No More Dry Turkey

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posted on

October 3, 2025

Did you know…

Pasture-raised turkeys forage for about 40% of their diet from the pasture? I love going out to the turkey’s paddock and watching them scour the pasture, literally eating blades of grass like spaghetti.

This reality about turkeys means that pasture-raised turkeys are one of the most nutrient-dense poultry options. They metabolize all the minerals and vitamins from the pasture and turn it into a form that we humans are able to digest and absorb.

The bonus? Pasture-raised turkeys are rich, flavorful, moist and tender. Even the breast meat is juicy and full of flavor (I’ve had people look at packages of our turkey breasts in the store and think they are dark meat because they are colored so richly!). No more dry, tasteless Thanksgiving turkeys!

So this week, we’ll be sharing a very easy way to roast a Thanksgiving turkey plus an example timeline to help you as you plan your holiday!

What you’ll need:

1 turkey (brined or not brined)

Salt

Seasonings of your choice (optional)

Onions, carrots, and celery cut into large chunks (optional)

Roasting pan

4 Tbsp. butter

Meat thermometer

For a quick run-down on the steps, from frozen to roast:

TUESDAY: pulled turkey out of the freezer to thaw
WEDNESDAY: thawed turkey the rest of the way in cold water (you can use a five gallon bucket or a small cooler)
THURSDAY: brined the turkey
FRIDAY:
- 8:00am -- Pulled the turkey from the fridge, drained the brine juices, placed into roasting pan
- 8:15am -- Let the turkey sit out for half hour to let it dry off a bit, set oven to 325F
- 8:30am -- Melted the butter in a saucepan, brushed the butter onto the turkey skin, and sprinkled salt and/or seasonings on the turkey and inside its cavity
- 9:00am -- Popped the turkey into the preheated oven
- 9:30am, 10:00am, 10:30am, 11:00am -- Basted turkey with juices
- 11:30am -- Stuck thermometer into breast and leg to ensure it was at 165F, removed the turkey from the oven, and let it cool
- 12:15pm -- We ate the turkey

Put your turkey into a roasting pan and pat it dry with paper towels. This step helps dry everything off so you get a nice, crispy skin. Let it sit for about a half hour to let it dry off a bit.
While the turkey is drying, set your oven to 325F. Melt the butter, then use a pastry brush to coat the skin with it. This will help your turkey develop that nice, golden tone as it roasts (plus it tastes really good!) Sprinkle any seasonings your heart desires all over the turkey and inside the cavity. I like to use salt, garlic and onion powder, pepper, and smoked paprika.

Note: if you brined the turkey, you will want to go easy on sprinkling any salt on the turkey, possibly even skip it. The turkey will already have absorbed the saltiness from the brine, so you won’t need much!

Place any herbs or veggies (carrots, onions, celery, garlic, rosemary, thyme, etc.) inside the cavity, then put into the oven.
While the turkey is roasting, use your pastry brush to baste the turkey skin about every half hour or so. Otherwise, you are free to work on your other dinner prep!
A rule of thumb is to roast for about 8 minutes per lb. But always use a thermometer! Sometimes the turkey will cook faster or slower, so go by the temperature of the meat rather than time. You’ll want both the breast and leg to reach 165F. You may find your breast meat reaches 165 before the leg - you can carve off the legs and leave in the oven to keep roasting without overcooking the rest of your turkey.
Once it is finished cooking, take the turkey out of the oven and let it rest for about 20 minutes before carving. This helps all the juices to redistribute through the meat rather than spilling out once you cut it open.
Reserve your drippings from the turkey to make a delicious, rich gravy (recipe coming soon on the blog!).
Enjoy a flavorful, moist, and nutritious turkey!

Want to try this out for yourself? Grab one of our pasture-raised turkeys HERE for the best Thanksgiving turkey you’ve ever had!

Cheers to you and your health!

~Bethany

To Brine, or Not to Brine?

