poultry

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.

Brining

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.

Roasting

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.

Carving

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!

Loren

The beginnings of a young farmer

Do you remember those days when you were young and trying to figure out what you wanted to be in life?

I was 20 years old when I attended a grazing school to learn more about livestock, pastures, and managing them profitably.

After that eye opening experience, I knew what I wanted to do. I set out to bring a farm together where I could raise animals in their natural environment.

Taking a break from the heat and enjoying a nice little breeze.

Taking a break from the heat and enjoying a nice little breeze.

Success is rare with start up farms

The fact of the matter is, my career of choice is a difficult one to get into. However, I think I've discovered the solution. 

I believe that the more I enable you to find clean wholesome nutrition, the closer I'll be to making my dream a reality.

My goal is to develop a community of like-minded folks who love my little family, my little farm, my services, and everything that we're trying to accomplish.

From that community, I will find the support needed to make my wildest schemes a functioning part of the real world.

 

Success is inevitable

This is my mindset, and I believe in it with everything I've got.

I know that I can fill a spot in your life that's been missing.  A connection to real food raised by someone you trust.

You know that every time you cook a Poultry Guy chicken, it'll be delicious, safe from food borne illnesses, and the birds always enjoy a life outdoors.

These are hard to find qualities and they are becoming more and more popular by the day.

 

The ultimate goal

I want you to employ me, I am at your service.  I will raise your chickens, turkeys, and pigs for now, hopefully other animals later.  If you need something I don't have, let me know and I'll see what I can do.

I want you to enable me to bring on other helpful people to serve you in ways that I don't have time to.  For example, a gardener who can supply you with fresh vegetables, a dairyman who milks a few cows and makes cheeses, an intern who takes on daily duties so I can focus on other important things, etc...

I want you to enjoy the farm as if it were your own. Visit the pigs wallowing in their slough, check on the chickens chasing crickets, watch the turkeys strut around and show off, or simply enjoy the regular on-line updates.

I want you to tell your friends about this wonderful experience that I have to offer so that they can join in with us too.

 

This Farm is a work in progress

As we go along, I'm certain that all those things listed above will be happening at some point. It's only a matter of time before the opportunities fall into place and we're off and running.

Probably the biggest obstacle to kicking this all off at this very moment is land accessibility. 

I've continually got my eye out for the right opportunity to lease 10-20 acres and get this farm plan of mine on the map.

If you're on my email list, you'll be among the first to know what's happening when.

Stay tuned!

 

When did you discover the job or activity that you're most passionate about?

Leave your reply below!

So thankful to be back

Friday night, I came home for the first time in almost 3 weeks.  Regular readers know that I was up in Rugby, North Dakota, the geographical center of North America, installing this gym floor at the Armory.

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Absence makes the heart grow fonder, I've heard, and it certainly seems true.  It was just so good to be back with my little family and spending time together again.

Elias getting ready to tear into some delicious grilled maple smoke chicken, and fresh tomatoes and zucchini from a neighbor that Allison sautéed.

Elias getting ready to tear into some delicious grilled maple smoke chicken, and fresh tomatoes and zucchini from a neighbor that Allison sautéed.

Isn't it crazy how fast you fall behind on things when you're not around for a while? I feel like it'll take me another 3 weeks to get everything in order again.

Which, by that time I'll be really close to processing my last batch of chickens for the year.

These guys were tiny little yellow fluff balls when I left, they change so quickly.

These guys were tiny little yellow fluff balls when I left, they change so quickly.

Poor Allison was taking care of Elias, her store, her marketing position for the Farmer's Market, attending two Farmer's Market events a week, tending my baby chicks in the brooder, and rotating my pigs through their slough.

Thankfully her mother could help out a bunch with the store and Elias, but still, Allison was absolutely swamped.

I'm very proud of my wife for keeping the ball rolling while I was gone, no one else could have handled everything so helpfully for me.

I love my family and my animals, being with them is just the best place to be. Don't you agree?

Finally, pictures and news of my little black hogs!

A bit over a month ago, my three sows gave birth to 21 baby pigs.  You should come out and see them sometime soon, they're the cutest little animals to ever scamper the earth.

Just to emphasis, come visit my little pigs, they're adorable and worth a trip. Send me a quick email to see when we're around, we're generally available in the evenings.

lorenfisk@thepoultryguy.com

Here's some pictures just in case you can't make it, but pictures never do justice to the real world.

This was that bright new morning when I walked out to the pig pen and discovered their arrival.  It's  one of the most enjoyable surprises I can think of.

This was that bright new morning when I walked out to the pig pen and discovered their arrival.  It's one of the most enjoyable surprises I can think of.

Fast forward about 5-6 weeks  and you can see how much they've grown compared to the picture above.

Fast forward about 5-6 weeks and you can see how much they've grown compared to the picture above.

I call this my Hog Sled. I just invented it so I could easily move my piggies here and there.   I dump some feed on the floor, they all pile in, and I shut the gate behind them.  It's really easy to motivate a pig.

I call this my Hog Sled. I just invented it so I could easily move my piggies here and there.  I dump some feed on the floor, they all pile in, and I shut the gate behind them. It's really easy to motivate a pig.

I just got them out into this area, I'm very excited about my new setup here.  They will reside in this little square for  up to a week before I rotate them to a fresh and clean area.

I just got them out into this area, I'm very excited about my new setup here.  They will reside in this little square for up to a week before I rotate them to a fresh and clean area.

This one wire is all I need to keep them where I want them.  It's electrified and my little hogs regard it with great respect after they get zapped once or twice.

This one wire is all I need to keep them where I want them.  It's electrified and my little hogs regard it with great respect after they get zapped once or twice.

If you have kids or grandkids, bring them out and take a look.  They need to see these little piglets in real life.

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.

Chicken pickin' time of year

My chickens are growing fast and we're already gearing up to put them all in the freezer by the weekend.

For those of you who have made your orders, you can pick them up Saturday, the 26th, after 4 in the afternoon or arrange to grab them sometime Sunday afternoon.

If neither works for you, send me an email and we'll make something work.

 

I've been taking some pictures so everybody can enjoy just how beautiful the grass and chickens are.  I love this fresh time of year.

I just had 8 piglets born 2 days ago, make sure to have me show them to you when you come get your chickens!  I'll have some pictures up on my next blog post.

Elias is showing me how a rooster crows :-D

Elias is showing me how a rooster crows :-D

Where else can you find such happy chickens?

Where else can you find such happy chickens?

Peekaboo!

Peekaboo!

I will have chicken legs, thighs, wings, breast and such available, I'll post prices and options on the Farm Store page once I figure out what kind of effort it takes to process them so.

Looking forward to seeing you!