Turkey Day
Pasture raised turkey
Pasture Raised Turkeys From Buttonwood Farm in California, MO are now available for preorder.
Our gobblers are BROAD BREASTED WHITE, a traditional American turkey raised with superior standards. This breed is full of approachable turkey flavor and a real crowd pleaser. They have larger breasts and roast up beautifully. Our birds are pasture-raised, without growth hormones or antibiotics by Buttonwood Farms in California, Mo. The birds are fresh NEVER FROZEN and taken off pasture and processed just days before delivery.
PASTURE RAISED TURKEY $7.25LB
This year we are also offering turkey gravy, stuffing, green bean casserole and of course our buttermilk biscuits! These items may be reserved when placing your online order for turkey.
If you need your bird BEFORE the pick up date of Monday, November 25th please place your order at the shop by calling 314-647-2567
Matt at Buttonwood Farm does a great job estimating the weight of his birds, but they are raised on pasture so their sizes do vary. Hens will weigh between 16-19 lbs and Toms 20-25 lbs. We also have turkey parts such as breasts, legs, leg quarters and thighs available.
***Allow for 1.5 - 2 lbs per person when ordering your holiday bird. Example: for 15 guests, we recommend at least a 22 lb bird***
how much to order
We ALWAYS recommend brining poultry. Turkey is lean and somewhat unforgiving if overcooked. Brining is like insurance. Brine will help your bird to stay moist and juicy! This year we are pleased to offer DIY Dry Brine Kits. These kits will include salt, sugar, black pepper, ginger, lemon zest, a brining bag along with instructions on how to apply the brine. DIY Dry Brine Kits are available to purchase for $20
to brine or not to brine
We recommend dry brining turkeys for 2-3 days. All DIY BRINE KIT turkeys should be picked up Monday Nov 25th or Tuesday Nov 26th. If you are not brining your turkey please pick up Monday Nov 25, Tuesday Nov 26, or Wednesday Nov 27th. You will be asked to select a pick up day upon completion of your order.
Whole Birds
14-25+lbs
Only interested in parts or sides?
order whole turkey and sides
order turkey parts and sides only
ONLINE ORDERING IS CLOSED for 2024
DIY BRINE INSTRUCTIONS
Remove neck and giblets from bird. Generously rub entire bird and inside cavity with dry brine. Place bird in brine bag and store in refrigerator. Flip bird from breast side up to breast down every 12 hours. We recommend brining for at least 2 days and up to 3 days.
Before cooking, remove bird from brine bag and allow to sit on counter for 2 hours to dry. Do NOT add additional salt to your bird and do NOT rinse dry brine off of bird before cooking, your bird is now seasoned and ready for roasting, frying smoking or grilling! You can fill the cavity with herbs, veggies, dressing, a chicken.... whatever you like but there is no need to season it with additional salt.
preparing your bird
chris bolyard's Turkey recipe
Thanksgiving.... probably the highest pressure meal of the year for the home cook. There's about a million different recipes out there which all vary on ingredients, cooking temps, cooking times and resting times and just to throw one more into the mix here is ours.
INGREDIENTS:
· 1 stick unsalted butter
· 1 whole fresh turkey, giblets and neck removed
· 1 whole white onion
· 2 stalks celery
· Herb seasoning
Read More
preparing your bird
chris bolyard's Turkey recipe
Thanksgiving.... probably the highest pressure meal of the year for the home cook. There's about a million different recipes out there which all vary on ingredients, cooking temps, cooking times and resting times and just to throw one more into the mix here is ours.
INGREDIENTS:
· 1 stick unsalted butter
· 1 whole fresh turkey, giblets and neck removed
· 1 whole white onion
· 2 stalks celery
· Herb seasoning
Preheat oven to 500° F. Combine butter with the herb rub. Place turkey breast-side up on a rack in a roasting pan or sheet pan. Rub a generous amount of the herb and butter mixture over the entire bird, as well as underneath the skin
Rub the inside of the cavity with the mixture, then fill cavity with one large onion, quartered, and two stalks of celery, roughly chopped. Leave the legs tucked under the skin as they were at pick up. Tuck the wings underneath the turkey.
