I promised directions, so here they are. I will be cooking our turkey on Sunday and will let you know how it goes!! Good luck with yours! Check out the entry before this one to see all the yummy veggies we will be roasting with our bird. And...if you read this soon, come see us at the Farmer's Market tomorrow 9/3/11.
If turkey is frozen, place the wrapped turkey in the refrigerator for 3-4 days to thaw (allow 5 hours per pound of turkey to completely thaw) OR placed wrapped turkey in a sink and cover it with cold water – allow 30 minutes per pound of turkey to thaw. Change water frequently.
Once thawed, brush turkey with olive oil and sprinkle with fresh or dried herbs. Place turkey, breast side down, on a flat rack in a shallow roasting pan, about 2 inches deep. Some like to add 1 cup stock to the bottom of the pan before cooking, which creates some steam and helps keep the turkey moist but doesn’t prevent browning the skin. Turn the turkey over to breast side up during the last hour or so – this results in moist, white meat. The turkey is done when a meat thermometer (inserted deep into the thickest part of the thigh next to the body, not touching the bone) registers 165 degrees F. and drumstick is soft and moves easily at the joint.
If you want to stuff the turkey, spoon prepared dressing loosely into body and neck cavity just prior to roasting. Remove stuffing immediately after roasting.
Approximate Roasting Time (at 325 degrees F. oven) - PLEASE NOTE: BOTH VARIETIES OF OUR TURKEYS TAKE SIGNIFICANTLY SHORTER TIME TO COOK, SO GO BY TEMPERATURE TO GUARANTEE IT'S NOT OVERCOOKED (ours was done about 1-1.5 hours before we thought it would be).
Weight Roasting Time Roasting time(stuffed)
6-8 lbs. 2 ¼ to 3 ¼ hours 3-3 ½ hours
8-12 lbs. 3-4 hours 3 ½ to 4 ½ hours
12-16 lbs. 3 ½ to 4 ½ hours 4-5 hours
16-20 lbs. 4-5 hours 4 ½ to 5 ½ hours
20-24 lbs. 4 ½ to 5 ½ hours 5 to 6 ½ hours
24+ lbs. 5-6 hours 5 ½ to 6 ½ hours
Begin checking for done-ness about one hour before end of recommended roasting time. Time is affected by type of oven, oven temperature, & degree of thawing.
When skin is golden brown, shield breast loosely w/ foil to prevent over-browning.
Friday, September 2, 2011
Thursday, September 1, 2011
The 'veggies' of our labor
Thanks for a successful chicken pickup. Our first turkey pickup is today. We processed about 30 turkeys. We can't wait to fix ourselves a nice turkey dinner with our fresh garden veggies...
You too can have a completely local turkey dinner. Order your turkey now!! Tell your neighbors and your friends. We're having a farm day on Sept. 17 (changed from Sept. 10 because that day was becoming way too busy). Come see the animals in action!!
You too can have a completely local turkey dinner. Order your turkey now!! Tell your neighbors and your friends. We're having a farm day on Sept. 17 (changed from Sept. 10 because that day was becoming way too busy). Come see the animals in action!!
Friday, August 5, 2011
Processing Poultry: A little story about Ole McDowell & Mr. Bird
Once upon a time, there was a chicken farmer. He wanted to raise egg-laying and meat chickens and turkeys naturally, running around on pasture - but he didn’t know how he would process them. He met a nice man who was a butcher by trade, who also had all the equipment for a mobile poultry processing facility. The first year, the processor, Mr. Bird, drove out to the chicken farm and in the most clean and humane way possible, ‘processed’ the chickens. The chicken farmer was then able to sell them to his friends and family. The chickens were nicely plucked and their innards were properly removed and disposed of. All was hunky dory.
Then one day the chicken processor learned from some (state)government people (what a mess) that even though he followed all their rules, he was being shut down and could no longer process chickens the way he had been doing all along. So the chicken farmer was left scrambling to find someone to process the rest of his birdies. Thankfully, a temporary substitute was found, but the farmer still missed Mr. Bird. In time, Mr. Bird built a small, local, chicken processing facility in Utah – the first of its kind. He made sure to talk with higher (federal)government people so he wouldn’t all of the sudden get shut down again. They inspected and approved his facility. He called the farmer to inform him that he now had a USDA approved custom-exempt processing facility. Not a moment to soon since their chickens were getting bigger by the day.
Now the farmer and his wife are very happy. This was causing them big headaches. The processor said he’d have to raise the price of processing chickens by $1.50 per bird and turkeys by $3 per bird in order to pay for this facility and feed his li’l wife and kids. This makes the farmer have to raise his price on poultry by the same to help make farming worth it.
Though he hasn’t turned a profit yet, the farmer knows that there are many ways to measure success. Supporting the local farmer, the local processor – shortening the distance the food has to travel, knowing what is put into the food he raises for his family and friends, and respecting the land and animals are just some of his measures of success. Ole McDowell and Mr. Bird get to work together again. The end.
