Turkey Reservation Time!

Don’t miss this chance to reserve your turkey! Reservations close June 30th 2017.

Hello loyal customers,

 

    This year we are making the jump to Certified Organic Feed with no-GMO’s and no Soy. As you may be aware we were already using no soy and non-gmo feed last year. It came to our attention that even though the feed was non GMO the farmers were still using Round-Up (Glyphosate) on the corn.  After making several appeals to the feed mill to push their farmers to more Organic practices failed, we decided to make the jump to Certified Organic feed.
“New Country Organics” in Waynesboro, VA is the mill providing our feed now.We started this farm to first provide healthy food for our family, and then to our customers and friends.  As we learn more about our crippled food and feed supply we continually strive to make changes that bring an end product that is unsurpassed.   You cannot find dairy and meats and eggs in stores, farm markets, and from most farms, that hold to the same high standards that we do.We value our customers very much and have a limited number of turkeys this year for customers that have standing orders with us.  We would like to continue providing you a Turkey as usual.  There has been an increase in price $7.25/lb.  We will need a $50 deposit to reserve your bird.

If you want us to raise a Turkey for you please:
2. Pay the $50 reservation by check, Credit card (by phone), or paypal (on our website prices page).

Reservations close June 30th 2017!

Reserve here!

Only 22 days till Thanksgiving! Turkey Reservations available.

Our Father’s Farm

 

Reserve your turkey!

 

Pasture raised, Non- GMO and No-Soy Turkeys.

Hampton Roads Delivery!  On Farm Pick Up Specials!  Thanksgiving Turkey Reservations:

Saturday, November 19 from 10-2 is our On Farm THANKSGIVING TURKEY pick up day!  And we’re offering amazing specials for people coming to the farm that day.  1/2 off the Herd Share price buy-in price for people signing up for or increasing their herd share(that’s $50 off per share!)  also we’re offering 10% off every $50 retail store purchase (beef, chicken, salves, herbs, LOTS of etc)
We look forward to seeing you out for this festive day! There are lots of sweet animals to visit, calves, kittens, puppies… we’ll have a healthy bake sale going on as well as yummy warm drinks!  Come celebrate fall with us Y’all!

What’s different about Our Father’s Farm Turkeys?

From a young age, these little chicks are raised on Non-GMO and No-Soy feed. They stay in a nice airy brooder for two weeks while they grow feathers and mature. Next, they are moved out to the field where they enjoy fresh air, grass, and bugs! These turkeys live strong happy and healthy lives here! They are never given antibiotics, medications, or GMOs.


 

customer review “I want to tell you all about how wonderful our turkey was! Thank you so much for a moist, tender and flavorful turkey that we all loved and ate sooooo very much of!
Hope your Thanksgiving Day was as wonderful as ours was because we had such a perfect turkey!”
 
Our Father’s Farm and The Fuhrmann Family. 434-656-1188

Turkey Reservations: 2016

Our Father’s Farm

Fresh from our farm to your fork!
Turkeys on pasture!

Have you reserved your turkey for this year?

Thanksgiving? Christmas? Turkey sandwiches made from REAL turkey?  YUM.

All-Natural (no antibiotics  or hormones, Non-GMO and Soy Free feed.)

Pasture-Raised, TRULY free-range, happy, healthy Turkeys.

Call or e-mail to reserve your turkeys, we have a limited supply and usually sell out early!

Pricing and Pick up: $5.25/lb. The Turkeys will be between 15 and 22 pounds. Please make a $40 deposit to reserve your Turkey. You are invited to come with the family out to the farm on the Saturday before Thanksgiving from 9:00 – 12:00 to pick up your Turkey freshly cleaned and ready for cooking.  Some choose to freeze one and save it for Christmas. Some like to order “cut up turkey” and freeze the parts for future meals.  Some order a bunch because… turkey sandwiches are good.

