1 Easy Recipe for Those Who Appreciate Simple

Thanksgiving day would be much less stressful for a host if she didn’t have to cook a $45 bird for a large group of people. That annual experience makes it hard to remember what you should improve on one year to the next.

If you ask Allison, she’ll tell you that we spent our entire second winter eating turkey. It was a unique experience that left us fairly confident when cooking up a turkey.


Before Sunday, I’d never brined a turkey before, so I decided to give it a try.

I just used a basic ratio, 1 tablespoon of coarse kosher salt for every cup of water. Make sure it’s dissolved.

Some people add a bunch of seasonings while brining, but I just wanted fast and easy.

I placed my turkey in a tall stock pot and filled it as high as I could with the brine. I wanted to immerse the bird, but couldn’t quite get its tail end submerged.

You’ll want to brine for at least 12 hours, but some people like to go for 24.

I’ve always seen it recommended that you brine in the refrigerator, but I left mine on the counter top.

Why is brining important?

Like I mentioned, Sunday was my first time brining a turkey and I have cooked a bunch of them.

It really did seem like the flavor of the meat was more pronounced and enjoyable because of the brine.

If you go without it, it’s still a great eating experience, but you can take those flavors to a higher level without much effort. It does take a little foresight though.


We were having turkey for our noon meal on Sunday, so we set the oven on 350, threw the turkey in at 8:30 and pulled it out at 12 when we got home. My 16 pounder was approaching too well done in that 3.5 hour time frame.

Keep an eye on internal temps, you’ll want to breast to be about 165, and the thigh to be about 180.

I like to put 1/2 inch of water in the bottom of the pan, it seems like it keeps the turkey from burning to the bottom.

I also like to roast with the lid on, it keeps all the moisture contained and you’ll have something left to make gravy with when it comes out.

Without a lid, the moisture will mostly cook out of the pan, and the turkey is more at risk of becoming too dry, in my experience.

If it tickles your fancy, sprinkle several of your favorite spices on the bird before you throw it in.

I’ve come to the conclusion that starting with high quality meat is far more important than trying to get the perfect spice combination.


When you pull that turkey from the oven, give it a good 10 minutes on the counter to cool before cutting into it.

Something about slicing it open right away allows lots of moisture to evaporate. If you’re concerned about keeping it moist, you’ll let it sit for a bit to sorta stabilize those juices.

The Results

Everybody dug into our early thanksgiving spread and found it quite satisfying. we did it, I’m confident that you can pull it off real easy too.

Please shoot me a review once you’ve used my recipe!

Happy Thanksgiving!


It's never too early to start thinking about Thanksgiving

Most Thanksgiving day cooks wait until the last minute to pick up a frozen turkey from Wal-Mart for $1.40/lb, just in time for the big day.

These people are making a sad, uninformed, mistake if you ask me.

Why is this a mistake?  Because that turkey was never let outside to enjoy the sunshine, chase grasshoppers, eat all kinds of plants, and get lots of good healthy exercise.

That turkey from Wal-Mart had its beak clipped so it couldn't cannibalize its brethren(really high stress environment), had the ends of its toes whacked off so it wouldn't hurt the people handling them(they have really powerful legs), was raised wing to wing with thousands of others, fed a strict diet of high protein feed to make them gain weight as fast as possible, and then likely had a long uncomfortable highway ride, huddled in a cramped cage to their ultimate demise.

I'm giving you the very best case scenario. Reality was possibly far worse when we take into account the tendency for calculated animal abuse in these operations. Also, not to mention the vaccines and drugs used to keep them on their feet so they could be sold.

No one really knows what you're serving your family when you buy from Wal-Mart.

Everybody knows how my turkeys were treated, raised, kept, etc... I'm a compassionate, transparent, husbandman and I love my animals.  I'll be sending you pictures and everything.

I get them straight from the hatchery, only provide unmedicated feeds, administer no vaccinations, give them freedom to roam, slaughter them as quickly and pain free as possible right on the farm, and inject no "flavor enhancing solutions" to improve their taste(none needed when raised correctly), and they keep all their toes and beaks until the very end.

So there it is folks, order from me and you'll have a clear conscience when you give thanks on Thanksgiving day with your friends and family.


I am ordering babies on the 13th of this month, order your turkey before then to secure one.  I won't have many extras, if any.   

Please specify desired weight.

I am planning to process my birds the weekend before Thanksgiving so they're fresh and ready for your table. 

I also plan to have them weighing about 11-20 lbs.

My asking price will be $2.99/lb.

That's a total price of $33-$60 depending on size.


Email me here: to make your order and ask any questions you might come up with.

I've been promising this, now I've delivered!

While conversing with potential customers at my farmer's market, I was frequently passed by because my chickens were not cut up.

I solved the issue and I want to unveil my new offerings. 

In my Farm Store, I now have all parts of the chicken conveniently separated and available.

I imagine this is important to you because it'll thaw out faster, you wont have to even lift a knife, and it'll cook faster too.  Talk about saving time!

Not only that, grilling my chickens just got a whole lot easier too.  Here's how I like to do it!

One thing that I haven't posted yet because I lack a decent picture, is soup stock bones.

If you just want to make your own chicken soup and get all the awesome flavors out of those bones, this 2.7 lb package is for you.

$3.85/lb is my asking price and some of those bones even have a little meat on them yet.

By the way, my little Use The Whole Chicken Cook Book (red button at bottom of page) will show you the very best recipe for chicken soup if you haven't checked it out yet.

My cut up chickens are all that's available through the summer now, I will have whole chickens available only directly after processing.  I'm thinking to have another batch ready in late August.

Just another April snow day!

