do garlic powder, onion powder, smoked paprika, and pepper, but some of our team had different allergies so I stuck with just salt for this time. I also didn’t add any vegetables to the cavity for the same reason, but that definitely adds a nice touch! At 9:00am, I popped the turkey into the preheated oven. Every half hour, I used the pastry brush to baste the turkey with the juices, but otherwise, I was free to work on prepping the other food for our team lunch. I allowed for 8-10 minutes per lb of turkey, and it was finished around 11:30 (about 8 minutes per lb). I stuck the thermometer into both the breast and the leg…I needed it to be 165F for a safe level of doneness, but no more as I didn’t want a dry turkey! All parts of the turkey were at that temp when I inserted the thermometer. If the legs happen to not be quite done yet for you, you can carve those off to keep roasting, but make sure to remove the rest of the turkey to avoid drying it out by overcooking. I let the turkey cool off for a bit before removing it to a serving platter and reserving the drippings from the pan for my gravy. And ta-da! We had an amazing roasted turkey that the team devoured. Want to try this out for yourself? Grab one of our pasture-raised turkeys HERE for the best Thanksgiving turkey you’ve ever had! If you want to see the full recipe in case you missed one of our previous blog posts, click HERE! Next week, I’ll show you how exactly to use those turkey giblets. Maybe you’re a bit hesitant to use them - trust me, I was too! But I’ll show you just how delicious and healthy of a giblet gravy you can make, so stay tuned! Cheers to you and your health! ~Bethany Click HERE to browse our store! Click HERE to browse our Thanksgiving store!

To Brine, or Not to Brine?

That is a common question we get here at Whiffletree Farm. And especially since it’s a pasture-raised turkey, people wonder what the best way to prepare it is. The answer is… BOTH are good methods! Our turkeys are moist and flavorful as they are, so many people skip the brining and go straight to roasting. And they say it still tastes great and has amazing moisture - even the white meat! (But it is critical to use a meat thermometer and monitor it closely so that you don’t overcook– 165 F is the highest you need to go.) Personally, I do like brining. I like that extra bit of flavor and moisture it gives to the turkey, and I love that you can get creative with it! Want more of an herbal flavor? Add rosemary, thyme, sage, bay leaves…you name it. Want a fruity flavor? Add apple cider or orange slices with some cloves to the brine. Yum! In the video included in this blog post, I did an herbal brine. Watch the video above, or keep reading to find out how to brine your turkey! Want to try this out for yourself? Grab a turkey HERE and let us know what you think! What you’ll need: 2 gallons water1 1/2 cups kosher salt3 Tbsp. peppercorn3-4 sprigs rosemary5 sprigs thyme8 cloves crushed garlic First, I brought one gallon of water to a boil, then added in the salt and let it dissolve in the hot water. Turn the heat off and add in the peppercorn, rosemary, thyme, and crushed garlic. Let everything sit until it comes to room temperature to allow those flavors to infuse into the brine. Once it’s room temp, add in another gallon of cold water. Now, take your turkey and put it in a container (or turkey brine bag) big enough to cover it with the brine. (Make sure to remove and save your giblets first!) Pour brine and herbs into the container. If your turkey isn’t completely submerged, that’s fine - just flip it periodically so everything gets brined evenly. Let the turkey sit in the brine for about 16-24 hours, but no longer than 24 hours so it doesn’t get too salty! *Pro tip - I would usually use a small cooler to brine my turkey in. I would use about a half gallon less of water, and after the brine completely cooled I’d add in a couple quarts of ice. My turkey would go directly into the cooler and I’d pour the brine and ice over top. This helps keep the turkey cold and insulated so you don’t have to find room for it in your fridge! Just make sure to add some ice every now and then to keep it cold. After the brining time is done, drain off the brine but save the herbs - you can put them into the cavity of the turkey while it roasts for some aromatics! Then rinse the turkey, and let it sit for about a half hour to 45 minutes to dry off (because no one likes mushy turkey skin!). Next up, we’ll be releasing another blog post on roasting your Thanksgiving turkey! We want to hear from you! Do you like brining your turkey, or do you love it as it is? Let us know! Cheers to you and your health, ~Bethany Click HERE to browse our store! Click HERE to browse our Thanksgiving store!

No More Dry Turkey! (+ Recipe)

Thanksgiving is just around the corner! And that perfectly juicy, pasture-raised roasted turkey is the star. Ever wonder how to roast that perfect turkey your family and friends will love? This recipe has been a favorite our family has used for years, and it’s always a hit. No more dry turkey!