Turkey Drumsticks

A brine and smoke recipe.  Instead of a smoker, you could also bake or cook in an air fryer.

• Brine. For every 1 drumstick, dissolve 1/2 Tablespoon Kosher Salt, 1/2 Tablespoon Maple or Brown Sugar, a few Peppercorns, and 1/2 Cup of water, then pour it in a 1 gallon zipper bag. Add the meat and refrigerate in the brine for about 24 hours. While brining, move the meat around a few times to make sure all parts are covered with the liquid.
• Rinse. Remove the meat from the bag, rinse it so the exterior will not be too salty, and pat the skin dry with a paper towel.
• Fire up your smoker to a temperature of 300°F.
  
• Smoke the turkey leg until the thick part of the meat reaches 160-165°F (71.1°C).
• Serve the smoked turkey leg immediately.

Or try a simple oven roasted recipe:

Ingredients

• 1/2 c. unsalted butter, room temperature
• 1 Tbsp. chopped fresh rosemary
• 1 Tbsp. chopped fresh thyme
• 2 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 2 packs of skin-on, bone-in turkey drumsticks

Directions

• 1. Preheat oven to 325°. In a small bowl, combine butter, rosemary, thyme, salt, and pepper.
  2. Pat turkey legs dry, then generously coat with butter mixture. Using your hands, rub butter mixture under skin.
  3. Wrap each turkey leg in foil and place on a wire rack set in a baking sheet (you can also use a large baking dish; tightly cover top of dish with foil).
  4. Bake turkey legs until an instant-read thermometer inserted into thickest part registers 160-165°, about 2 hours.
  5. Unwrap turkey (or uncover dish). Heat broiler. Broil turkey on high, watching closely, until skin is crispy, 8 to 10 minutes.
  6. Let rest at least 10 minutes before serving.

The absolute highest quality and most delicious turkey you'll find!  Raised with daily moves to fresh organically managed pasture.

Like everything else, the are GMO Free, Corn Free, Soy Free, Antibiotic Free, Vaccine Free, Hormone Free, Chemical Free, and Humanely Raised.

Hand-butchered on our farm using low stress methods.  The harvesting process is zero waste, as everything inedible is composted and the nutrients are eventually returned to our soils.  It's a full circle of life.

All meat.  No water added.  No artificial flavors, no artificial colors, no preservatives, and no tenderizers.

Why are our pasture raised turkeys more delicious and nutritious than conventionally raised turkeys?

The most obvious difference between Pasture Raised and Conventional turkey is living conditions: grass, bugs, sunshine and fresh air compared to an enclosed barn with concrete floors. There are many more differences though!

Conventional: Conventional turkeys are packed tightly in barns and never experience the outdoors.  

Tussock Sedge Farm: Our turkeys spends their infant life in a heated brooder before spending the rest of their life on pasture.

Conventional: Because of the high stocking density, conventional barns are at a high risk of illness and infection.

Tussock Sedge Farm: We utilize low stocking rates and take advantage of fresh air and fresh ground due to daily pasture moves.

Conventional: Conventional turkey will use labels like "Free Range", "Cage Free" or "Natural" to describe their growing practices. These mean NOTHING. The turkeys are all grown the same way.  EVEN "Organic" turkeys are still grown in conventional barns using conventional methods - the feed they receive is simply certified organic.

Tussock Sedge Farm:  No fancy labels or marketing tricks required.  Our birds are raised on organically managed pastured at are lush with grass, clover, and bugs.  

Conventional: Typically fed a steady diet of genetically modified corn and soy.  Conventional turkeys are also fed daily antibiotics to grow faster and ward off disease because of their cramped living conditions.

Tussock Sedge Farm: Our turkeys are fed an organic, non-GMO, chemical free, locally grown ration that is both corn free and soy free. Our birds gain their growth and immunity slowly through exposure to soil, a healthy diet, and space to breathe (no antibiotics ever!).

Conventional: Turkeys are stressed due to overcrowding and forced artificial light stimulation.

Tussock Sedge Farm: Our turkeys experience much less stress in their daily lives, waking with the sunrise and sleeping at sunset. By being able to live outside and express their natural turkey-ness, they are happier and healthier.

Conventional: Conventional meat typically contains residue and traces of antibiotics and glyphosate (among other chemicals).

Tussock Sedge Farm: 100% chemical and drug free.  Plus, many studies have proven that pasture raised meats are higher in many vital nutrients like Omega 3 fatty acids, Iron, Vitamin D, and other antioxidants.