Happy Thanksgiving and Turkey Tips

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posted on

November 22, 2023

I hope you got what you needed, turkeys and all for your Thanksgiving meal. We will not be shipping next week to avoid any delivery overwhelm or challenges and give UPS and ourselves a break.

Any orders placed this week or next week will be packaged and shipped on November 27^th.

If you didn’t get a turkey in time for Thanksgiving and still want one for Christmas, I would place your order right away while supplies of the size and type you want last and to ensure safely receiving it in ample time before Christmas.

We still have some Soy-Free birds left in inventory. Shop here.

Turkey Preparation Tips

I interviewed Avyanna about her secrets to preparing a tender and juicy turkey and here’s what she said:

1) Do NOT overcook it.

2) Pack butter UNDER the skin and then slather butter on top of the skin.

3) Place the turkey BREAST DOWN on the pan, as the breast meat dries out the easiest, this will keep it most and cook the drumsticks deeper to the bone.

4) Mix Ground Pork and Ground Turkey in with your bread cubes (not crumbs) into the stuffing for added fat, juiciness, and flavor.

5) Don’t be afraid to pull from the oven early. Your turkey will continue to cook and dry out outside the oven until you serve it. Aim for a turkey cooked medium rare just like a fine filet mignon.

6) Add a little bit of Spring water to the pan to steam your turkey .

7) Her favorite spices are Sage, Thyme, and Rosemary sprinkled on top of the turkey and the same mixed in the stuffing along with celery and onion.

8) If you are preparing a small dinner and don’t like left-overs, bake half your turkey for Thanksgiving and place the other half back in the freezer for Christmas. Or, cook the legs and thighs for one meal, the breasts and wings for a second, and throw the backs and bones into a broth for a third.

9) Lastly, we enjoy making ceviche out of the breast meat. Dice 24 oz. of uncooked turkey meat and place in a quart mason jar. Add to the jar: Blended juice of two freshly squeezed organic lemons (filter out the seeds and fiber), 4 Tbsp of raw honey, 1 Tbsp finely chopped organic celery, 1 Tbsp diced organic red onion, and 1 Tbsp smoked paprika. Screw on the lid and shake all the ingredients together. Chill and marinate in the fridge over night and serve the next day as a turkey salad in a bowl with fresh tomato wedges and raw sour cream. (makes 3-4 servings) Bon Appetit!

Happy Thanksgiving from the Simply Grassfed Families!

Simply Grassfed
Connecting Food & Health

Thanksgiving

The Greenwashing of Our Foods – Part 2

Last year, I wrote an article titled The Greenwashing of the Organic Food Movement.Click here if you missed it, wish to read it again, or to listen to my podcast with Holistic Hilda. I share many valuable resources that you may want to access.For many years, humans and animals have lived quite robustly without disease, strong and happy on unadulterated animal products and plants in their most natural state. A hundred years ago, there was no such thing as organic because most farms and food were organic.Nowadays, finding food or growing food without chemicals is nearly impossible. We are at war with governments, corporations, media propaganda, and peer pressure. Cancer, auto-immune disease, weak bones, mental disorder, autism, dental cavities, SIDS, Downs-Syndrome, eczema, allergies, depression, diabetes, heart disease, ADHD are epidemic. Every year the AMA announces some new, unnamed unique disease. We have a hard time walking a block, yet alone reproducing.The health of our society and most importantly our children is failing. Disease is epidemic and humans and animals have become dependent on artificial life support from drugs, surgeries, and machines.Click here to listen to my latest podcast with the Appropriate Omnivore. Listen to the Podcast Here I spotlight the allowable exemptions in the USDA organic standards that include chemicals, de-beaking, and irradiation as well as standard practices in the organic produce, grain, meat processing, fishing, and honey bee industry.Did you know that if your organic grains and potatoes won’t sprout, they were likely irradiated?Towards the end, I discuss the current USDA mandated vaccination policy of our American wildlife, the laws in Montana, Wyoming, and Idaho that require the vaccination of ALL cattle heifers, and the current air-drop vaccination programs across the U.S. How are shellfish treated? Click Here to watch how our shellfish are “Depurated” ie. sterilized both chemically and with radiation to protect us from harmful microbes. They are bathed in chlorinated, anti-microbial water for 2-3 days and irradiated to kill the bacteria before they ship to your grocery store to ensure we get sanitary, bacteria-free food. What they don’t disclose is that the microbes are there to decompose the toxic chemicals from industry in our waterways. And, their depuration process does NOT remove any heavy metals, petroleum, or chemicals from the shellfish. Thus, it is more likely that if someone was to get sick from seafood, it is from eating the chemical pollutants, not from the fish or the microbes. Scallops without any additives are called "dry-packed", while scallops that are treated with sodium tripolyphosphate (STPP) are called "wet-packed". STPP causes the scallops to absorb moisture prior to the freezing process, thereby increasing their weight. So, buy shellfish directly from the fisher or dry- packed, and don't eat from the Gulf of Mexico, near big cities, or toxic waste dumps like the James River in VA or New Jersey or Boston. Best to procure from PEI, Maine, NC, and a few select places in the Pacific Northwest.Currently, oysters are NOT depurated. So, go with oysters over clams, scallops, or mollusks.Clean food and healthy children or going extinct, however, I’m an “apocaloptimist”. It doesn’t look good, but in the long run, good will prevail.It takes vision, perseverance, courage, and hard work to find and grow food that is actually food.Are you down for the challenge? A healthy future for our children, aligned with the wisdom of nature, depends on us. If you want clean food, Burke’s Garden Farm and Alpine Heritage Creamery are both “Beyond Organic”. All our animals are outdoors getting fresh grass, haylage, grubs, sunshine, fresh air, and fresh water from the creeks and springs in a high-elevation circular valley surrounded by mountains, protected from city or industrial pollution. Simply Grassfed animals DO NOT eat GMO feeds or receive Growth Hormones. All our dairy cows are tested A2/A2 Beta-CaseinAll our cheeses are made with NON-GMO-Pfizer rennets. Click Here to read moreAll our cheeses are raw, never exceeding 102 degrees.Our butcher cleans our meat with either apple cider vinegar or water.We ship our products in biodegradable or recyclable cardboard insulated boxes in the Winter and ship with dry-ice when we can to minimize the plastic gel packs filling up the landfill. Click Here for an updated Healthy Products Resource List. In Optimal Health,Phoenix

Bulk Up on 100% Grass Fed Beef

This Spring has been bountiful with rain and our pastures are lush! This means our animals are also flourishing on green orchard grass, red clover, white clover, fescue, blue grass, dandelion, nettle, violets, burdock, thistle and more!!! Our meat will be as nutrient-dense as ever this year. And, we predict a good hay season to stock up for the Winter.

Our Babes are Back on Grass

Thanks to a warm and wet Spring, our animals are back to rotational grazing on our delicious dark green pastures of orchard grass, clover, dandelion, blue grass, thistle, and other nutritious grasses, legumes, and herbs.

Happy Thanksgiving and Turkey Tips

Turkey Preparation Tips

More from the blog

The Greenwashing of Our Foods – Part 2

Bulk Up on 100% Grass Fed Beef

Our Babes are Back on Grass

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