That is a common question we get here at Whiffletree Farm. And especially since it’s a pasture-raised turkey, people wonder what the best way to prepare it is. The answer is… BOTH are good methods! Our turkeys are moist and flavorful as they are, so many people skip the brining and go straight to roasting. And they say it still tastes great and has amazing moisture - even the white meat! (But it is critical to use a meat thermometer and monitor it closely so that you don’t overcook– 165 F is the highest you need to go.) Personally, I do like brining. I like that extra bit of flavor and moisture it gives to the turkey, and I love that you can get creative with it! Want more of an herbal flavor? Add rosemary, thyme, sage, bay leaves…you name it. Want a fruity flavor? Add apple cider or orange slices with some cloves to the brine. Yum! In the video included in this blog post, I did an herbal brine. Watch the video above, or keep reading to find out how to brine your turkey! Want to try this out for yourself? Learn how to get one of our pasture-raised turkeys HERE and let us know what you think! What you’ll need: 2 gallons water1 1/2 cups kosher salt3 Tbsp. peppercorn3-4 sprigs rosemary5 sprigs thyme8 cloves crushed garlic First, I brought one gallon of water to a boil, then added in the salt and let it dissolve in the hot water. Turn the heat off and add in the peppercorn, rosemary, thyme, and crushed garlic. Let everything sit until it comes to room temperature to allow those flavors to infuse into the brine. Once it’s room temp, add in another gallon of cold water. Now, take your turkey and put it in a container (or turkey brine bag) big enough to cover it with the brine. (Make sure to remove and save your giblets first!) Pour brine and herbs into the container. If your turkey isn’t completely submerged, that’s fine - just flip it periodically so everything gets brined evenly. Let the turkey sit in the brine for about 16-24 hours, but no longer than 24 hours so it doesn’t get too salty! *Pro tip - I would usually use a small cooler to brine my turkey in. I would use about a half gallon less of water, and after the brine completely cooled I’d add in a couple quarts of ice. My turkey would go directly into the cooler and I’d pour the brine and ice over top. This helps keep the turkey cold and insulated so you don’t have to find room for it in your fridge! Just make sure to add some ice every now and then to keep it cold. After the brining time is done, drain off the brine but save the herbs - you can put them into the cavity of the turkey while it roasts for some aromatics! Then rinse the turkey, and let it sit for about a half hour to 45 minutes to dry off (because no one likes mushy turkey skin!). Next up, we’ll be releasing another blog post on roasting your Thanksgiving turkey! We want to hear from you! Do you like brining your turkey, or do you love it as it is? Let us know! Cheers to you and your health, ~Bethany Click HERE to browse turkeys for Farm Store pick up! Click HERE to browse turkeys for Neighborhood Delivery! Click HERE to browse our store!

Busy Mom's Tip #4: How to Create More Time

How do I create calm in the midst of chaos? I think most, if not all, of us can relate to this question. Life throws all sorts of things at us, and when you add little people and multiple schedules to that mix, it makes it so much more complicated. But what if it didn’t have to be? Obviously, we can’t control everything - sickness, emergencies, unexpected late nights at work, etc. all pop up. But when you create a base plan that allows for the unexpected bumps along the way, when you create little pockets of time that leave you refreshed and ready to return to life, you create a framework that enables you to live a fulfilled life. Recently, I was talking with another mom, and she phrased it this way: ‘Storms are inevitable, but we can be the eye of the storm, the center of calm for our crazy, chaotic lives.’ Personally, I can attest to it being difficult to implement time management and pre-planning. I always thought, “Pre-planning is not something I would like or ever thrive on.” And so I just lived life trying to keep it all in my head, to have ‘freedom’ to do what I wanted and needed to do as I had time. But my brain felt like popping popcorn, ideas and little things I remembered constantly exploding and reminding me of yet another thing to add to my day. When I finally started to implement time management, I found the exact opposite of what I always thought. I thrive on the freedom time management and planning ahead of time creates. It’s impossible for me to remember every little detail and thing to do in both my work life and personal life. But as soon as I get that all down on paper and a calendar and block off the time to do it, it suddenly doesn’t seem as daunting. This week, Liz shares her tips on how she creates more time in her day in order to accomplish her goals. She also shares how she creates time for herself, because it is important to make time to recharge and return to what she calls ‘happy chaos.’ Tip #4: How to Create More Time “Plan, plan, plan! Talk with your spouse or support people to plan for a few hours a week to have kids and meal prep covered, and then a larger chunk (like a whole day!) once a month or so. You could even plan a yearly time away at a retreat or conference that will feed your soul. (Nursing babies usually come along, of course!) Meal plan so you are not stressed at meal time and so the type of prep you need to do fits the schedule for that day of the week. It is amazing how simply feeling peaceful while you work seems to take less time and energy. This also makes the shopping list easier to create and easier to keep trips to the store to a minimum, which both save time. (Also utilize your crockpot and one-pan recipes - they help save so much time spent in the kitchen!) Try to get the maximum from your time to yourself. What types of leisure activities truly feed your soul, help you rest, and leave you feeling refreshed? You have to return to the happy chaos at the end of it all, so you don't want to come back feeling worn out or overstimulated. Time in nature, reading life-giving books, creating art or crafts, exercise, prayer/meditation/silence and connecting with loved ones are all examples of soul-feeding leisure that can be really refreshing even in very small bursts. Involve your family (especially kids!) in housework as much as possible. I am constantly asking myself, ‘Could a child do this task?’ This will also create moments together as you train a kid or work side-by-side. When you have spent a lot of meaningful time with your family, you will feel more at peace with the decision to leave them or do your own thing for a little while. It will also leave you with a bit less on your own to-do list. Also teach your family to participate in and enjoy the activities that you love. One family chose to begin rock-climbing together so that Mom and Dad got to exercise, too, instead of spending their time driving kids to and from sports practices. Another hikes and runs together regularly for the same reason. I love to read good books that I love myself to my kids and to do family craft and cooking projects. Many families involve older kids in faith-related activities and parents trade off going with them. Suddenly you will need less time "away" because your life is more full of the things that nourish you and make you happy. Keep a little list of long-term projects or ready-at-hand activities that you want to get to ‘when you have time.’ That way you will have ideas of what to get into when little pockets of time present themselves. Enforce an afternoon quiet time for everyone until at least age 5. Some families do it for even longer! Audio books, repetitive crafts like potholder weaving or finger knitting, coloring/drawing, looking at picture books are great for those who no longer actually sleep during quiet time. Early bed time for littles also helps a lot. Join a book club, Bible study, crafters' group, yoga class, etc. to have ‘appointment’ time to do something you love. It is easier to make yourself go, and for your family to release you, when it is happening at a scheduled time and/or people are counting on you to show up!” Resources: A Mother's Rule of Life by Holly Pierlot Leisure, the Basis of Culture by Josef Pieper The Well-Read Life: Nourish Your Soul through Deep Reading and Intentional Friendship by Colleen Hutt and Marcie Stokman

