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.

UNBRINED BIRDS $6.00LB - BRINED  $6.25LB 

This year we are also offering, gravy, savory bread pudding and of course our buttermilk biscuits!

If you need your bird BEFORE the pick up date of Monday, November 22 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 20-24 lbs. We will have a limited number of Turkey Breasts. To inquire about these please call the shop.

***Allow for 1.5 lbs per person when ordering your holiday bird. Example: for 15 guests, we recommend 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! We are happy to give your bird a 24 hour bath in our traditional sugar & salt water brine. We do not add any spices or seasoning, so you are free to jazz up your bird with whatever herbs you like.

to brine or not to brine

turkey preorder is now closed

TINA (16-19 LBS)

TOM (20-26 LBS)

BRINED ($6.25lb ) Turkeys can be picked up on Monday, November 22nd 11am-7pm
WE HAVE SOLD OUT OF BRINED TURKEYS FOR 2021

UNBRINED (6.00lb) Turkeys can be picked up on Tuesday, November 23rd 

order unbrined tina

Brined Tina-SOLD OUT  

order unbrined tom

BRINED TOM - SOLD OUT

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

biscuit baking instructions

Biscuits will go from freezer to oven: Preheat oven to 375. Place biscuits in single layer on cookie sheet. Cook for 10min. Rotate. Cook for an additional 7 min. Brush with lard, butter, egg wash or any fat you prefer and cook for an additional 4 min. It can take up to 25min total in a home oven.

Gravy Baby

 Remember, when cooking gravy either the roux needs to be hot and the stock cold or vice versa.