Pasture-Raised Turkey, no chemicals, no corn or soy feed

Our pasture-raised turkeys are raised humanely and ethically. This is better for your health and the environment.  Our turkeys are moved to fresh grass daily so that they can enjoy the protein of their natural diet: bugs, grasshoppers, seeds, and foraging through clover and pesticide-free green growth. Visit our farm and check them out.

The price of our turkeys reflects the cost of raising them. 
We start with baby turkeys called poults, and for small farmers, the cost is greater than industrial farmers who buy by the thousands. Once they’re out on pasture, our local, non-GMO supplemental feed is a lot more expensive than those being fed genetically-modified grains.

 Pasture-raised turkey meat is a lot more nutrient-dense than industrially-raised meat because, just like us, what you put in is what comes out : }

Fresh grasses and bugs in addition to the protein-rich supplementary grain makes for a lot more nutrients than factory-farmed turkeys that are grown to fatten quickly.

Studies (click here) show that meat from pasture-raised poultry contains a much more balanced omega-3 to omega-6 ratio, which is linked to better heart health in humans. Pastured turkey meat is also very high in all the B vitamins and many essential trace minerals, most notably selenium, zinc, and magnesium. 

Our turkeys are treated humanely - no injections of any kind, no painful debeaking or de-toeing, no living in their own manure day after day. Less stress means healthier turkeys = healthier meat = healthier you.

Pastured turkeys cook faster and more evenly because they're leaner.  

There are plenty of recipes on the web and the general rule of thumb is: 12-15 minutes per pound, uncovered, breast-side down, at 325 degree Fahrenheit. Your thermometer should measure 165F at the thickest part of the thigh.