Whole Turkey - Cut into 11 pieces

Try the recipe below for perfectly juicy turkey with browned, crispy skin.  It's cooked in parts in half the time with mouth-watering results.

Ingredients

Dry Brine:

• 1/3 cup kosher salt
• 2 Tbsp sugar
• 2 Tbsp whole black peppercorns
• 2 Tbsp dried rosemary
• 1 Tbsp dried sage
• 1 Tbsp dried thyme
• 2 Tbsp garlic powder
• 1 Tbsp dried mustard

Turkey and other needs:

• whole turkey, cut into parts (see below)
• 1/3 cup olive oil
• 2 cups turkey bone broth
• water, as needed

Instructions

1. Combine all of the ingredients together in a spice grinder and pulse to grind. Alternatively, grind the black pepper from a pepper grinder and mix together all of the spices.

2. Place the turkey pieces, skin-side up on a wire rack set inside a rimmed baking sheet. Rub the dry brine liberally all over each piece of the bird, covering completely.

3. Place the rack, uncovered, in the refrigerator to chill for at least 24 hours or up to 48 hours.

4. Remove the turkey on the wire rack from the baking sheet and clean the baking sheet. Line the back sheet with three sheets of heavy duty foil and set the rack back into the pan. Preheat the oven to 425 degrees F and let the turkey sit, uncovered, at room temperature for at least an hour.

5. Rub the turkey with the olive oil and pour 1 cup stock into the bottom of the pan. Roast for 20 mins, then reduce the temperature to 300 degrees F.

6. Roast the turkey, rotating the pan occasionally, until the breast registers 150 degrees F and the thighs are 165 degrees F, about 1 hour 15 mins more. Use a turkey baster to baste the turkey every 20 mins or so with the juices collected in the baking sheet. Add additional stock and water if the pan begins to dry out.

7. Remove the turkey from the oven and tent loosely with foil to keep warm. Allow the turkey to rest 30-45 mins before carving and serving.

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

Like everything else, they 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.

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.