Hey there, Ellsworth Crossing country! Fall is in the air, and you know what that means—it’s time to start talking turkey. I know Thanksgiving might feel a little far off, but trust me, when it comes to farm-fresh, pasture-raised birds, now’s the time to plan ahead. Each spring, I get the same question from local farmers, “How many turkeys do you think you’ll need this year?” I take a deep breath, think about last year’s demand, sprinkle in a little extra just to be safe, and off we go! Those baby turkeys, or “poults,” are carefully raised all the way until Thanksgiving. So, if you want to make sure you’ve got the perfect bird for your holiday feast, now’s the time to start planning. Let’s dive into everything you need to know to get your Thanksgiving turkey just right!
Why Now is the Best Time to Buy Your Thanksgiving Turkey
When it comes to Thanksgiving prep, turkey is the star of the show, and you don’t want to wait until the last minute to grab yours. Whether you’re eyeing a fresh turkey or a frozen one, getting your bird early gives you the pick of the flock. Trust me, if you’re considering a heritage turkey or a pasture-raised one, these birds fly off the shelves fast. Buying early also gives you time to figure out how much turkey you’ll need per person, ensuring no one leaves the table hungry (and you’ll have those all-important leftovers!). While a fresh turkey is best picked up closer to Thanksgiving, a frozen turkey gives you flexibility—just pop it in the freezer, and you’re set.
Fresh Turkey vs. Frozen Turkey: Which One’s Right for You?
Ah, the classic question—fresh or frozen? If you’re going for taste and texture, a fresh turkey is your best bet. Fresh turkeys retain more moisture, making them perfect for a juicy roast that’ll have everyone coming back for seconds. But the catch? Fresh turkeys need to be ordered and picked up closer to the big day. On the other hand, frozen turkeys are incredibly convenient. You can buy a frozen turkey well in advance and stash it in your freezer. Just make sure you give it plenty of time to thaw—around 24 hours for every 4 pounds of turkey. That means if you’ve got a 20-pound bird, you’ll want to start thawing it about 5 days before Thanksgiving. Planning ahead is key!
How Much Turkey Do You Need Per Person?
One of the biggest questions every Thanksgiving host asks: How much turkey do I need per person? The general rule is 1 to 1.5 pounds of turkey per guest. This gives everyone a generous portion and leaves you with some leftovers (because who doesn’t love turkey sandwiches the next day?). If you’re hosting a smaller gathering, a bone-in turkey breast could be the way to go, but if you’ve got a full house, go for the whole bird to ensure there’s enough white and dark meat to satisfy everyone.
Free-Range, Organic, or Heritage Turkey: What’s the Difference?
If you want to feel good about what’s on your plate, it’s worth considering a free-range, organic, or heritage turkey. A free-range turkey is one that’s been allowed to roam, which gives it a better flavor and texture. Organic turkeys go a step further—they’re raised without antibiotics or pesticides, which is great if you’re trying to keep things natural. Now, if you’re going for the ultimate in taste and tradition, you might want to splurge on a heritage turkey. These birds are from older breeds, raised the old-fashioned way, and they’ve got a richer, more robust flavor. They can be pricier, but for many, the flavor is worth every penny.
Where to Buy a Turkey for Thanksgiving: The Best Places to Order
You’ve got options when it comes to where to buy a turkey for Thanksgiving. Local grocery stores like Whole Foods and Williams Sonoma carry high-quality birds, but if you want something special, consider ordering your turkey online. Companies like Fossil Farms, Crowd Cow, and Porter Road offer mail-order turkeys, which can be a game changer if you’re looking for a specific type, like a heritage or pasture-raised bird. Just be sure to place your order early. Many of these online retailers sell out weeks before Thanksgiving, especially if you’re going for a top-tier bird.
What is a Mail-Order Turkey and How Does It Work?
Mail-order turkeys have been gaining popularity in recent years, and for good reason. If you’re after a heritage bird or a pasture-raised turkey that’s not available locally, mail-order is the way to go. These turkeys are usually shipped frozen or partially frozen, and they arrive at your doorstep ready to be thawed and cooked.
