HAPPY THANKSGIVING

We hope you enjoy your
Pasture Raised Turkey.

This year we have had a record number of Turkeys ordered, so we will have a refrigerated truck in our upper parking lot, with staff members manning check out tables to assist you in retrieving your bird!

Picking up your Thanksgiving order at Hickory Nut Gap Farm.

This year we have had a record number of Turkeys ordered, so we will have a refrigerated truck in our upper parking lot, with staff members manning check out tables to assist you in retrieving your bird!

The staff members will take your name, check our master list, get your preferred size range, and find a turkey that is as close to your preference as possible from our existing stock. Our stated size request policy is first come first serve in regards to size- we shall do our best to accommodate you with our stock.

After your bird has been selected, we will check you out right there and deduct your deposits from the total. The turkeys will be in large plastic bags, secured with a tie, feel free if you deem it necessary to bring a large cooler, cooler bag. If you want to go into the store for more shopping, you can drop your bird off at your vehicle upon conclusion of payment and head to the farm store- we’ll be open to help you get stocked up!

All turkeys will be fresh and ready for you to cook.

TURKEY PICK UP DAYS:

Fri Nov 19th: 12pm – 5pm
Sat Nov 20th: 10am – 5pm
Sun Nov 21st: 10am – 5pm
Mon Nov 22nd: 12pm – 5pm
Tues Nov 23rd: 12pm – 5pm
Wed Nov 24th: 12pm – 5pm
Thanksgiving: CLOSED
Fri Nov 25: CLOSED

VEGETARIAN
FED

PASTURE
RAISED

NO
ANTIBIOTICS

NO ADDED
HORMONES

PREPARATION & COOKING INSTRUCTIONS

TURKEY BRINING INSTRUCTIONS

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 recipe.

Ingredients:

1 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, discard brine and roast as directed.

TURKEY COOKING INSTRUCTIONS

  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.

PASTURE-RAISED TURKEYS

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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