Happy Thanksgiving and Turkey Tips

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