Busy Mom's Tip #3: What Is Really Important?

The average person spends over $1,000 per year on subscription services. Think Netflix, Amazon, Instacart. Each year, Americans spend over $1 trillion on travel, which averages to about $3,000 per person per year. Every year, the USA wastes 38.5 million tons of food annually (that’s one of the most conservative statistics out there). Since the 1950s, the mineral and phytonutrient content of our food has decreased by 20-50%. Most Americans consume 50% of their calories from ultra-processed foods. The US spent $4.9 trillion in 2023 on healthcare, which averages $14,570 per person. Of that $4.9 trillion, 90% goes toward treating chronic and mental conditions. Compared to the $4.9 trillion spent on healthcare, USA citizens spend just $1.7 T on food, which averages to $5,054 per person. Currently, about 6 out of 10 adults struggle with chronic disease, and 23% of American teens are diabetic. Perhaps these disturbing statistics reveal something about the priorities of most modern Americans. Could it be the societal norm of expecting and budgeting around cheap food compromises our own health and that of our loved ones? At Whiffletree, we believe food is medicine. What we eat is who we are, which I think the above statistics point out. And I get it - I am a single gal living on a single person income in a very expensive place to live. It’s not always easy to make ends meet, especially if you have little mouths to feed. This week, Liz Straight shares some tips and ideas that might help you as you figure out how to make your budget include nourishing food. These are ways she and Jesse have implemented these practices into their lives in order to afford high quality food, which allows them to give their kids the very best they can and provide them with a healthy foundation for living life. No, it’s not always easy. But is it worth it? They say yes. Tip #3: How to budget around what is most important to you “When deciding what you will spend food money on, start out by deciding what you care most about getting top quality without compromise. For our family, it is meat, eggs, raw milk, fats, and oils that we don’t compromise quality on. We put those items into our budget first. Then we decide what items we are okay with compromising quality in order to make our food budget work. An example for us would be some fruits and veggies. We’ll sometimes try to compromise and pick local apples that are low spray rather than buying organic apples that are shipped from across the country. I’ll also go off the ‘dirty dozen’ guidelines (a guideline you can find online for fruits and veggies in the grocery store that are heavily sprayed vs ones that aren’t) for when I am purchasing produce from a grocery store. Or things like a condiment that has corn syrup I won’t get, but in a pinch I will buy one that has healthier fats or cane sugar in it. For money, there will always be a limit to what you can spend. But if you look at your actual budget, there may be more available for quality food than you think. Are there any entertainment subscriptions you can cut? Do you eat out regularly and could you start to make one more meal per week at home? Things like that. Sometimes, sacrifice and practicality are necessary. Some examples for us are: I don’t often buy premade items. For instance I will get whole dates, nuts, or chocolate chips, but I won’t purchase Larabars. Either we eat the whole food items as they are or I make them into a bar myself. Try to save on clothing wherever possible, making use of secondhand, consignment, and discount shopping.Travel budgets and entertainment services aren’t big parts of our budget.Even our home has gone through slow renovation rather than being done all at once so our budget could be spread across things that mattered.Etc. If your time allows, doing things to grow your own food is also helpful. Maybe you can garden or grow herbs on your patio, or raise a few backyard chickens. There is an unexpected satisfaction in eating food you have raised yourself, and is also great for kids to be able to learn alongside you. Eating quality food as a priority isn’t always easy. Modern life isn’t set up to make healthy eating the path of least resistance, but with practice and energy and time up front, it becomes a routine method of life that doesn’t dominate you. While like every family we’ll have the flu once in a while or colds come through, we thankfully don’t deal with chronic health issues. The kids also know the basics of cooking and gardening and caring for animals which may help them someday in their own adult lives. And the blessing of being able to give our kids a good foundation so they have strength and health to navigate life with is a privilege.”

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No More Dry Turkey

Did you know…

What you’ll need:

For a quick run-down on the steps, from frozen to roast:

More from the blog

To Brine, or Not to Brine?

Busy Mom's Tip #4: How to Create More Time

Busy Mom's Tip #3: What Is Really Important?

WAYS TO SHOP

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