The Sunworks Blog

Turkey Cooking Instructions

Turkey Cooking Instructions
 
Since the farm office will be closed over Christmas. We thought that we would post the turkey cooking instructions that we hand out to customers at the markets in case there were any questions. Our Turkeys are Orlopp Bronze turkeys. This is a Heritage Breed. It is a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds. The meat is a light caramel color and boasts a very rich flavour (since the feathers are dark on this breed…the pin feather holes on the bird may look like tiny ink spots) The white meat is not a pure white like other birds but a light caramel colour. Our birds will cook faster than a conventional bird. Store your bird in your fridge at a temperature below 4 C until you are ready to prepare and cook it.
Instructions
  1. Before you roast or stuff the turkey make sure that you have removed the plastic bag of organs that are in the cavity or neck of the bird.
  2. Cook your turkey covered until the last hour of cooking when you can cook it uncovered to brown the skin.
  3. Based on our experience a 15lb turkey cooks in 3 hours at 375F, a 20 lb turkey cooks in 4 hours at 375F. When it is done remove from the oven cover it loosely with foil and let it rest for 15-20 min so that the natural juices are locked in.
  4. There are many factors that can affect how fast your turkey cooks including your oven, pan, and preparation. One way to know if your turkey is cooked is to take the temperature of the bird in the thickest part of the thigh without touching the bone. The meat thermometer should read 170 F.

 

Turkey Cooking Instructions.

Since the farm office will be closed over Christmas. We thought that we would post the turkey cooking instructions that we hand out to customers at the markets in case there were any questions.

Our Turkeys are Orlopp Bronze turkeys. This is a Heritage Breed. It is a cross between a Wild Turkey and a broad breasted white bird. They are “black-feathered” birds. The meat is a light caramel color and boasts a very rich flavour (since the feathers are dark on this breed…the pin feather holes on the bird may look like tiny ink spots)

The white meat is not a pure white like other birds but a light caramel colour. Our birds will cook faster than a conventional bird.

Store your bird in your fridge at a temperature below 4 C until you are ready to prepare and cook it.

Before you roast or stuff the turkey make sure that you have removed the plastic bag of organs that are in the cavity or neck of the bird.

Cook your turkey covered until the last hour of cooking when you can cook it uncovered to brown the skin.

Based on our experience a 15lb turkey cooks in 3 hours at 375F, a 20 lb turkey cooks in 4 hours at 375F. When it is done remove from the oven cover it loosely with foil and let it rest for 15-20 min so that the natural juices are locked in.

There are many factors that can affect how fast your turkey cooks including your oven, pan, and preparation. One way to know if your turkey is cooked is to take the temperature of the bird in the thickest part of the thigh without touching the bone. The meat thermometer should read 170 F.

Merry Christmas!

 

Grass Fed Beef and Bacon Meatballs.
Author: 
 
Does it get any better than Sunworks Certified Organic & Free Range Farm Beef AND Bacon?? I don’t think so… Here is a great recipe that your whole family will love! Grass Fed Beef and Bacon Meatballs.
Ingredients
  • 1 Tbsp ghee
  • 3 lbs Sunworks Farms grass fed beef
  • 10 slices Sunworks Farms bacon
  • 1 tsp celtic sea salt
  • 2 ½ tsp fresh ground cumin
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • ¼ cup cilantro, minced
  • 1 tsp fresh ground pepper 1.
Instructions
  1. Preheat oven to 350F 2. Heat a cast iron skillet and add ghee and onion. Saute for 5-7 min or until translucent. Add garlic and cumin and stir to combine. Add cilantro and remove from heat. 3. Add the bacon to the food processor and process until minced. 4. In a large mixing bowl combine beef, salt, pepper, onion and spice mixture and bacon. Fold to combine until fully incorporated. 5. Form meat into balls (about the size of a golf ball) and place on a baking tray lined with parchment paper. Bake for 20-22 min or until done.

 

Fall Apart Herb Chuck Roast with Mashed Sweet Potatoes and Vegetable Gravy
Author: 
Cook time: 
Total time: 
 
Ingredients
  • 3 lb Sunworks Farms Chuck roast
  • 2 Tbsp ghee 2 Tbsp fresh sage, minced
  • 2 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • 2 tsp celtic sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 6 carrots, small diced
  • 4 stalks celery, small dice
  • 1 large yellow onion, small diced
  • 3 cloves garlic, cut into quarters
  • 1 bunch parsley, minced – divided ½ cup homemade chicken broth
  • 2 bay leaves
  • 1 cup filtered water
Instructions
  1. Preheat oven to 275F
  2. Pat your roast with a paper towel until dry. Combine sage, rosemary, paprika, thyme, salt and pepper and cover roast.
  3. Heat a large cast iron skillet and add 2 Tbsp of ghee the skillet. Brown roast on all sides- about 3 min per side.
  4. In a large roast pan add carrots, onion, celery, garlic , bay leaves and parsley. Cover with one cup of filtered water. Lay roast on top of your diced vegetables, cover with foil and bake for 6 hours @ 275F.
  5. When your roast is pull apart soft, remove from oven. Scoop out all your vegetables and transfer to a high -powered blender. Add chicken broth and half of the parsley. Puree until smooth and taste and adjust for seasonings.
  6. Pour vegetable gravy over roast, top with remaining parsley and serve over mashed sweet potatoes. Enjoy!

 

Turkey Stuffing Demo At Symons Valley Ranch, Calgary

This Sunday at Symons Valley Ranch Farmers Market in Calgary we will be having a turkey stuffing and turkey trussing demo by Erin Paulson. Erin Paulson is Ron and Sheila’s daughter and the co-author of two Gluten Free and Allergy friendly cookbooks “People Friendly Food” and “More People Friendly Food”. The demo will include the preparation of three turkey stuffing’s including one that is gluten free. She will also demonstrate how to truss at turkey for the oven. The demo starts at 2pm on Sunday Dec 14th in the Symons Valley food court area.  Come learn about stuffing at turkey, finish your Christmas shopping and order your Christmas turkey all in the same place.