A+ Ranch Organics
1231 E 1420 N Richfield, ID 83349
Local turkeys, sourced from Idaho farmers, boast exceptional freshness and superior taste. By choosing a local turkey, you’re not just preparing a delicious meal; you’re also investing in your local economy. Your decision to buy from nearby farmers contributes directly to the community, fostering economic growth and ensuring a sustainable future for local agriculture.
So why wait until Thanksgiving to enjoy a scrumptious turkey dinner? Let’s support Idaho turkey producers and savor a taste of the Gem State all year round!
Read on to learn about Idaho turkeys, producers, and kitchen tips for making delectable turkey dishes every time!
Cliff’s Country Market, an iconic Caldwell, ID grocer, is cherished for its diverse selection of high-quality, hard-to-find products. Their steadfast dedication? Sourcing the highest-quality organic, non-GMO, and low-spray products, all while nurturing customer loyalty.
How much meat per person? 1 to 1 1/2 pounds of turkey per person.
How long does it take to thaw a turkey? 24 hours per every 5 pounds.
How much salt goes in brine? 3/4 cup kosher salt for every gallon of water needed to cover the bird.
How long to brine a turkey? 8-plus hours in the refrigerator.
How long should a turkey cook? Approximately 20 minutes per pound.
At what temperature is turkey cooked? The thigh meat and stuffing (if used) should register 165 degrees F.
How long to rest a turkey? 30 minutes before carving.
Brining involves infusing proteins with a mixture of salt, sugar, and other flavorings through osmosis. This process tenderizes the meat and imparts a chosen flavor profile to the turkey, creating a delicious and flavorful outcome.
3/4 C. Salt
1/2 C. Sugar
1 Gallon Warm Water
Customize with your choice of aromatics (garlic, herbs, lemon, etc…)
1. Dissolve salt and sugar in warm water.
2. Cool to room temp.
3. Pour over the turkey in a large pot or bucket.
4. Add aromatics.
5. Mix in more brine as needed.
6. Let sit in brine for up to 2 days in the refrigerator.
7. Bonus: If you have time to let the turkey dry overnight in the refrigerator after brining, it will help the skin brown better.