Free range or best turkey in Bucks?
I'm looking for free range or other high quality good tasting turkey and live in Bucks, near Newtown.
My knowledge is a little closer to my home than where you are but I can vouch for the following places
Bolton's Farm in Silverdale
1005 Main Street (route 113)
Silverdale, PA 18962
Contact Person: Torrie Bolton Phone: (215) 257-6047
Hendricks Farm & Dairy in Telford (I've got mine ordered from them)
Store Phone 267-382-0556
Farm address: 202 Green Hill Road, Telford, Pa 18969
Jett's Produce in Telford is taking orders, but I don't know where he's getting them from Contact Person: Thaddeus Jett Phone: (215) 257-6274
Main Street Cafe
126 E Main St, Elkton, MD 21921
Let us know how the bird tasted cgarner. My friend and I finally found Hendricks a couple of weeks ago. It was fun watching their herd of goats. I wonder if a turkey from Bolton's is the same price per pound? We visited Bolton's too and bought a frozen container of turkey-que that my friend enjoyed. A lot of people were placing their turkey orders while we were there.
I seriously considered letting Smoke Daddy do my cooking this year. He is offering smoked turkeys with sausage stuffing to be picked up fresh off the smoker tomorrow. Bet his day starts early! You can even get the sides from him, including green beans with bacon he smoked himself. He might be sold out by now though. Happy Thanksgiving everyone!
I brined it overnight... I'm getting ready to take it out now to start letting it dry out.
We've gotten from Bolton's in the past and it was much less expensive
I managed to justify the amount by comparing it to the cost of a whole filet mignon or a prime rib from the butcher. I mean, you spend more than $4/lb on that right??
Two kinds, I don't stuff the bird. I make the stuffing and then bake it in indvidual portions in muffin tins. One with a mixture of white bread and seedless rye, onions celery apples sage this year I threw some craisins in it, turned out pretty good.
the other is corn bread with sausage stuffing, because of the sausage, I omit the butter and briase the onions and celery in chicken stock. it's kind of a pain to make, because I find that super market corn bread is too sweet and cakey, so I make my own the night before, mix it up with pork sausage, a little dried sage and put those in the muffin tins to bake.
(my step son HAS to have the corn bread stuffing... the Mister used to make stove top, I've weaned them off the stuff, thankfully)
A 36 ib Turkey, wow! I'm used to a 20 ib turkey. How would you brine such a large turkey? :)
"Last year we purchased a pig in the fall and it was butchered in the spring."
I don't fully understand the above sentence. Is spring to fall a long time or a short time for a pig, desirable or undesirable? The largest piece of pork I bought was an approx 18 pound pork shoulder.
reporting back happily that the bird was excellent. but then again so are birds from Boltons, without doing a side by side, and since I havent had a Boltons bird for a year, well, I don't know that I can say for sure that it's better.
I brined it overnight in a mixture of water, apple cider, brown sugar, salt, pepper corns, bay leaves and an orange which I cut up.
took it out of the brine early in the AM, pat it down and let it air dry in the fridge.
an hour before cooking I took it out of the fridge to take some of the chill off
rubbed the bird with canola oil, salt & pepper,
Inside the bird I put an onion, celery, bay leaf, parsley and a half of a lemon
roasted 500* for 30 minutes then turned the temp down to 350. I pulled the bird when the temp read 159.7 on the digital,
since it was in an OLD roasting pan that came more than half way up the bird, I was afraid of drying out the breast, so I take it out kind of soon, but I let it rest for over a half hour and everything was cooked perfectly (oops, see me, hurting my arm from patting myself on the back)
Probably Next year we'll stick with Boltons or maybe another place that was mentioned down the road from Tabora