This is a picture of Mr. Bird and his mobile processing facility...the 'before' if you will. The 'new' pic will be up soon.
Then one day the chicken processor learned from some (state)government people (what a mess) that even though he followed all their rules, he was being shut down and could no longer process chickens the way he had been doing all along. So the chicken farmer was left scrambling to find someone to process the rest of his birdies. Thankfully, a temporary substitute was found, but the farmer still missed Mr. Bird. In time, Mr. Bird built a small, local, chicken processing facility in Utah – the first of its kind. He made sure to talk with higher (federal)government people so he wouldn’t all of the sudden get shut down again. They inspected and approved his facility. He called the farmer to inform him that he now had a USDA approved custom-exempt processing facility. Not a moment to soon since their chickens were getting bigger by the day.
Now the farmer and his wife are very happy. This was causing them big headaches. The processor said he’d have to raise the price of processing chickens by $1.50 per bird and turkeys by $3 per bird in order to pay for this facility and feed his li’l wife and kids. This makes the farmer have to raise his price on poultry by the same to help make farming worth it.
Though he hasn’t turned a profit yet, the farmer knows that there are many ways to measure success. Supporting the local farmer, the local processor – shortening the distance the food has to travel, knowing what is put into the food he raises for his family and friends, and respecting the land and animals are just some of his measures of success. Ole McDowell and Mr. Bird get to work together again. The end.
This is a picture of Mr. Bird and his mobile processing facility...the 'before' if you will. The 'new' pic will be up soon.
The EGG-mobile
After much ado, I am finally able to post a slideshow of the process of building the egg mobile. What a project! Enjoy...and stay tuned because we're hopefully planning a farm day for the last Saturday in August (27th) - a day to bring yourself and kids to see the farm.
About the egg-mobile: Danny was gifted a trailer from a friend – and used his creativity to dream up this egg-mobile. Shawnee’s dad is a builder and an artist, so he helped design the thing, and her brother helped on the labor too. Between the three of them, this is what they came up with. And I can tell you, the chickens LOOOOOVE it! It’s like the Marriott of chicken hotels. It’s a moveable structure that holds about 32 egg laying boxes lined with hay. The boxes can be closed at night so the chickens don’t sleep and poop in them. The sides open giving easy access to the eggs each morning. It has an Aluminum shingle roof, compliments of Alumilife and the Aluminum Shingle Company. Thanks to all who designed, built, and transported this beauty!(which included a flat tire that left the egg mobile on the side of the freeway overnight!!) We have so many pictures, (none of the flat tire experience though, they were too graphic for a family blog!! Or was that the audio that was too graphic?) enjoy the slideshow.
About the egg-mobile: Danny was gifted a trailer from a friend – and used his creativity to dream up this egg-mobile. Shawnee’s dad is a builder and an artist, so he helped design the thing, and her brother helped on the labor too. Between the three of them, this is what they came up with. And I can tell you, the chickens LOOOOOVE it! It’s like the Marriott of chicken hotels. It’s a moveable structure that holds about 32 egg laying boxes lined with hay. The boxes can be closed at night so the chickens don’t sleep and poop in them. The sides open giving easy access to the eggs each morning. It has an Aluminum shingle roof, compliments of Alumilife and the Aluminum Shingle Company. Thanks to all who designed, built, and transported this beauty!(which included a flat tire that left the egg mobile on the side of the freeway overnight!!) We have so many pictures, (none of the flat tire experience though, they were too graphic for a family blog!! Or was that the audio that was too graphic?) enjoy the slideshow.
Thursday, July 28, 2011
EGGS!!
Since we have the egg-mobile up and running, and more of our chickens are starting to lay, we can offer eggs regularly now. We have a weekly pickup at our house so contact us to begin getting delicious, beautiful pastured (not pasteurized) fresh eggs. Here is our favorite article: Why is eating pastured eggs so good for you?
And this is where our eggs are laid.
And this is where our eggs are laid.
Wednesday, July 27, 2011
Trials & Travails of farming
Hmmmm….where do I start? We decided yesterday that we probably need to do a post on the travails of farming. Lest you think it’s all free sailing, let us share some of the setbacks we’ve had this year. We’re not looking for sympathy here (but if you want to send us a sympathy card, we would display it on the fridge), but since you are our community and our friends, and you are the reason we farm, why not share it all?
First, there was a lot of thought that went into deciding whether or not to even farm this year. A few things fell into place at the right time which allowed us to do it, and here we are. We value hard work and have definitely grown closer as a couple and family as we work together. One of our favorite things is chicken pick-up days, when we get to see you all. Since we haven’t had one of those for awhile, we are very much looking forward to seeing you all at the next one (mid-August).
