Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Greater Boston Area >
Nov 20, 2007 04:36 PM

Out Post Farm

Not to be responsible for a stampede on what is possibly the busiest day of the year for these folks, but someone brought me a "leftover" sandwich half they couldn't finish. It was from Out Post Farm in Holliston. Normally these well intended gestures end up in a fridge clean-out, but this looked pretty interesting.

Fresh roasted turkey, a thin layer of stuffing, lettuce and cranberry sauce on fresh wheat bread. It was perfectly rapturous, as was the pecan pie they also brought home. OMG. Like no sandwich I have ever eaten outside of my kitchen. Phenomenal. They make an array of pies, sell Turkey dishes of all sorts, and produce in season, as well as Barbecue.

This place is located at 300 Prentice St. in Holliston, just off Route 16.

  1. Click to Upload a photo (10 MB limit)
  1. Your stampede will end quickly. The wait there this week is 1-2 hours with everybody picking up their wonderful turkeys and fixins.They may not be makin sangwiches.

    1. I've bought turkeys here for five years now and I am going to cry fowl. I noticed a refrigerated container truck backed up the loading dock one year and suspected that it was delivery of birds. Take a look around the property and you will find it hard to believe that they have the capacity to raise enough birds for the Thanksgiving day holiday. I specifically asked about when/where the slaughtering takes place and they claimed it was on site. I don't think they have the facilities, capacity or license from the state to slaughter and process birds. Makes me wonder if I've been paying a premium for a bird that comes from the same facility supplying Wholefoods, Shaws, etc...

      2 Replies
      1. re: meathad

        I know that they do "limited" custom butchering. If you have a bunch of meat birds (chickens) that you want processed, they can do it for you but there are a lot of pre-conditions (you have to make arrangements ahead of time -- they only do it on Saturdays during certain times of the year etc.). They are not a USDA facility but they can sell you a live bird and then process it for you (which is how they can get around directly selling birds to the public).

        I'm picking up a turkey today so I'll ask them if it's a bird that they raised there on the farm. I'll let you know what they do or don't say.

        1. re: meathad

          Short version: the turkeys are indeed raised on outpost farm, however they have been frozen. I picked mine up on Wednesday and when I took it out of the bag to prep it the night before, I found ice chunks on it and some parts were still frozen. Also, no liver or giblets came with the bird -- just the neck.

          So who knows how long ago it was killed and put in the deep freeze. The refrigerated truck you saw could have been their freezer for all their birds.

          I seasoned the bird and then left it uncovered on a rack in the roasting pan in the fridge and said a little prayer that it would be totally defrosted by Thursday. I think it was still a bit frozen because some parts were tender and some were tough and saw some traces of red/pink near the bottom part of the breast bone. I was afraid to leave it in the oven for too much longer because I didn't want it drying out.

          In summary, I was quite impressed with Outpost's handling of the crunch of the long line. The line was out the door and into the parking lot, however they had the place staffed to the gills and the wait was only about 10 minutes (they would take your orders and name while you were waiting in line). Very efficient and the place was well stocked with pies, gravy and fixin's.

          The turkey was pretty good, but at $3.19 per pound, I could have bought a frozen butterball for a fraction of that price and it probably would have been just as good. However, I wouldn't be supporting a local farm. So get the butterball if you are looking for a good value but buy the Outpost Farm one if you are into it for the food politics.