Turkey Talk
What Size Turkey Will I Need?
In general, you should allow 1 lb. of uncooked turkey per
person. If you would like leftovers add ½ lb. per person to
the turkey. If your guests prefer mostly white meat you have
two choices: buy a turkey using the 1 lb./person rule plus an
additional small (3 lb.) turkey breast (they cook quickly and
provide juicy meat for sandwiches); or add an additional 4 to
5 lbs. to the 1 lbs. per person total. While these numbers
may sound high, on average turkeys are 1/3 bones, 1/3 dark
meat and 1/3 white meat!
Example: For 10 people who prefer mostly white meat:
Purchase a 14 to 15 lb. turkey OR a 10 lb. turkey plus a 3 lb.
turkey breast.
For 10 people who like both dark and white meat:
Purchase a 13-14 lb. turkey On smaller birds (under 10 lbs.)
the percentage of breast is lower and the percentage of
bone is higher.
Example: For 6 people who prefer white meat:
Purchase a 10 -12 lb. bird or a 3-5 lb. turkey breast
Fro 6 people who like both dark and white meat:
Purchase a 10-12 lb. turkey
Uncooked, boneless turkey breast – at least 1/3 lb. per
person
Uncooked, bone-in turkey breast, ¾ lb. per person
What’s The Best Way To Cook My Turkey?
There are as many ways to cook a turkey as there are
grandmothers in the world! First things first, before cooking
your bird, rinse and season the turkey inside and out with
salt and pepper. Don’t forget to take the giblet bag out of the
neck cavity! If you are stuffing your turkey, wait until right
before it goes into the oven as to minimize the risk of
bacterial growth in the stuffing. If you don’t want to stuff the
bird with edible stuffing, try putting herbs, spices, chunks of
onion, celery, cut up lemons, or oranges in the cavity to help
flavor the bird as it cooks.
From here you can roast it plain and simple, basting with
pan juices every half hour until done. If you are feeling
adventurous, try an herbed self-basting method. Chop a
combination of rosemary, sage, thyme, and parsley and add
to a cup softened butter seasoned with garlic, salt and
pepper. From here you will need to separate the skin of the
breast from the meat, be careful not to tear the skin. Smear
the herbed butter under the skin making sure to get the legs
as best you can. Use any left to cover the outside of the
bird, only basting if you feel like it. You can also roast your
turkey with a dry rub , brush the turkey with oil, then sprinkle
on generous amounts of your choice of rub, patting it into the
oiled skin with your hand. Make sure you sprinkle some in
the cavity for good measure!
Turkey Talk Continued
EAT FRESH! EAT LOCAL!
Is Brining My Turkey A Good Idea?
Brining is a new and popular method that involves soaking
the turkey in salt water overnight for moistness. Our thought
is that Misty Knoll turkeys are moist enough on their own.
Brining can be a fun way of adding flavors to your turkey—
you can essentially make a kind of “tea” using interesting
herbs, spices and seasonings. But then comes the logistical
question of where to store a five-gallon bucket of water and
raw turkey where it will stay below 40 degrees and the dog
can’t get into it.
How an I Tell When My Turkey Is Done?
Purchase and use a meat thermometer, professional
chefs with years of experience wouldn’t think of not
owning this tool! The best thermometers are the “instant
read” type, either analog or digital. These are not thermometers which you stick in the raw bird and leave in place
while cooking. About an hour before the end of the roasting
time on the chart, place the thermometer in the heaviest
part of the thigh (make sure the thermometer is not touching
bone and check the temperature. The thermometer may
take 1 minute to reach the actual temperature of the meat.
When the temperature reaches 155 degrees, remove from
the oven and tent loosely with foil. The temperature will
continue to rise as the turkey rests. Resting the meat is an
important step, the meat juices redistribute into the meat
and keep the turkey moist. Note: The old fashioned way of
wiggling the leg to see if the turkey is done will give you an
indication that the meat is done but by the time the leg is
loose the turkey will be sadly overcooked
Approximate Turkey Cooking Times
UN-STUFFED TURKEY
4 to 8 lbs.
1-1/2 to 3-1/4 hours
8 to 12 lbs.
2-3/4 to 3 hours
12 to 14 lbs.
14 to 18 lbs.
18 to 20 lbs.
20 to 24 lbs.
8 to 12 lbs.
12 to 14 lbs.
14 to 18 lbs.
18 to 20 lbs.