Place turkey in oven with the neck pointing towards the back of the oven Set your oven timer to half an hour. When it dings, check the breast. It should be nicely browned—if not, return the turkey to the oven and cook another 10-20 minutes, , baste with pan juices and loosely cover breast with aluminum foil that has been greased. This will help reflect heat and slow the cooking of the breast meat. That way, by the time the white meat hits the target temp of 160°F, the dark meat should be around 180°F, which is ideal.
Lower heat to 350° F and continue to roast for approximately 15 minutes per pound of turkey. Check the temperature 30 min prior to the estimated finish in the thickest part of the thigh and breast. When the breast temperature reaches 160° F, remove from oven. Let the turkey rest while tented with foil for up to 30 minute. The instant-kill temperature for salmonella is 165°F, but the temperature will continue to rise inside the bird for several minutes after you take it out of the oven. (If you are cooking your stuffing inside of the bird BE SURE the internal temp of the stuffing reaches 165°F as well)
Read Less
Dried Herb Rub: 2 teaspoons dried rubbed sage, 1/2 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/4 teaspoon coarse salt, Pinch of ground pepper
Fresh Herb Rub: In a small bowl combine 3 tablespoons olive oil; 2 tablespoons snipped fresh basil;* 2 tablespoons snipped fresh Italian (flat-leaf) parsley;* 2 tablespoons snipped chives; 1 teaspoon snipped fresh thyme;* 1 teaspoon snipped fresh rosemary;* 2 cloves garlic, minced; 1/2 teaspoon salt: and 1/4 teaspoon ground black pepper. Stir to combine. Makes 1/3 cup
carving your bird
After RESTING place the bird on a large, sturdy (wooden if possible to avoid slipping) cutting board. SAVE THE BONES FOR STOCK.
Remove Thighs and Legs: Make a slice in the skin between the thigh and breast Continue cutting along the breast and through the joint. Set aside to slice or serve whole. Do the same with the other side
Remove The Wings: Turn bird onto its side. Locate the joint that connects the wing to the body. Cut through the joint. Set aside to serve whole
Remove The Breasts: Slice down either the side of breast bone, putting pressure on the tip of your knife to keep it as close to the bone as possible. Set aside for slicing later
To Debone Thighs: Cut along either side of leg bone. Remove meat and slice. Slice Breast
Remember to slice all meat across, not with the grain.
REMEMBER TO ALWAYS COOK TO TEMPERATURE NOT TIME: Cooking to internal temperature is the only way to know your bird is done.
PRO TIP: To get crispy skin, allow the bird to dry out for 24 hours in your refrigerator, uncovered.
Let it rest! Uncovered for 30 minutes prior to carving
side item HEATING instructions
Gravy:
Place gravy in a saucepan and turn on med heat. Stir often while reheating. If preferred, thin the gravy with poultry stock.
Biscuits:
Biscuits will go from freezer to oven: preheat oven to 375. Place biscuits in a single layer on a cookie sheet. Cook for 12 min. rotate sheet tray and cook for an additional 10 min. Brush with lard, butter, egg wash or any fat you like and cook for an additional 4 min. may take up to 30 min depending on the oven. Biscuits are fully cooked when brown and feel light when you lift them.
Stuffing:
Let the pan sit at room temperature for 30 min prior to cooking. Preheat the oven to 350. Cover the pan with foil and bake for 20 min. Remove foil and cook for an additional 5 min or until the center is hot.
Butternut Squash Casserole:
Let the pan sit at room temperature for 30 min prior to cooking. Preheat the oven to 350. Bake for 30 min uncovered. To brown the marshmallows place the casserole under the broiler until they start to caramelize.