December Holiday Pickups & Info


We hope you enjoy your Holiday Roast from our farms to your table- scroll down for some helpful information about pickup procedure and cooking tips from the butchery team!

When picking up your Holiday Roast or other special pre-ordered holiday goods, come into the Farm Store and speak to our Retail Associates at the counter. Give them your first and last name and they’ll handle the rest.

Please note your pickup date chosen when your deposit was paid.

Picking up your Holiday order at Hickory Nut Gap Farm.

All of the roasts and holiday goodies will be inside the Farm Store. Please check in with a retail associate at the downstairs counter and provide them with your first and last name. When you purchased your deposit you indicated your chosen pickup date, please notify us as soon as possible of any changes.

The staff members will take your name, check our packed order log for your order details and retrieve your roast or roasts and any other items you may have pre-ordered.

After your items have been retrieved, we’ll use the exact weight of your roast and deduct your deposits from the total. Turkeys will be fully frozen, begin thawing process in your refrigerator within 2 days of preparation. Carving Hams, Rib Roasts and Whole Beef Tenderloins will be previously frozen, full thawed at the time of pickup.


Thursday Dec 21st: 10am – 5pm
Friday Dec 22nd: 10am – 5pm                                                                                                              Saturday Dec 23rd: 10am – 5pm

Sunday, Dec 24th, Christmas Eve: CLOSED

Monday, Dec 25th, Christmas Day: CLOSED







Your rib roast will have the rib-rack cut off the roast and then tied back on- this method is to ensure juiciness and flavor, and give folks who have a hard time carving an easier way to remove the bone. The rib-rack can also be carved with the rest of the roast for folks who live for the bone-in meat!

This simple, foolproof “mathematical method” for making the very best prime rib will greatly increase your chances of success. Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.

You’ll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time’s up, remove the prime rib and slice into the most perfectly medium-rare meat you’ve ever seen. See? That’s all it takes to make foolproof prime rib cooked to a perfect pink that’s somewhere just a shade under medium rare. Just make sure you’re starting with a prime rib that has been brought to room temperature! This is critical in order for the math to work!

Now, while the method could not be easier, there are a couple things that this method requires: a full-size, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation. Here’s another pro tip for you: Because prime rib is expensive, you should always insert a probe-style thermometer to monitor the internal temp of your roast and avoid any chance of over-cooking. Set the probe alarm (125 F for medium-rare) just in case, and pull the prime rib from oven even if there’s still time left on the oven timer. – Recipe by Chef John from Food Wishes


This recipe has a simple seasoning for cooking the tenderloin that most folks will enjoy or easily tweak to their tastes- the sauce served on the side can be substituted for any preferred sauce, dressing or demi-glace. It’s your roast!


2 garlic cloves

2 tablespoons rosemary leaves, plus sprigs

1 2.5 – 4-pound trimmed center-cut beef tenderloin. You’ll be using a thermometer for this recipe, smaller roasts will be done more quickly, larger roasts, less so.

Kosher salt, freshly ground pepper

1 tablespoon vegetable oil

1 cup plain whole-milk Greek yogurt

⅓ cup sour cream

2 tablespoons prepared horseradish

½ teaspoon finely grated lemon zest

3 tablespoons unsalted butter

Flaky sea salt (for serving)
  1. Step 1

    Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1″ apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.

    Step 2

    Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.

    Step 3

    Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.

    Step 4

    Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

    Step 5

    Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.

    Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill. Recipe by Chris Morocco at Bon Appetit


Yield: This produces 1 gallon, which should be adequate to submerge a smaller bird up to 12 pounds. For a larger bird up to 20 pounds, double the entire recipe water included.


1/3 cup kosher salt
½ cup granulated sugar or brown sugar
Small handful of aromatics(garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest)

  1. Remove giblets and neck from inside the bird, rinse bird, pat dry.
  2. Combine salt, sugar, aromatics and ½ gallon((8 cups) of water in a large pot and place over medium-high heat.
  3. Bring to a boil, lower heat and simmer for 5 minutes, stirring to dissolve salt and sugar.
  4. Remove from heat and allow to cool. Stir an additional ½ gallon of cold water(or water and ice) and cool completely.
  5. Pour brine into a container just large enough to hold a turkey comfortably.
  6. Add turkey; add a little more water or ice to submerge it if necessary.
  7. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the bird if it floats.
  8. Chill overnight, up to 2 days.
  9. Remove bird from brine, and rinse thoroughly. Discard brine and roast or smoke as directed (standard roasting instructions below if needed).


  1. If you are choosing not to brine, remove giblets and neck from inside the bird, rinse bird, pat dry and season as desired.
  2. Preheat oven to 350 degrees F
  3. Cover loosely with foil and cook approximately 15 minutes per lb.
  4. Baste with pan juices every 30 minutes.
  5. Remove foil for the last 30 minutes to brown the skin.
  6. Check internal temperature, it should reach 165 degrees F or until the juices from the thigh run clear.
  7. Remove from the oven, loosely tent with foil and let the turkey rest 15-20 minutes before carving.


Your ham is cured and fully cooked, ready to eat. You can let the ham come up to room temp and serve sliced at table, or you can heat it with a glaze of your choice. 

When using a glaze: 

  1. Preheat your oven to 350 degrees F.
  2. Place the ham on a sheet pan and baste with half of the glaze, cover with foil.
  3. Heat ham for 20-30 minutes.
  4. Remove foil, cover with the rest of the glaze and place back in the oven.
  5. Warm until heated through to 165 degrees F, the glaze should begin to brown.

When warming up to serve un-glazed with a demi-glace or sauce on the side, follow above instructions excluding the glaze step, leaving the foil on the entire process to maintain moisture. 


Every Thanksgiving season, the Fairview Farm raises hundreds of pasture-raised turkeys for the holidays.  These birds can be reserved in advance with a deposit and picked up from the farm the week prior to Thanksgiving.

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