Keller Crafted Meats

Pasture Raised Spatchcock Whole Turkey, Brined - 15% Off Sale

Regular price $79.12 Sale price $67.25
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Our pasture-raised, pasture-grazed turkeys are spatchcocked and brined by hand by our in-house, seasoned butchers, using our favorite house brine made of water, sea salt, and organic coconut sugar (this is a low glycemic index sugar used to simply balance the salt note not intended to sweeten). This brining step gets you one step closer to a moist and tender turkey. Spatchcocking the turkey on top of the brining usually roasts your turkey in half the time plus the breast and legs remain much moister.

PASTURE-RAISED TURKEYS

  • Free to roam and graze on lush, open pasture
  • Sustainably and humanely raised on a 3rd generation family farm
  • Never antibiotics, ever
  • Butcher prepared:
    • House brined
    • Spatchcocked

WHAT IS SPATCHCOCK? 
The spatchcock process is the complete removal of the backbone and then we notch the breast bone so the turkey will lay perfectly flat.

WHY SPATCHCOCK?
Spatchcock prepared turkey cooks more quickly and evenly in a wide variety of cooking methods. You can season the skin if you like. Our brine is not uber saline, it just supports the natural turkey flavor.  

INGREDIENTS: Pasture-Raised Turkey, Water, Sea Salt, Organic Coconut Sugar

ALLERGENS: Coconut Sugar. If you are allergic to coconut, you may be allergic to coconut sugar.

PASTURE-RAISED AT FERNDALE FARM
This will be the 4th year Keller Crafted has partnered with Ferndale Farms on a full pasture grown turkey program and it’s growing each year.

This kind of turkey is rare to find and of the highest quality to serve at your Thanksgiving or Holiday meals. 

When Fern and husband Dale (Ferndale) started growing turkey on their Cannon Falls farm, they did it the only way they knew how — without shortcuts. 75 years and 3 generations later, that philosophy hasn’t changed. Rather than following the industrial turkey farming model, Peterson Farm stuck to their roots and followed the time-honored approach. Today, a compassionate approach to flock management and regenerative farming is still practiced in a dynamic dance between land steward farmer and mother nature rotating the turkeys during the prime pasture growing season.

The outdoor “Pasture Grazed” approach means that the birds are constantly rotated into a new green and growing pasture. This is key to managing flock health while allowing for the even distribution of nutrients, setting the stage for another beautiful crop of pasture next year. 

WHAT SIZE?
We recommend 1-1.5 pounds per person for whole turkeys. (Don't forget to include a little extra for leftovers!) Remember to make sure your turkey fits in your oven, roasting pan, deep fryer, smoker or grill. 

SAFE THAWING
The Big Thaw
Turkeys must be kept at a safe temperature during the big thaw. While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

A package of frozen meat or poultry left thawing on the counter more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the Danger Zone between 40 and 140 °F — at a temperature where food-borne bacteria multiply rapidly.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Safe Methods for Thawing
Immediately after grocery store checkout, take the frozen turkey home and store it in the freezer.

Frozen turkeys should not be left on the back porch, in the car trunk, in the basement, or any place else where temperatures cannot be constantly monitored.

Refrigerator Thawing
When thawing a turkey in the refrigerator:

  • Plan ahead: allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.

  • Place the turkey in a container to prevent the juices from dripping on other foods.

  • Refrigerator Thawing Times

    • 4 to 12 pounds — 1 to 3 days

    • 12 to 16 pounds — 3 to 4 days

    • 16 to 20 pounds — 4 to 5 days

    • 20 to 24 pounds —5 to 6 days

A thawed turkey can remain in the refrigerator for 1 or 2 days before cooking. Foods thawed in the refrigerator can be refrozen without cooking but there may be some loss of quality.

Cold Water Thawing
Allow about 30 minutes per pound.

First, be sure the turkey is in a leak-proof plastic bag to prevent cross-contamination and to prevent the turkey from absorbing water, resulting in a watery product.

Submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed.

Cook the turkey immediately after it is thawed.

Cold Water Thawing Times 

  • 4 to 12 pounds — 2 to 6 hours

  • 12 to 16 pounds — 6 to 8 hours

  • 16 to 20 pounds — 8 to 10 hours

  • 20 to 24 pounds — 10 to 12 hours

A turkey thawed by the cold water method should be cooked immediately. After cooking, meat from the turkey can be refrozen.