Why Organic Pasture Turkey are Worth the Cost - Brining Instructions
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Not only do we get humanely raised meat that get to live their lives like a normal animal, outdoors eating insects and other food that works with a chicken's body.
NO ANIMALS ON THE AMOS MILLER FARM ARE EVER FED GMO CORN OR SOY LIKE OVER 98% OF ALL BIRDS SOLD TODAY ARE FED OR IS SENT TO A DIRTY USDA SLAUGHTERHOUSE. MOST NEVER SEE THE LIGHT OF DAY AND LIVE IN CRAMPED CONDITIONS. NOT NORMAL OR HUMANE! NOT GOOD FOR HUMANS EATING THEM EITHER. DOES NOT HAVE TO BE THAT WAY!
Right now 98% of chickens and turkeys are raised in warehouses, fed GMOs, given antibiotics everyday and drugs to speed up muscle production. They are bred so that the breast meat forms before the bones and organs. THESE ARE SICK CHICKENS AND WHY ANTIBIOTICS EVERYDAY. THE ANTIBIOTICS ALSO MAKE THE CHICKEN GAIN WEIGHT FASTER. Another reason besides antibiotic resistance to avoid these animals and overuse of antibiotics by humans.
Amos Miller Newsletter:
With each passing year, more people seem to be making the effort to source pastured poultry over conventionally processed birds.
You may have noticed that pastured poultry, both turkey and chicken, tend to be a bit drier than conventionally raised birds unless you cook it exactly right. This is disappointing to some folks until they find out why.
Commercial Poultry Not What it Seems (even if organic)Did you know that about 30% of the typical, commercially purchased turkey is nothing but saltwater (and not filtered either)? This goes for “natural” and “organic” turkeys too.
Please read this article and while you are at it - hopefully you will fully understand why our farmer, Amos Miller, is determined to keep fighting our government to continue farming, slaughtering and processing our foods the way he has been, so we members can continue to eat uncontaminated, nutrient dense foods. Your support is greatly appreciated to help protect our Food Freedom.
Anyhow, there are several reasons why food producers use injection systems to pump up commercial poultry with a ton of brine solution. This type of processing provides a built-in safety mechanism whereby the consumer can overcook the bird, and it still turns out juicy and tender. (Do this with a pastured bird, however, and your bird is literally cooked.)
Brine injection also extends shelf life and flavor to birds that are most likely not free-ranging, even if organic, and hence would cook up to be rather tasteless without “flavor enhancement”.
Injected Turkey Brine Contains Toxins, Additives, MSGThe brine water injected into the poultry is not the type of water you want to be consuming in the first place. It’s likely to contain one or more of the following ingredients (2):
- Fluoridated and/or chlorinated tap water.
- Commercial white salt (the type of sodium you want to avoid).
- Sugar (GMO for non organic poultry).
- Rancid vegetable oils (GMO in non organic turkey) for lean meats.
- Artificial flavor enhancement (aka, “spices”, “organic spices” and “natural flavors” which are pseudonyms for hiding monosodium glutamate, aka MSG).
- Toxic chemicals and binders such as sodium phosphate (prohibited in organic processing but allowed in “natural” poultry).
Pastured poultry requires a 24-hour soak in turkey brine before cooking to ensure tender, juicy results without the injected brine water of commercial birds.
Ingredients:1 large raw turkey 12+ pounds
2 gallons filtered water
2 cups sea salt
1 cup sucanat or organic brown sugar, optional
2 organic onions
5-6 organic cloves garlic
2-3 large bay leaf
1 large bucket or 5+ gallon stockpot
and sufficient refrigerator space
- Remove the giblets from the bird and refrigerate. Chop optional onions and garlic cloves.
- Add the two gallons of filtered water to the large stockpot or bucket. Mix in the sea salt and optional sugar until dissolved. Simmer optional onions, garlic, and bay leaves in a small amount of water for a couple of minutes to stimulate the release of flavors. Do not thoroughly cook them. Cool and stir into the brine water.
- Place the turkey in the stockpot carefully and ensure that it is fully submerged in the brining liquid. Use a heavy plate or small tray to weigh the bird down and keep it fully submerged if necessary.
- Cover and place the container in the refrigerator for at least 18 and up to 24 hours. Flip the turkey once or twice during that time.
- After brining is complete, remove the turkey carefully, rinse well and place on a large platter. Discard the brine water.
- Pat the turkey dry with cotton towels. If you have time, let the turkey sit uncovered on a rack sitting on a baking sheet for 2-3 hours before roasting. This is because the skin has absorbed the brine as well as the meat. Drying it off before cooking will help it brown and get crispy like a non-brined turkey.
- Making gravy from the drippings of a brined turkey can be very salty if you add additional salt during the gravy making process, so don't do this until you've tasted the gravy first!
- If you will not be roasting the turkey within a few hours, place back into the refrigerator until you are ready to cook it.
That's it. It is really simple and if you have some room in the fridge and you are open to a different way preparing a pastured bird, I highly recommend this method. I've done it many times and the results are excellent - very juicy and tender.