|Heritage Valley Poultry|
Farm Fresh Turkey
Location:Southern Idaho and Northern Utah
Email:Nels at HeritageValleyPoultry.com
Copyright © 2011-2012
All Rights Reserved
According to the University of Illinois Extension service: "Turkey is low in fat and high in protein. It is an inexpensive source of iron, zinc, phosphorus, potassium and B vitamins." You can see another source of nutrition information at Nutrition Data. Turkeys from Heritage Valley Poultry are fed natural grains and they are naturally grown for maximum nutritional value and a great taste every time you order.
Free range methods are used at Heritage Valley Poultry. The turkeys are allowed to be indoors or outdoors as they choose and they are never kept in individual cages. We also have facilities to keep them safe from predators and severe weather conditions. In addition, the turkeys are harvested efficiently, with the least amount of stress to the animals possible.
A diet of organically grown grain without any animal by-products is the rule at Heritage Valley Poultry. We use our own blend of corn, wheat, and soy that is nutritious and gives great flavor. Our farm fresh turkey is the best you can buy!
By sticking to the basics of good farming our turkeys get the nutrition and care that are needed for great tasting farm fresh turkey. Call Nels today and try some for yourself. You won't be disappointed!
If you are wondering how to cook the turkey, try one of the methods suggested by the University of Illinois Extension service given below. I have copied one that is similar to a family recipe in the side bar. You can find hundreds of other recipes on the web.
To order farm fresh turkey, chicken, or other poultry contact Nels by phone (435-770-2365) or by email (Nels at HeritageValleyPoultry.com) and he will arrange delivery of your order. Thank you!
Nels Anderson's family has been farming in the Northern Utah and Southern Idaho area for five generations. Nels and his family are committed to the tenants of organic farming and they hold a strong belief in the way of life that farming affords.
One method of cooking turkey that is described by the University of Illinois Extension Service is a variation of how Grandma used to cook our turkeys when we were young. I have quoted it below:
"Wrapping and cooking the entire turkey in aluminum foil requires increased oven temperature to ensure safety. Preheat the oven to 450°F. This method actually steams the turkey in its own juices. It produces a moist bird with a light golden, non-crisp skin. The cooking time is reduced due to higher temperatures and the trapped steam inside the foil."
"Brush the turkey with melted butter, vegetable oil or margarine. Tear off a piece of 18 inch wide heavy-duty aluminum foil that is 3 times longer than the turkey. Place the turkey lengthwise in the middle of the foil, breast side up. Bring the foil ends up overlapping the turkey. Insert the meat thermometer through the foil into the thickest part of the thigh."
"Place turkey in a shallow roasting pan and bring sides of foil up around turkey. Do not make an airtight seal. To brown turkey: open foil during last 30 minutes of cooking."
"Roast until meat thermometer inserted in the innermost part of the thigh reads 165°F. Check the temperature in the thickest part of the breast and the wing as well. Temperature in all areas should be 165°F or higher. Broth may accumulate in the foil during cooking. Reserve this flavorful broth for moistening stuffing or for making giblet gravy. Cooking time can be reduced by as much as 30 minutes to an hour compared to traditional roasting timetable."