We now offer our own pasture raised chickens.
We sell them as whole birds. It's easy to cut them up yourself!
How do I cut up my own chicken?
Roasting Your Fresh Ekonk Hill Turkey
You should plan on at least 1 pound of turkey per person. 1½ pound per person is recommended if you enjoy leftovers (and who doesn’t!).
Farm fresh turkeys cook faster than frozen or store bought birds. This is because the high moisture level of the meat transfers the heat more readily during cooking. SO BE CAREFUL NOT TO OVER-COOK YOUR FARM FRESH TURKEY!
You should plan on 15 minutes per pound at 325 degrees for fresh turkeys (Oven temperature may vary. Adjust time and temperature accordingly). Allow an extra hour just in case the turkey doesn’t comply with this time frame. However, be careful not to overcook the bird as this will dry out the meat. Keep in mind that the turkey should sit for 30 minutes after removing it from the oven, before you carve it, so the extra time also provides a cushion should the turkey need to roast longer.
Remove your turkey from the bag and place it in the sink. Remove the giblets and neck. Thoroughly rinse the bird inside and out.
Grease the turkey with a little soft butter before roasting and place it in a large roasting pan. Season with salt and pepper, and according to personal taste use rosemary, sage or other herbs.
Cook the turkey breast side down for a little more than half of the roasting period, then turn it breast side up. Cover the bird loosely with foil until 1 hour before it is done, then remove the foil to allow the breast to brown up.
If you stuff your turkey, plan on about 20 minutes more cooking time.
A meat thermometer is the best way to test if your bird is ready. The thermometer should read 165 degrees in the thickest part of the inner thigh when the turkey is done. You should begin checking the bird one hour before the end of your roasting time.