
Turkey Roasting 101
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Are you enjoying Eat Local Month as much as we are? The abundance of beautiful local produce this time of year makes us feel so lucky to live where we do. But, eating local isn’t just about fruits & veggies. Where would we be without our local meat producers? This week, we’re casting our Co-op Spotlight on Stonewood Farm. They provide big, beautiful turkeys for our Thanksgiving tables and keep us stocked in ground turkey and turkey breasts year-round. They’re featured in our Member Deals Spotlight from September 8th – 14th and all of their products are 20% off for member-owners. Read on to learn more about this local farm hailing from Orwell, VT:
Established in 1976 by Paul & Francis Stone, Stonewood Farm has been a family-owned and operated farm ever since and is now run by Peter Stone & Siegrid Mertens. The farm raises around 34,000 turkeys each year! Here are the rules of raising natural turkeys at their farm:
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
If you volunteered to cook the turkey this year and you’re feeling nervous about serving a dry bird, we have a bit of advice for you: brine it! Turkey is naturally a very lean bird and without the extra fat, it’s easy for the meat to become dry and tough. Giving a turkey a 24-hour soak in a brining solution is a fool-proof way to prevent dryness and to boost flavor.
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Are you enjoying Eat Local Month as much as we are? The abundance of beautiful local produce this time of year makes us feel so lucky to live where we do. But, eating local isn’t just about fruits & veggies. Where would we be without our local meat producers? This week, we’re casting our Co-op Spotlight on Stonewood Farm of Orwell, VT. They provide big, beautiful turkeys for our Thanksgiving tables, and keep us stocked in ground turkey and turkey breasts year-round. They’re featured in our Member Deals Spotlight from September 5th – 11th and all of their products are 20% off for member-owners. Read on to learn more about this fantastic farm that is all about raising turkeys the natural way:
Established in 1976 by Paul & Francis Stone, Stonewood Farm has been a family-owned and operated farm ever since and is now run by Peter Stone & Siegrid Mertens. Here are the rules of raising natural turkeys at their farm:
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Are you enjoying Eat Local Month as much as we are? The abundance of beautiful local produce this time of year makes us feel so lucky to live where we do. But, eating local isn’t just about fruits & veggies. Where would we be without our local meat producers? This week, we’re casting our Co-op Spotlight on Stonewood Farm of Orwell, VT. They provide big, beautiful turkeys for our Thanksgiving tables, and keep us stocked in ground turkey and turkey breasts year-round. They’re featured in our Member Deals Spotlight from September 6th-12th and will be 20% off for member-owners. Read on to learn more about this fantastic farm that is all about raising turkeys the natural way:
Established in 1976 by Paul & Francis Stone, Stonewood Farm has been a family owned and operated farm ever since and is now run by Peter Stone & Siegrid Mertens. Here are the rules of raising natural turkeys at their farm:
Be sure to visit us on the web for recipes!
If you volunteered to cook the turkey this year and you’re feeling nervous about serving a dry bird, we have a bit of advice for you: brine it! Turkey is naturally a very lean bird and without the extra fat, it’s easy for the meat to become dry and tough. Giving a turkey a 24-hour soak in a brining solution is a fool-proof way to prevent dryness and to boost flavor.