HOME > Chowhound > Philadelphia >

Discussion

Free range or best turkey in Bucks?

  • 17
  • Share

I'm looking for free range or other high quality good tasting turkey and live in Bucks, near Newtown.

Any suggestions?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Try calling A Happy Farm in Kintersville. Free range and they've got tables at the Wrightstown and Doylestown farmers markets on Saturdays.

    http://agmap.psu.edu/Businesses/2564

    1. 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

      and
      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

      10 Replies
      1. re: cgarner

        I'll second Bolton's - been buying from them for over 30 years.

        1. re: bucksguy14

          Boltons, hands down

        2. re: cgarner

          Thanks, just ordered one from Boltons!

          1. re: cgarner

            Has anyone ever ordered a free range turkey from Whole Foods? They're from Maple Lawn or Koch farms this year.

            1. re: cgarner

              the mister just picked our turkey up from Hendricks and had sticker shock... $4/lb and it was a 21lb turkey... the mister is not pleased...

              1. re: cgarner

                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!

                1. re: givemecarbs

                  Bolton's is nowhere near that price point. Our 21.5 lb bird was just under $55.

                  1. re: givemecarbs

                    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??

                    1. re: cgarner

                      Yup. Even at costco. What kind of stuffing did you make?

                      1. re: givemecarbs

                        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)

              2. Try Bob & Karen Carr on Stump Rd; in Pipersville, PA they raise Duck, Turkey, and Pork. We got a 36lb Turkey there two weeks ago. Last year we purchased a pig in the fall and it was butchered in the spring.

                2 Replies
                1. re: Dezygnher35

                  I just did a google map that's a straight shot from Tabora Farm & Orchard on Stump in Chalfont. Thank you for the tip.
                  I actually ordered our turkey from Hendricks this year... but will keep the Carr's in mind for Christmas!

                  1. re: Dezygnher35

                    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.

                  2. 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)
                    hahaha
                    Probably Next year we'll stick with Boltons or maybe another place that was mentioned down the road from Tabora

                    1 Reply
                    1. re: cgarner

                      Awesome! Thanks for the report cgarner. I rubbed some duck fat on my turkey very shortly before I took it out of the oven and the fat made it look beautiful and shiny. Sort of like an oiled up body builder right before a competition.