Fresh Turkey for Thanksgiving

Benjamin Franklin, commenting to his daughter about the bird shown on the Great Seal of the US, stated the following:

“I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America… He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”
Source: Smithsonian Mag via the Franklin Institute

Yes, it is true that turkeys are a bit vain and silly. But I’m not sure about that courageous part.

The turkeys we raised this year are heritage-crosses, meaning that two heritage breeds were crossed. Like all of our animals,  the turkeys have been raised outdoors in fresh air and sunshine, regularly moved to fresh grass, and provided with non-GMO grain.

We will have six turkeys available Monday or Tuesday, November 20 or 21 (the week of Thanksgiving),  and they will be sold fresh (not frozen). We are guessing that they will be between 10 and 20 lbs and cost between $70 and $100 each.

Cooking helps with recipe links follow.

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Hungarian Goulash

Here is a delicious, oven slow-cooked beef recipe. It comes from Jenny McGruther at Nourished Kitchen. She has written several books, including one by the same name – The Nourished Kitchen – available both at amazon and OCPL.

Here is her recipe with my notes:


3 tablespoons lard, butter or oil
3 medium yellow onions, chopped fine (OR 3 cups of vegetable combination, like celery and mushrooms)
¼ cup sweet paprika
2 teaspoons whole caraway seeds
2 pounds beef chuck roast cubed (OR your choice of beef)
1 cup long-simmered beef bone broth, beef stock or water
1 tablespoon red wine vinegar (OR plain vinegar)

Heat the oven to 275 F.
Melt the lard or fat in a Dutch oven over medium-high heat. Cook the onion or vegetables for a short time to begin to soften. Turn heat to low and continue cooking until soft and tender.
Stir the paprika and caraway seeds into the onion or vegetables, and then stir in the cubed beef, stirring constantly to prevent the paprika from burning. Cook the beef in the onions and spices about 4 minutes, then stir in the beef bone broth and vinegar. Cover the pot and transfer it to the oven. Allow it to cook in the oven until the beef is tender, about 2½ to 3 hours.
Serve over noodles (OR some starch – rice, potatoes, bread).

Other notes: If possible, cook it on the top of the stove in the same pot as you will cook it in the oven. If not possible, you could transfer to a different dish to cook in the oven. Probably, you could also transfer it to a crockpot or slow cooker and cook it on high for 3-4 hours or on low for 5-6 hours. I haven’t tried that to see how that would work.


Jenny’s original recipe