20 to 24 lbs.
3 to 3-3/4 hours
3-3/4 to 4-1/4 hours
4-1/4 to 4-1/2 hours
4-1/2 to 5 hours
STUFFED TURKEY
3 to 3-1/2 hours
3-1/2 to 4 hours
4 to 4-1/2 hours
4-1/2 to 4-3/4 hours
4-3/4 to 5-1/4 hours
ALL THANKSGIVING ORDERS MUST BE
PLACED BY SATURDAY, NOVEMBER 23RD
AND ARE FOR PICK UP ONLY.
Market Hours
Open Tuesday-Saturday, 7:30am-7pm
Open Sunday, 9am-6pm
Closed Mondays
We will be open Monday,
November 25th before Thanksgiving
Woodstock Farmers' Market
979 West Woodstock Rd, Woodstock, VT 05091
Call 802-457-3658
Press 1 for DELI or leave a message at ext. 224
Menus also available at:
www.woodstockfarmersmarket.com
Entrees
Turkey Breast Roulade
Boneless free-range Misty Knoll Turkey Breast with
apple, local bread and fresh herb stuffing.
—$13.95/person
Whole Cooked Turkey Breast
Whole cooked Misty Knoll boneless turkey breast.
Weighs 5-7 pounds on average.
—$12.95/lb.
Acorn Squash
Baked acorn squash filled with white and wild rice,
dried cranberries, dried apricots and fresh herbs.
—$8.95 each
Sides
Old Fashioned Mashed Potatoes
An all time favorite, ours are mashed with butter and
cream. —$6.95/pint or $13.95/quart
Winter Squash Puree
A smooth puree of wither squash, butter and ginger.
—$5.95/pint of $11.95/quart
Sweet Potatoes Gratin
Thin slices of sweet potato, layered with maple
caramelized onions, and Vermont cheddar cheese.
—$6.95/pint or $12.95/quart
Creamed Spinach
A classic! Spinach is steamed and blended with a rich
nutmeg-infused cream sauce.
—$6.95/pint or $13.95/quart
Fresh Kale Salad
Shredded local kale with almonds, currants, parmesan
cheese, and seasoned with fresh lemon vinaigrette.
May be served warm or cold.
—$5.95/pint or $11.95/quart
Shallots
Caramelized shallots with white wine and fresh herbs.
—$7.95/pint or $13.95/quart
Accompaniments
WFM Cranberry Pear Relish
Our Signature Thanksgiving relish.
—$7.95/pint or $14.95/quart
Turkey Gravy
Rich brown gravy, just like “Grammy” used to make.
—$6.95/pint or $12.95/quart
Stuffing
Traditional stuffing made with local bread and fresh
herbs. —$5.95/pint or $9.95/quart
Desserts
Maple Crème Brulee
Maple flavors the traditional French custard with
caramelized sugar topping.
Comes in individual servings.—$3.99/each
Pumpkin Pie
A traditional smooth puree of pumpkin with cinnamon,
nutmeg, and cloves. —$15.99
Pecan Pie
Southern style… Loads of pecans and sweet filling in a
buttery crust. —$17.99
Market Fruit Pie
Made here at WFM with all butter crusts and real live
fruit—no cheap fillers. Varieties include: Apple, Apple
Pecan, Maple Blueberry, Mixed Berry with Streusel
topping, Apple Cranberry, Chocolate Cream.—$15.99/
each
Pumpkin Cheesecake
Rich, creamy pumpkin cheesecake in a graham
cracker crust. 6inch—$22.00, 10inch—$38.00
Order A Fresh Turkey!
Misty Knoll Farm—New Haven, VT
Fresh Whole Turkeys
Sizes range from 12-30 pounds.
—$3.99/lb.
Bone-In Fresh Turkey Breast
Sizes range from Small (5-7 lbs) to Large (9-11 lbs)
—$6.99/lb.
Boneless Fresh Turkey Breast
Sizes range from Half a Boneless Brest (1.5-3lbs.)
to Whole Boneless Breast (4-6 lbs.)
—$8.49/lb.
Stonewood Farm—Orwell, VT
Fresh Whole Turkeys
Sizes range from 12-30 pounds —$3.89/lb.
All fresh turkey and pie orders
must be placed by:
Saturday, November 23rd
All of our dishes are prepared
with love in our WFM Kitchen
Special orders are welcome.
Available for pick up on:
Tuesday, November 26th
Wednesday, November 27th