Holden Creek Farms Pastured Turkey

There is something truly special about sitting down to celebrate the holidays with family and friends knowing that you are serving a healthfully raised pastured turkey that was grown on a small family farm.  Not only do you feel content knowing that you are serving something that is wholesome and nutritious, but you are also helping to support small farms like ours that strive to provide their customers with healthier options.  ​Thanks again for your support and Happy Holidays to you all!
Please allow 24 hours per pound for your turkey to thaw in the refrigerator!!
Basic Dry Brine Recipe for a 12-14 lb Turkey
  •  3 tablespoons kosher salt
  •  1 1/2 teaspoons (each) of dried herbs, such as thyme, sage, and rosemary.
  • 3/4 teaspoon freshly ground black pepper

Estimated Cook Times
Pastured turkeys are all shapes and sizes, so it is very hard to give exact cooking times.  The chart above is an estimate and will vary slightly.  Using a meat thermometer is your best bet for the perfect pastured turkey!  

Preparation/Cooking Tips:


​Dry Brine:  Here on the farm, we use a dry brine on our pastured turkeys.  You can choose from the many pre-packaged options (we love the William-Sonoma Quick Brine) or you can mix up your own combination of kosher salt and herbs (see basic recipe to the left).  Twenty-four hours before you plan to cook your turkey, pat your bird dry and rub down with your dry brine.  Cover and place in the fridge overnight.  
​

Cooking Method:  Preheat your oven to 325 degrees F.  Add desired vegetables and herbs to the roasting pan and 1 cup of water or broth.  Place turkey breast-side-down, on a roasting rack, in the roasting pan.  (Cooking the bird breast side down at first protects the breast and allows juices to drip through the breast meat.)    Place turkey in the oven and start to roast, halfway through the cooking process (use estimated cook times chart) flip your turkey breast- side-up.  This allows time for the skin to crisp nicely.  Cook until the breast reaches 165 degrees F. and the thigh registers 170 degrees F.   Remove from oven and let rest approximately 30 minutes before carving.  Now for the easy part.....Enjoy!!!