Update 2012: We do not have any turkeys for the season
Thank you for your previous patronage!
Here are some photos from previous years:
Some of our heritage poults we hatched from our flock in 2010:
Turkeys free ranging on our Swing! The turkeys have run of the farm, and tend to follow us about. We find them to have a fun, curious and friendly temperment.
Shown below roaming with some piglets.
Here are some others
Here are some with Pickle our goose. She is one of the guardians of the flock.
Visiting us on the porch:
2009 Our poults have arrived- day one. This is how they arrive via the post office from a hatchery:
On the first day we place them into our brooder which is a port-a-hut with heat lamps and a straw floor.
On day 4 we moved them into one of the pasture pens with the heat lamps. The pasture pen protects them from predators and keeps them warm until they are feathered out and big enough to free range on the pastures.
They have room to run about on the grass. There are 2 heat lamps for them. You can see the red bell waterer in the center.
Cooking your Turkey:
We have tried several different methods and recipes for turkeys. Our favorite is one we have heard on NPR and is written about in Gourmet magazine. It is simply seasoning the turkey inside and out with salt and pepper, then roasting it at 450 degrees on the lowest rack in the oven. No cover, no basting, no tents. We did that this year with perfect results. The cooking is very fast- use a thermometer for best results, so you do not overcook. Our turkey was done in 2 hours. (cooking time dependent upon weight of turkey) Your oven needs to be clean prior- to eliminate smoking with the high heat.
Our family farm:
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