Welcome to Turkey Heaven: Hartland Farms, Hartland, Michigan

"Our turkey was WONDERFUL!!!!!!!!!!!!

My Dad overcooked it (by a lot) He used a table-top roaster, and a cooking bag, and cooked it for 6 1/2 hours (it was a 16 pound bird) but it was still very tender and flavorful.

The meat just fell off the bones."
-- Carolyn P.

Turkey Recipes from Our Customers
Our customers submit their favorite recipes. Here they are. You'll discover there are many ways to enjoy our free range birds as you read through them:

Roast Turkey with Lavender Rub
Roast Maple/Apple/Sage Brined Turkey (below)

Roast Maple/Apple/Sage Brined Turkey
from D. Ross

Herb & Citrus Turkey Brine
(Make a few days ahead. Brine the bird overnight.)

1	Gallon	Water
1	Lemon	Cut into wedges
1	Orange	Cut into wedges
1	Cup	Apple Juice
1/2	Cup	Brown Sugar
3	Cloves	Garlic
2	Bay Leaves
1	Tbsp	Dried Rosemary
2	Tbsp	Fresh Sage or 1 Tbsp Dried
1	Bunch	Fresh Thyme or 1 Tbsp Dried

Put into a large stock pot. Bring to boil to dissolve salt, sugar and mix flavors. Cool and refrigerate.

Place turkey in a 5 gallon bucket. Add cold brine and ice water. Soak in a cool (below 40 degrees) environment overnight. (I put a clean garbage bag in the bucket first and put the bird inside so I could tie it up and leave it in the garage)

Rinse, and pat dry.

Apple Sage Butter
(Note: You can make ahead a few days)

1/2	Cup	Apple Cider
1	Lemon	Maple Syrup
1	Stick	Butter
1/2	Bunch	Fresh Sage
1/2	Cup	Brown Sugar
8	Strips	Bacon

Reduce apple cider down to a few tablespoons. Add maple syrup, butter, 1/4 bunch of chopped fresh sage to reduced cider mixture. Cool & Refrigerate until solid.

Also need: Onion, celery, lemon, apple, fresh sage, thyme sprigs for cavity

Preheat oven to 350

Take brined, rinsed & dry turkey and place on rack in roasting pan. Stuff cavity with a mixture of quartered onion, lemon, celery, sage & thyme. Using fingers, gently lift skin from breast area, stuff butter mixture under it, massaging the breast meat as you go. Save a little bit of the butter for basting.

Shingle bacon slices across the breast.

Truss bird, cover with foil - until about a 1/2 hour before turkey is done

Plan about 10-15 minutes per pound. Note: Brined Turkeys cook 20 - 30 minutes faster. Turkey is done when meaty part of thigh registers 170F and juices run clear when pricked. My 20.5# turkey took about 4 hours - but be sure to check it. Every oven is a bit different - mine cooks things a bit more quickly.

Baste with remaining apple sage butter a couple of times (about every 45 minutes or so)

Rest on stove top for about 20 minutes before carving

Let us know your successes and failures. We want to make sure everyone who has one of our turkeys has a delicious feast.

Tips
Overcooked turkey leads to dried out turkey no matter how well the turkey is seasoned. Check temperature about 45 - 30 minutes before it is to be done.

USDA
Consumer Information
Slightly Revised November 1998
Approximate Cooking Times

Unstuffed Breast

Pounds	Hours
4-6	1.5 to 2.25
6-8	2.25 to 3.25

Unstuffed Turkey

Pounds	Hours
8 - 12	2.75 - 3
12 - 14	3 - 3.75
14 - 18	3.75 - 4.25
18 - 20	4.25 - 4.5
20 - 24	4.5 - 5

Stuffed Turkey

Pounds Hours

8 - 12 3 - 3.5

12 - 14 3.5 - 4

14 - 18 4 - 4.25

18 - 20 4.25 - 4.75

20 - 24 4.75 - 5.25

Hartland Farms is the Cyber Division of Roeske Farms, L.L.C. in Hartland, Michigan 48353

info@hartlandfarms.com • 810-632-5737