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    Recipes — turkey

    Brining and Cooking Your Pasture Raised Turkey

    What's the difference between cooking a conventional vs. pasture-raised turkey? Thanks to Mommypotamous for this explanation and recipe!

    "Most store bought turkeys are injected with vegetable oil, water, salt, emulsifiers, sodium phosphate, and artificial flavorings. Pasture raised free range turkey, on the other hand, has not been basted or injected. You may want to consider preparing your turkey in a brine like most chefs. Brine is a saltwater and seasoning solution that allows moisture to penetrate the meat.

    Even a slightly overcooked turkey will be moist and juicy when prepared in brine. Brine also expedites cooking time, since water is a better conductor of heat than meat. Brine can be made from your favorite herbs and seasonings."

    Brining Your Pasture-Raised Turkey


    • 1 cup sea salt
    • 1 gallon filtered water
    • 1 cup raw sugar or honey (optional)
    • 1 bunch fresh sage (optional)
    • 1 bunch fresh thyme (optional)
    • 3 tablespoons black pepper (optional)


    1. Bring all ingredients to a boil; remove from heat and refrigerate.
    2. Place thawed turkey in a deep roasting pan that is large enough to allow most of the turkey to be submerged in the brine, or use a commercially available brining bag (available in Williams-Sonoma or Sur La Table stores or on their websites). We use a 5 gallon food grade plastic bucket. If you use just the pan, cover with plastic wrap and refrigerate (or put in an ice chest if your refrigerator is full). Turn the turkey in brine every few hours if it is not fully submerged. Keep turkey in brine for 12-24 hours.

    Cooking Your Pasture-Raised Turkey

    1. When it is time to cook the turkey, lift it out of the brine, rinse with cold water and dry with paper towels.
    2. Slide a small rubber spatula between the skin and the meat to separate them.
    3. Insert half of the herbed butter mixture (recipe below) under the skin and spread evenly. Rub the remaining butter mixture on the outside of the skin.
    4. If you wish, fill the body cavity with stuffing.
    5. Truss the bird loosely with butchers twine, season with salt and pepper, and pace in roasting pan.
    6. Add 1 cup stock and roast until internal temperature of the thickest part of the thigh reaches 165 degrees. The turkey should be loosely covered with foil for part of the cooking time to help retain moisture. The foil should be removed for the last 45 minutes or so of cooking so the skin can be beautifully browned and crisp by the time the turkey is done. Be sure to baste the turkey often with juices from the bottom of the pan.

    Roasting Times at 350 F

    Begin to check for doneness 30 minutes before suggested cooking time.

    • 8-12 lbs: 2.5-3.5 hours
    • 12-16 lbs: 3-4 hours
    • 16-20 lbs: 4-5 hours

    Pastured birds often cook a little faster than conventional turkeys, so monitor closely with a meat thermometer. The thickest part of the thigh should reach 165F.

    Herbed Butter Mixture


    • 8 tablespoons softened unsalted real butter
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon chopped garlic
    • 1 teaspoon chopped sage
    • 1 tablespoon chopped thyme
    • 1 tablespoon lemon juice (optional)
    • 1 tablespoon chopped shallots (optional)
    • 1 tablespoon chopped chives (optional)


      Turkey or Beef Jalapeño Cheddar Burgers

      We found this recipe on Spend With Pennies. "These might be my absolute favorite turkey burgers of all time!!  The delicious jalapeño cheddar filling in these burgers keeps lean meat juicy and tender while adding tons of flavor!  The burgers in the photo were made with turkey, but I have also done these with lean beef and they were equally delicious!  They can broiled in the oven or cooked on the grill!"

      Prep Time: 15 minutes
      Cook Time: 15 minutes
      Total Time: 30 minutes
      Servings: 4


      • 28 oz lean turkey or beef (not extra lean)
      • 2 tablespoons finely minced onion
      • salt & pepper to taste
      • 4 tablespoons cream cheese
      • 2 oz . shredded cheddar cheese
      • 1/4 teaspoon garlic powder
      • 1 fresh jalapeno pepper , diced (seeds removed if you prefer less spice)
      • 1 tablespoon olive oil
      • Rolls & Toppings as desired


      1. Preheat grill to medium or oven to broil on high.
      2. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
      3. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take 1/4 of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

      To Broil

      1. Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

      To Grill

      1. Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

      Making Your Own Bone Broth!

      Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

      In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

      Some of the benefits of bone broth in the body include:

      • Promoting digestive health
      • Stimulating brain health
      • Boosting the immune system and metabolism
      • Supporting the body’s detoxification process
      • Aiding joint, hair, skin, and nail health

      Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

      How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:


      1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
      2. 2 chicken feet (optional – this adds gelatin)
      3. 2 tablespoons Apple Cider Vinegar
      4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
      5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 


      1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
      2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
      3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
      4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
      5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
      6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

      Recommended Further Reading

      1. Bone Broth Benefits for Health  - Wellness Mama 
      2. Bone Broth, Broths, and Stocks - Nourished Kitchen


      Gluten-Free Turkey Zucchini Poppers

      We found this recipe on  To Simply Inspire. "These Turkey Zucchini Poppers are a healthy, low carb meal or snack packed with Mexican flavors"

      Prep Time: 20 minutes
      Cook Time: 20 minutes
      Total Time: 40 minutes
      Servings: 5 (yields 25 poppers)


      • 1 lb ground turkey or chicken 93% or leaner
      • 2 cups zucchini grated and water squeezed out (approx 2 medium sized zucchini)
      • 2 green onions sliced
      • 4 TBSP cilantro minced
      • 3 cloves garlic minced
      • 1/2 tsp pepper


      1. Preheat oven to 400 degrees F
      2. Mix raw ground meat with zucchini, green onion, cilantro, garlic, salt, and pepper.
      3. Drizzle a little coconut oil or olive oil onto a baking sheet.
      4. Roll meat mixture into about 1 - 1 1/2 inch meatballs and place on the greased pan.
      5. Bake at 400 degrees 20-25 minutes, or until cooked through. Place under the broiler for an additional 2-3 minutes or until browned on top (careful not to burn)

      Gluten-Free Pesto Turkey Burgers

      We found this recipe on Suzlyfe. "The best pesto turkey burgers you can make that are still healthy, hearty, and moist. You are ready for summer grilling season and cookouts with these gluten free pesto turkey burgers!"

      Prep Time: 5 minutes
      Cook Time: 10 minutes
      Total Time: 20 minutes
      Serves: 3


      • 1 lb Ground Turkey
      • 1/8-1/4 cup favorite store bought Pesto (gluten free)
      • 1/8 cup chopped Sundried Tomato
      • 1/2-1 TBSP Red Pepper Flake
      • Salt + Pepper to taste


      1. Combine ingredients in a large bowl and incorporate ingredients throughout.
      2. Form into three 5+ oz patties (my favorite size for cooking). Indent the center with your thumb and salt the exterior.
      3. Let sit for at least 5 minutes at room temperature before cooking.
      4. Cook on medium heat in a cooking spray greased grill, grill pan, or skillet for 3-5 minutes (until it is opaque halfway through). Flip and cover with lid or foil to finish cooking, an additional 3-5 minutes, depending. Finished burger will be firm but not hard. If you are adding cheese (like more parm!), add the cheese 3 minutes after you flip the patties, splash the cooking surface with water, and cover with lid.



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