Turkey

Seasonally raised, our turkeys are free range and spend their days grazing on fresh grasses and foraging for nuts, seeds, berries, insects, and other small critters. Order yours early as well sell out every year.

*Turkey orders are complete for 2017.*

*We'll begin pre-orders for 2018 Thanksgiving Turkeys following this Thanksgiving. Thank you!*

 

Make Gorman Heritage Farm turkey the centerpiece of your Thanksgiving dinner.

Our turkey is raised on Gorman’s fescue pasture, eating seeds, bugs and weeds while enjoying the warm sunshine. Their diet is fortified with our own Farm-grown feed of whole grains, meals and minerals. This supplemental diet is balanced to support their growth and optimize their health. As a result they are not only healthier but taste better too!

Reserve your turkey in advance; we sell out every year. Pick-up is the Monday before Thanksgiving (November 20, 2017).

Deposit: $50.00 per turkey
Price: $4.50 per pound (remainder to be paid upon pick-up). Average weight is 15-20 pounds.

The Most Awesome Juicy and Delicious Turkey Ever!

BRINE:
Bring 1 1/2 gallons of water to a boil and mix in 1 cup of salt (1 1/2 cups if you use kosher salt) and a cup of brown sugar. Add four pounds of ice (= 1/2 a gallon of water) to cool it down. Add Mr. Turkey (10-15 pounds). Leave it in the brine for 14-16 hours; a little more or a little less is OK. Take it out, dry it off and place in the refrigerator, uncovered, to air-dry overnight.
BAKE:
Preheat oven to 400 degrees. Rub olive oil over turkey, sprinkle with pepper and place turkey breast side down on a rack in 2-inch deep roasting pan. Roast for 30 minutes. Turn heat down to 350 degrees and cook for 2 more hours. Turn heat down to 225 degrees and roast for another 30-60 minutes. Remove turkey from oven after 30 minutes and using a meat thermometer check the temperature in breast and thigh. Breast should = 160 degrees and thigh should = 175 degrees. If temps are right, carefully turn turkey over and bake an additional 20-30 minutes on 250 degrees to brown the skin on the breast. Remove turkey from oven and allow to rest for at least 15 minutes before carving. Instead of carving the slices parallel to the bone and with the grain, the most tender turkey is had by removing the breasts from the bone and then carving perpendicular to the bone or across the grain.
LEFTOVER IDEAS: