It's almost that time of year! I know we all get a little stressed around Thanksgiving. The pressure to cook the perfect bird, or the perfect side dish, is real. BUT it is really about the people first and the food second. Here are some tips, tricks and tidbits that hopefully allow you to find more joy and less worry around this holiday. If you plan to get your turkey from Maple Wind Farm, we sincerely thank you for making that choice. We take so much pride in what we do, and the hard work certainly pays off with each bird we place directly into your hands. Literally, one of my favorite things about my job is the big turkey distribution weekend. I always work the Richmond pickup and I get to hand at least half of the turkeys over to all of our amazing customers. Connecting with you all and knowing that what we did here on this beautiful land in Richmond, VT will nourish you, your friends and your family is really something to be thankful for. It might be corny or sappy, but its 100% the truth.
If you are not getting your turkey from us, that's also totally cool. I hope you are sourcing something pasture raised or locally if possible. And I am grateful that you have come here to read about all things turkey related. Maple Wind is full of foodies, farmers and total bird-nerds. We love to share all of these things with anyone who is interested...and will listen! Now I will end my rant and get with the important info...
Our most common turkey questions:
What size bird do I need? : Typically you should plan on 1 lb of turkey per person but if you are looking for leftovers then allow at least 1.5lb per person.
Why does it matter where I get my turkey from? : We are biased but we think our turkeys taste the best! Raising our turkeys on pasture makes a big difference in taste and texture. We strongly believe that animals that have the freedom to forage, walk on green grass, breath fresh air and have exposure to sunlight are the best animals for humans to eat. Not only from a nutritional standpoint, but the actual quality of the meat is higher as this type of farming resembles their natural life.
What kind of life do your turkeys live and how were they raised? : Our flock forages on grass and bugs in addition to the free choice non-gmo grain. They thrive in a big open paddock guarded by our faithful livestock guardian dogs which reduces stress on the turkeys. They have ample shelter in a mobile coop that is moved everyday, their feed and water is inside of their coop “house”. We raise these birds from day-old poults in a brooder for 4-5 weeks before they go out on pasture for the next 16-20 weeks. They have freedom to express their personalities and they are quirky. Some of our staff have perfected their turkey call and hearing them and the birds talk back and forth is quite comical.
How should I thaw my frozen turkey? : That depends on how much space you have in your refrigerator. I think the refrigerator method makes the most sense, and the least mess BUT the water method is faster. Read below for more info on the do’s and don’ts of thawing.
“The Big Thaw”
Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. A package of frozen meat or poultry left to thaw on the counter for more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the "Danger Zone" between 40 and 140 °F — at a temperature where food-borne bacteria multiply rapidly.
Safe Methods for Thawing
Immediately after picking up your turkey, take the frozen turkey home and store it in the freezer until you are ready to begin thawing it. Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.
Refrigerator Thawing
When thawing a turkey in the refrigerator be sure to plan ahead! Allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40° F or below. Place the turkey in a container to prevent the juices from dripping on other foods.
Cold Water Thawing
Allow about 30 minutes per pound. First be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product. Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed (Information adapted from the U.S.D.A Food Safety and Inspection Services)
For lots of information about brining, check out my previous brine blog here and Beth’s blog posted in 2023 all about dry vs wet brining here.