I made my chick brooder more weather proof before this snow and wind blew in.  I had some foam laying around that I used to insulate everything a little better.

I made my chick brooder more weather proof before this snow and wind blew in.  I had some foam laying around that I used to insulate everything a little better.

See? Warm and comfy!

See? Warm and comfy!

Looking for more handouts :D

Looking for more handouts :D

At least I didn't have to milk her 100% outside anyhow.

At least I didn't have to milk her 100% outside anyhow.

Kit is just trailing along as I do my chores.

Kit is just trailing along as I do my chores.

Elias was sleepin' hard when I walked in :) He wanted to go outside with me, but I don't think it'll happen today.

Elias was sleepin' hard when I walked in :) He wanted to go outside with me, but I don't think it'll happen today.

Allison tidying up the kitchen after breakfast, she's the best.

Allison tidying up the kitchen after breakfast, she's the best.

"Enjoying" the snow!

"Enjoying" the snow!

Eating animals, is there a difference?

I read a book recently that I found to be rather repulsive, disgusting, and quite eye opening.

Eating Animals was the title, written by Jonathan Safran Foer.

Jonathan reminded me of the importance of choosing to eat ethically raised animals verses animals that have been consistently abused.  He described in gory detail the issues surrounding Concentrated Animal Feeding Operations and the slaughtering plants that ultimately process animals for our consumption.

Perhaps a question that should be answered is how do I define animal abuse?

In my mind, I appreciate animals as God's creation, and as such, they play a very special role on this planet.  Does a pig perform his God given duty while residing on concrete slats hanging over a manure pit where air quality is horrible at best?  Do chickens get to obey their instincts in a barn that never allows sunlight, and they wallow in their own manure coated wood chips?

Animals denied fulfillment of their own specific nature are all you can find in Wal-mart, and there are only a few good options at Cobourns.  

In the name of "cheap" meat, we have, as a society, allowed CAFOs to exist and they're expanding even today.

Unfortunately, though this meat may be cheap on the store shelf, there are many hidden costs in the production of these animal products.

The environment suffers, employees suffer, and ultimately consumers suffer too.  CAFO meat is unhealthy on every level of production and consumption, this is becoming very well documented.

So please, take the time to find out how your meat reached your plate.  Every bite you take is influencing the world we live in, and that can be a good thing.

Next time, I'll share what I learned about slaughter plants from this book, Eating Animals. I'll tell you this: it's disturbing.

Have you noticed this too?

Lately, I've been struck by the numerous billboards, and TV/radio commercials featuring promotional soda pop schemes.

They're absolutely everywhere and I can't help but think of the expense of their campaign for publicity.  I did a quick web search and discovered that in 2014, Coca-Cola spent $3.499 billion on advertising.


Here's the part that's disgusting to me.  I discovered that kids are often the most targeted group for this ginormous marketing plan.  Kids.

I'm beginning to understand my role as an educator to my children regarding the realities of things they might find attractive.

My theory regarding the multitude of soft drink ads, was that these companies are losing business and are trying to insure their future.

I found an encouraging article in the NY Times that said between '03 and '14, children drinking a pop on any given day dropped by 20%, and fell 11% in adults.

Another site said that bottled water sales surpassed soft drink sales for the first time in 2016.  They also mentioned that we simultaneously hit a 31 year low in soft drink consumption.

How's that for some uplifting news?  It seems to me that we're moving in the right direction as a society in this area anyhow.

Soil health, the basis of all health and well being.

In my experience reading health tips and tricks, only in the "radical/alternative" health world have I found consistent emphasis on the importance of meat and vegetables raised in/on healthy soil.

I believe soil condition is one of the most overlooked factors in determining where healthy food comes from.

First, before anything else, we need to know what healthy soil is.

A balanced and complete soil has more individual life forms in a teaspoon's worth, than the human population on earth.  

Unfortunately, soil that is tilled often, chemically bombarded, and compacted by heavy machinery is continually set back in developing the complexity needed for health and wellness.

Alternatively, healthy soil should only be lightly ruffled, periodically massaged by animal feet, fertilized with fresh manure, and left to rest until plant growth has fully recovered.

If you are concerned with the quality of your food, you should be aware of how your farmer treats his/her soil.  Herein is the importance of shopping local, food literacy is the first step towards maintaining a healthy lifestyle.

Major health tip: Just because it's labeled organic doesn't mean it's healthy and nutritious.  Often times, organic methods are just as, or more, destructive than non-organic.

Stay healthy my friends :)

Goodbye '17, you've been good to us!

To me, nothing feels better than looking back and seeing positive advancements in my own life.  Simultaneously, regret is one of the least favorite things I view my past with.

Whatever last year looks like, the most important thing is that it's over.  We've got a new year ahead, and we need to plan it out if we want to improve on last year.

"Failure to plan is planning to fail" -Unknown

Hence, New Year's resolutions.

From what I see, many people make empty promises to themselves and never come close to fulfilling their "plan." 

So, we must make our new plans with the fullest of intentions, and purpose to carry them out, if we truly desire positive change.

This is particularly hard for me because I struggle with self motivation.  One way around this issue is to make myself accountable to someone else, my wife for example.

I extremely dislike disappointing others, so this is a great way for me to stay on track.


Now, My New Year's Resolutions!

  1. Grow my little Poultry Guy business to provide chicken and turkey for 100 families
  2. Provide consistent and helpful info all year long to my email list
  3. Find a way to be self employed while getting The Poultry Guy up and running (anyone have a leaky roof, or trees/brush to remove?)
  4. Build healthy soil, improve the water cycle, raise healthy happy animals, so all my patrons may improve their own health and wellness through the ultimate nutrition

That's all for now, stay warm my friends!