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

4 Tbsp. Organic Butcher Poultry Rub



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


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 /or 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.


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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