Fresh Turkey Talk

When Erin Payne, Herdsman at Greenacres Farm in Indian Hill, tells you that their fresh, free-range turkeys are “the best turkey you’ve ever tasted, hands down,” you believe her. Erin comes across as an honest, down-to-earth animal authority. When we visited the turkeys, Erin talked to them using their language, making some pretty impressive turkey sounds.

Every year, Greenacres raises turkeys for Thanksgiving without using artificial stimulants or antibiotics. The turkeys are rotated on pastures that are so full of worms and bugs this year that they are expected to average around 20 pounds. This season, Greenacres has 265 Domestic White and Broad-Breasted Bronze turkeys to sell and will accept orders until they are sold out.

According to Peggy Schatz, Farm Sales Director, the turkeys are processed on the Tuesday before Thanksgiving and are available for pickup on Wednesday. When you pick up your bird, she includes a helpful booklet with recipes for preparing turkey, dressing and gravy. Additionally, the farm store has fresh eggs, herbs and seasonal vegetables from the farm available for purchase.

Erin likes to brine her turkey overnight to add flavor and seasonings to the bird. In addition to roasting, many customers smoke or grill their Greenacres turkey. Generally, their turkeys are too large to be deep-fried. However you choose to prepare your turkey, Peggy and Erin believe there is no comparison between their fresh, locally-raised, sustainable turkeys and conventional frozen birds you find in most supermarkets.

Fresh Turkey Tips
• When ordering, plan for 1/12 to 2 pounds per person, plus extra for leftovers.
• Order ahead, but pick up one to two days in advance at most.
• Remove giblets and save for gravy stock.
• Before cooking, rinse bird under cool running water and dry inside and out with paper towel.
• Coat outside with olive oil or softened butter for even browning.
• Instead of stuffing, fill turkey cavity with aromatic vegetables such as carrots, celery, onions and garlic, for better cooking and food safety.
• Use a sturdy stainless steel roasting pan with a rack.
• Plan on cooking time of 10-15 minutes per pound.
• Contrary to most recipes, it is generally better to roast at lower temperatures first and save higher heat for the end to brown the bird and avoid drying it out.
• Remove turkey when temperature reads 180°F with an instant read thermometer inserted between the breast and leg.
• Let rest 30 minutes before carving with a sharp knife.

Greenacres Farm is located seven miles from Mariemont at 8255 Spooky Hollow Road. For more information, you can contact them at 891-4227 or store@green-acresfarm.com.