Anyhow, my fingers are rambling now. So…there was the project of moving up to Wanship. The egg-mobile took 2 days to pull up there, with one flat tire and 2 borrowed trucks and lots of family help – all of which made us a day late to Danny’s family reunion (but not a dollar short). We had to wake up at about 3 am to go catch the birdies in the dark (trust me, it’s much easier this way) for the big trip. We had to borrow Shawnee’s uncle’s big trailer and her dad’s big truck (good thing they work in the construction business) to haul the shelters up there and thankfully they all made it with little damage.
Saffron has had her own share. She was scratched by a rooster (not one of ours) a couple months ago :(
Then, we’ve had some processing wrinkles to iron out and are now waiting to hear that a stand-alone processing plant has been built and inspected, ready to use for our next batch!
Yesterday, we found out that a pipe had burst in the Wanship field resulting in a flood that took 100 chickens out on the pasture. Thankfully it wasn’t more, but it was a setback nonetheless. We helped ourselves feel better by driving up Millcreek canyon and going on a beautiful hike in the pouring rain. If you haven’t been up the canyon yet this season, you must…it looks like we live in a bright green rainforest!
So why do we keep doing this you ask? Well…we value raising our own meat, love seeing the birds out on pasture really doing what birds do and eating what birds eat, and connecting with our local community as farmers. We realize that certain risks come with this type of farming, but so many benefits come as well – including seeing the sun rise most mornings, satisfaction of raising and eating our own locally produced food, building relationships with individuals and local businesses within the community, and being able to say “chicken sheeeit” on a very regular basis with a long drawl. Thanks for reading – hopefully some of you are reading this and getting some information and enjoyment out of it. If not, it’s kind of fun typing it anyway!
First, there was a lot of thought that went into deciding whether or not to even farm this year. A few things fell into place at the right time which allowed us to do it, and here we are. We value hard work and have definitely grown closer as a couple and family as we work together. One of our favorite things is chicken pick-up days, when we get to see you all. Since we haven’t had one of those for awhile, we are very much looking forward to seeing you all at the next one (mid-August).
Anyhow, my fingers are rambling now. So…there was the project of moving up to Wanship. The egg-mobile took 2 days to pull up there, with one flat tire and 2 borrowed trucks and lots of family help – all of which made us a day late to Danny’s family reunion (but not a dollar short). We had to wake up at about 3 am to go catch the birdies in the dark (trust me, it’s much easier this way) for the big trip. We had to borrow Shawnee’s uncle’s big trailer and her dad’s big truck (good thing they work in the construction business) to haul the shelters up there and thankfully they all made it with little damage.
Saffron has had her own share. She was scratched by a rooster (not one of ours) a couple months ago :(
Then, we’ve had some processing wrinkles to iron out and are now waiting to hear that a stand-alone processing plant has been built and inspected, ready to use for our next batch!
Yesterday, we found out that a pipe had burst in the Wanship field resulting in a flood that took 100 chickens out on the pasture. Thankfully it wasn’t more, but it was a setback nonetheless. We helped ourselves feel better by driving up Millcreek canyon and going on a beautiful hike in the pouring rain. If you haven’t been up the canyon yet this season, you must…it looks like we live in a bright green rainforest!
So why do we keep doing this you ask? Well…we value raising our own meat, love seeing the birds out on pasture really doing what birds do and eating what birds eat, and connecting with our local community as farmers. We realize that certain risks come with this type of farming, but so many benefits come as well – including seeing the sun rise most mornings, satisfaction of raising and eating our own locally produced food, building relationships with individuals and local businesses within the community, and being able to say “chicken sheeeit” on a very regular basis with a long drawl. Thanks for reading – hopefully some of you are reading this and getting some information and enjoyment out of it. If not, it’s kind of fun typing it anyway!
Wednesday, July 13, 2011
We've mooooooved to Wanship
It’s high time for another update…and this one is a big one. Big for us anyway. We moved everything from Draper to Wanship. Everything. Brooders and equipment, chickens, turkeys, shelters, watering and feeding equipment, fences, solar chargers and the eggmobile (that requires a whole post itself, so look for that later). Danny has been working like crazy and luckily we’ve had family to help watch Saffron on those long farm days. We are so thankful to have been able to use the land in Draper (thanks to Bell Organics) to get our start. It worked great while we needed it, and we are also very excited to be in Wanship now. Here are some things we love about Wanship.
1. Same distance from our house as Draper.
2. Beautiful, scenic drive to and from our home.
3. Surrounded by farm land – horses, cows, sheep, and manure.
4. Running (irrigation) water!
5. Cooler temperatures on those hot days.
6. Lots more space.
7. Long term availability.
With the help of a few saintly volunteers and some kind family, we are officially moved. Thank you, thank you, thank you!
And now for the best part…pictures!
1. Same distance from our house as Draper.
2. Beautiful, scenic drive to and from our home.
3. Surrounded by farm land – horses, cows, sheep, and manure.
4. Running (irrigation) water!
5. Cooler temperatures on those hot days.
6. Lots more space.
7. Long term availability.
With the help of a few saintly volunteers and some kind family, we are officially moved. Thank you, thank you, thank you!
And now for the best part…pictures!
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