A+ Ranch Organics
1231 E 1420 N Richfield, ID 83349
(208) 421-0960
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!
1231 E 1420 N Richfield, ID 83349
(208) 421-0960
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(208) 278-2615
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(208) 207-4292
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(208) 863-6949
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Cliffβs 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.
They are currently selling Cunningham Pastured Meats and A+ Ranch turkeys.
BlueRock Farm Market is brought to you by a family-run farm in Buhl, Idaho. They raise over 80 acres of top-quality fresh vegetables and deliver them to their Twin Falls store every day!
BlueRock is currently selling A+ Ranch turkeys.
Atkinsonβs is a local grocery store serving, sharing and supporting the Wood River Valley since 1956.
Atkinson’s is also selling A+ Ranch turkeys.
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.
ππ£ππ§πππππ£π©π¨:
3/4 C. Salt
1/2 C. Sugar
1 Gallon Warm Water
Customize with your choice of aromatics (garlic, herbs, lemon, etc…)
π«πππππππππ:
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.