November 24, 2014 1 Comment




1/4 cup Extra Virgin Olive Oil

2 Tbsp. minced garlic clove

1 1/4 Tbsp. lemon juice

1 1/4 Tbsp. dry mustard

2 Tbsp. Organic Butcher Poultry Rub

2 Tbsp. chopped fresh rosemary

2 Tbsp. chopped fresh sage

1 tsp. chopped fresh thyme

1 Tbsp. kosher salt

1 tsp. fresh ground black pepper


**follow cooking instructions below**



apples, garlic, onion, sage, rosemary, thyme, and lemons.



Herb roasted turkeys tend to pair best with bright, light and slightly peppery wines like a Pinot Noir. Pinot Noir is a traditional favorite for Thanksgiving because of its subtle earthy undertones and often mushroom inspired flavors that surround the fruit features of the wine and tend to pair well with the traditional flavors of turkey and stuffing.  This year we are recommending the Klee 2013 Pinot Noir.  It has bright fruit notes of black cherry, cranberry and plum with accents of spice, touches of white pepper and a hint of earth.



SPICE RUBBED TURKEY (best for smoking)

Dry Rub Recipe (10-14 lb. Turkey):

1/4 cup light brown sugar

2 Tbsp. chili powder

2 Tbsp. paprika

1 Tbsp. cumin

1 tsp. cayenne peppe

1 Tbsp. garlic powder

2 Tbsp. mustard powder

1 Tbsp. salt

1 Tbsp. black pepper


**follow cooking instructions below**



oranges, lemons, onions, and/or thyme.



A spice rubbed turkey pairs best with a full and fruit-forward red wine like a Rhone, Grenache or Syrah.  This year we recommend the Elyse C'est Si Bon 2011 Rhone Blend. This wine has intriguing aromas and flavors of rose petal, wild strawberries, black raspberries, herbes de Provence and a subtle earthy character. It is full and well balanced, with vibrant fruit, soft tannins and bright acidity.




We suggest using a meat thermometer to check your turkey so that it does not get overcooked and dry out. We have a few great options available in the shop! It is done when the thickest part of the leg is at 165 degrees. 

Step 1 - Preheat the oven to 350 degrees.

Step 2 - Rinse the bird and pat dry.

Step 3 - Rub with butter or olive oil and generously sprinkle salt and pepper and your herb rub or spice mix inside the cavity and on the body.    

Step 4 - Place in a shallow roasting pan breast-side down for the first hour. Turn back over, tuck the wings under the turkey and continue cooking.  Baste every 30-40 minutes. Total cook time is approximately 12-15 minute per lbs. A 10-12 lbs. bird should take about 2 -2 1/2 hours.                                                                  

Step 5 - Check the turkey with the meat thermometer about thirty minutes before it should be done and remove at 160-165  degrees. 

Allow to stand 30 minutes before carving. Don't skip this step!



Step 1 - Heat the smoker to 325 degrees. Lower temps work also if you want to increase the smoke flavor even more.

Step 2 - Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

Step 3 - After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with new ones.

Step 4 - Once the bird reaches 160 degrees (F), remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.


Step 1 - Preheat the oven to 325 degrees.

Step 2 - Place on elevated rack in a roasting pan.  Add 1/4" water and cover with aluminum foil.

Step 3 - Heat until the internal temperature reaches 140 degrees (F).  Approximately 7 minutes per pound.


We also have everything else you need to make your Turkey Day perfect!  Local produce, fresh baked pies, stuffing, cornbread, brine kits and more!




1 Response


January 28, 2015

When I first moved to the DMV, the entire reason I searchdd and found you guys was for grass fed beef bones for this sort of broth. Two years later, I still come and visit and get bones (and raw cheese!!!) almost weekly. love you guys and what you do!

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