The Saturday before Thanksgiving November the 26th from 9-12.  It’s a perfect day to bring the family out, enjoy the farm and visit the animals.  We always have fresh, yummy AND nourishing baked goods, hot cider and more!

Click here to view previous posts from pick up day!

Click here to reserve yours today!

  “I want to tell you all about how wonderful our turkey was! Thank you so much     for a moist, tender and flavorful turkey that we all loved and ate sooooo very much of! Hope your Thanksgiving Day was as wonderful as ours was because we had such a perfect turkey!”

-satisfied customer

Our Father’s Farm
2664 Deer View Rd Gretna, VA 24557
434-656-1188

Turkey Brine and Cooking Suggestions!

Brine and Cooking Directions

Ingredients:
1 Our Fathers Farm free range delicious healthy turkey 🙂 (this also works with our chicken, just reduce ingredients)
2 1 bottle of sweet white wine (chardonnay is what we prefer)
3 bouquet of fresh herbs if you can acquire them: parsley, sage, rosemary and thyme
4 fresh garlic 4-6 cloves peeled and smashed to release flavor (i smash them with the end of a knife handle)
5 1-2 onions peeled and quartered (optional)
6 1 C kosher sea salt (i use Himalayan sea salt)
7 handful of rainbow peppercorns (or plain if you prefer)
8 water and ice and a cooler

Method:
first dissolve salt in a small amount of warm water in a large stock pot as well as you can and add about 2 cups of ice to cool the water. Next add the peppercorns, fresh herbs (you can use dried if you like. about 6 Tb total), garlic and onion followed by the bottle of wine and cold water until pot is full. Place turkey breast side up in cooler. Pour your pot mixture over all and add ice and water until turkey is covered or nearly. Turn turkey around in mixture a few times to coat and let it rest breast side down in brine. I push the cooler to the “dark side of the deck” and check it at least one time daily to turn it around and add ice if needed.

On cooking day: remove turkey from brine to the kitchen sink (I discard brine under the deck). Rinse well and allow to dry. Melt 1-2 sticks of good quality butter and more wine and herbs and pour this over your turkey before cooking (if you desire… you can substitute with olive oil).
Suggested roasting times vary and recommendations are below. The most accurate measure is with a meat thermometer placed in the thickest “leg part” 180 degrees is recommended. I check for doneness by wiggling the leg and seeing if it’s loose and also by piercing at the thickest part and checking for clear juice not pink. You don’t want to overcook your turkey! We sometimes cook breast side down and then use silicon baking mits to grab and flip the turkey at the end to brown the breast and make crispy skin. This is a two man job :-).

Gravy:
Use the pan juices from your turkey. I use organic corn starch to thicken, but you can use organic flour. Here’s How:
1. First you make a slurry. For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until a smooth paste forms. This is your slurry.

2. Whisk the slurry into the hot, simmering liquid that you want to thicken. Bring to a boil and simmer until any starchy taste has been cooked away. Don’t cook longer, though, as the starch may break down and the liquid will thin out again.
Roasting times are for a preheated 325 degrees F. oven.
Approximate Roasting Times for Stuffed Turkey:
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours

BONE BROTH:
One musn’t forget this all important element of your farm raised healthy turkey! Save all of the bones 🙂 and skin and pan juices that didn’t get used or enjoyed. Put the bones in either the biggest stock pot you have or in a crock pot. Add 2 Tb raw apple cider vinegar with the mother or 1 C white wine, peppercorns, 2 Tb sea salt, garlic and onion (peeled and smashed if desired). Cover all with water and cook for 12-36 hours. Strain out bones (and if using a small crock pot repeat). This makes a nutrient dense broth that can be used for sauces, soups, stews or enjoyed straight out of a mug as is. I add my left over veggies: sweet potatoes, roasted pumpkin or potatoes etc and puree them to make a delicious creamy veggie soup.

 

Tell us how you enjoyed our turkey and recipe!