|2 servings||calories per servings 330||protein serving 40 g||carbs per serving 0 g||total fat per serving 17 g|
This Organic Prairie turkey, from a farmer-owned co-op, is a delicious and flavorful bird that will feed your crowd with ease. It ships frozen and raw, but it will arrive to you with enough time to have it ready for your Thanksgiving Day celebration. Enjoy this turkey with an easy pan gravy. All the flavor of roast turkey is concentrated in the pan drippings; it needs only a little flour and some water.
We sent your turkey frozen to ensure safe shipping. The fastest thawing method is to place turkey, still sealed in its bag, in a large pot or similar vessel, and place in sink. Fill the pot with cool water so that turkey is fully submerged, then leave water running in a continuous trickle, 1 1/2 to 2 hours. Or, leave the turkey in the plastic vacuum bag, and place in refrigerator 16-20 hours.
Remove giblets from the turkey’s cavity. Place turkey breast-side up on a baking pan. Season all over, inside and out, with 2 tablespoons PeachDish Salt.
Tuck wings under bird. Let stand 1 to 2 hours at room temperature uncovered.
Heat oven to 375° F. (You’ll want to start cooking your bird about 3 hours before dinner time.)
Roast turkey 30 minutes, baste the bird (using some of the rendered fat, or a little bit of oil), and turn the pan. Roast 30 minutes more, then baste and rotate once more. If you elected not to brine, add up to 1 cup water to roasting pan.
Roast 30 minutes to 2 hours more, depending on weight, cooking until juices in the cavity of bird are clear or greyish brown (not red). Remove from oven, and let turkey rest 4-5 minutes. (A meat thermometer inserted in the thickest part of the thigh should read 150-155° F.)
Turn the bird over so that the breast side is down (be careful and use tools or towels; it will be hot!). A turning spatula propped under the back of the breast will keep the bird oriented correctly. Let rest 20-30 minutes before carving. This rest is essential for evenly cooked and juicy meat. Turning the bird upside down helps the breast meat collect more of the hot juices, and keeps the thigh joint hot for longer, resulting in more evenly cooked leg meat. (If you have more than 30 minutes before you’ll serve dinner, leave the bird covered with foil or in a LOW oven.)
To carve: Remove wings and legs at the joint. Pull the meat from the bone and tendons, and cut the meat against the grain. Cut each breast from the bone, and place on a cutting surface. Cut across the grain into 1/4-inch-thick slices. If desired, serve with pan gravy. Have a happy Thanksgiving!
Tip: A nice way to present the turkey is to place the carved dark meat on the platter, the drumsticks on either side, and the unsliced breasts on top of the dark meat, to slice at the table. This keeps everything warm and the breast meat juicy. (If desired, after oven is turned off, hold the platter in the warm oven 15-30 minutes before serving – but note that the meat will be slightly less juicy this way).
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...