Mail-order turkeys often come with brining kits or seasoning packs, making your job even easier. Companies like Willie Bird and Uncle Ray’s have been doing this for years, so you can trust that you’re getting a high-quality bird.
How to Safely Thaw Your Frozen Turkey
If you went the frozen route, it’s time to start thinking about thawing that bird. The safest way to thaw a turkey is in the fridge. Plan on 24 hours for every 4 to 5 pounds of turkey, so a 20-pound bird will take about 5 days to thaw completely. Make sure to place the turkey in a pan to catch any drips—nobody wants a mess in the fridge right before Thanksgiving! If you’re in a pinch, you can also thaw the turkey in cold water. Just submerge the turkey in a large container, change the water every 30 minutes, and plan for about 30 minutes of thaw time per pound.
Brining Your Turkey: Should You Do It?
Brining your turkey is one of the best ways to ensure it’s juicy and flavorful. There are two methods—wet brining involves soaking the turkey in a saltwater solution, while dry brining involves rubbing the turkey with a salt mixture and letting it sit for a couple of days. Both methods help lock in moisture and flavor, making for a seriously delicious bird. If you’ve never brined before, give it a try this year. It’s a game-changer!
The Perfect Roasting Pan for Cooking a Turkey
You’ve got your turkey, and now it’s time to talk about roasting pans. A good roasting pan is essential for cooking a turkey. You’ll want one that’s sturdy, large enough to hold the bird, and comes with a roasting rack to keep the turkey elevated for even cooking. Investing in a quality roasting pan also helps with cleanup and food safety—no spills or mess to worry about!
How to Cook a Turkey: Roasting, Smoking, and Beyond
When it comes to cooking a turkey, you’ve got options. The traditional method is roasting, but if you want to mix things up, try smoking your turkey or even deep-frying it for a crispy skin and a unique flavor.No matter how you choose to cook your turkey, just make sure it reaches the safe internal temperature of 165°F. A meat thermometer is your best friend here—no guessing games allowed!
Key Takeaways:
Buy Early: The best time to buy your Thanksgiving turkey is now.
Fresh vs. Frozen: A fresh turkey offers a better taste, but frozen is more convenient.
Portion Sizes: Plan for 1 to 1.5 pounds of turkey per person.
Brining: Consider bringing your bird for extra moisture and flavor.
Cooking Methods: Roasting, smoking, or deep-frying—pick your favorite!
Mail-Order: Ordering online gives you access to specialty birds, but order early.
That’s everything you need to know to get your Thanksgiving turkey just right this year. Now, go forth and impress your guests with the best turkey they’ve ever had! Happy Thanksgiving from Ellsworth Crossing!
Pasture Raised Thanksgiving Turkey Recipe
- Approximately 1.5 pounds per person for Thanksgiving turkey dinner. If you want left overs you will want more than this amount.
- Budget about five days to thaw the turkey in a refrigerator. Plan at least 24 hours for every five pounds.
- Two days before Thanksgiving prepare a dry brine and brine the turkey.
- One day ahead refrigerate the turkey uncovered to dry the skin.
- One hour prior to cooking bring to room temperature.
Brining the Turkey
- Use duck fat and liberally spray or rub on the turkey. Use Timbo’s beer can chicken spice and cover the turkey appropriately to your taste.
- Stuff the Cavity
- Brown one pound of pork sausage with sage, garlic, sea salt and cracked pepper. Add in and sauté onions, celery, and carrots with the sausage. Scramble two farm eggs separately and set aside. Use a 1 lb bag of bread crumbs, put them in a bowl. Add in everything from the sauté pan and mix in good with a cup of water to moisten, then toss with eggs and mix. Once this is complete, stuff the cavity in the turkey with the mixture.
- Use farm dairy butter to coat the turkey for crisp and flavorful skin.
- Put left over carrots, celery, onion, rosemary, thyme and sage. Also, sprinkle some of the seasonings on the turkey. The butter will help be a binder for the spices.
- Cook uncovered, check hourly and baste the turkey. For the last hour base each 15 minutes and then take the drippings for gravy.
- Once the turkey is at 165 degrees internal temperature throughout, then bring out to rest. Stick your temperature reader into the thickest part of the breast and the thighs.
- Let the turkey rest about 30 minutes and then carve and serve.
