Category: Recipe

04 Sep 2020
Recipe Jen Langdon 0 comment

Smoked Turkey Drumsticks

Smoked Turkey Drumsticks

Our Livestock Manager Jonathan Gabis shares his recipe for smoked turkey drumsticks – make a statement at your next get-together by serving these delicious, meaty drums. The brine and rub recipes are perfect for any poultry, just scale it up or down for smoked chicken wings, whole chickens, or a whole turkey!

 

Print Recipe

Ingredients
  

  • 2 packages turkey drumsticks 6 pieces

For the Brine

  • 1 cup white sugar
  • 1 cup Diamond Crystal kosher salt (more readily dissolves in than other salts)

For the Rub (enough for 6 turkey drums or 4lb of chicken wings)

  • 2 Tbsp brown sugar
  • 4 tsp smoked paprika
  • 3 tsp kosher salt
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper optional

Instructions
 

  • Make the brine. Bring 1 gallon of water to boil, add salt and sugar.  Stir until dissolved. Allow to cool. This brine recipe may be scaled up or down depending on how much brine is needed to fully submerge the meat you are preparing.
  • Place meat in a food-grade container large enough to allow the meat to be fully submerged in brine (a food-grade plastic bucket works well). Pour cooled brine over meat, cover, and refrigerate. If you don’t have a container large enough, you can use a cooler with ice, keeping in mind the volume of ice being used and holding back this amount of water from the brine recipe. Ensure meat is always fully submerged and kept at or below 40º for the duration of brining.
  • Note: You can use this simple brine for all poultry, adjusting brine time depending on the cuts you are using. Brining for too long could negatively impact the texture of the meat. Whole chickens brine for 8 hours, chicken drums or wings 2-3 hours, turkey drums 4-5 hours, whole turkey 24 hours.
  • Combine rub ingredients together. After brine is complete, remove meat from brine and rinse with cold water. Transfer meat to a large container and sprinkle rub over meat. Hand toss until evenly coated.
  • Smoke meat at 225º-275º with hickory and apple woods or until internal temp 165º-180º. Turkey drums will take 2-3 hours.
  • After smoking, grill at medium-high heat for 5-10 minutes to crisp up skin if desired.
Keyword Turkey
17 Aug 2020
Recipe Jen Langdon 0 comment

Grilled Turkey Burgers

Grilled Turkey Burgers

Our pasture-raised ground turkey is the perfect start to a juicy, meaty burger. These instructions are for grilling, but burgers can also be cooked on the stovetop in a skillet, or baked in the oven. Top with our spicy microgreens for a bit of crunchy zip!

 

Print Recipe
Course Main Course

Ingredients
  

  • 1 pound Ground Turkey
  • 1/2 cup Unseasoned breadcrumbs
  • 2 tsp Worcestershire sauce
  • 2 cloves Garlic, minced
  • 1/4 cup Sweet onion, minced
  • 1 egg
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions
 

  • Gently combine all ingredients in a large bowl.
  • Divide mixture into your desired number of burgers (we like 4 burgers per pound of turkey) and gently form into patties. Shape them a little thinner and larger than you want your final burgers to be, they will shrink a little on the grill.
  • Grill over medium heat until turkey is thoroughly cooked. Cooking times will vary based on your grill, but 5 minutes per side is a good starting point.
  • Serve on toasted buns with microgreens, tomato, and your favorite condiments!
Keyword Burger, Turkey
21 Jul 2020
Recipe Jen Langdon 0 comment

Haricots Verts with Shallots and Thyme Butter

Haricots Verts with Shallots and Thyme Butter

Delicately thin and full of flavor, haricots verts require very little accompaniment to truly shine. These French-style specialty beans are best with a little butter, a little shallot, and just enough of a saute to make them crisp-tender.

 

Print Recipe
Cook Time 20 minutes

Ingredients
  

  • 1/4 cup Butter
  • 4-5 sprigs Thyme
  • 1 bunch Shallots, diced
  • 1 lb Haricots Verts stem end removed (no need to remove the other end)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Melt butter in a large skillet over medium heat. Add thyme and saute, stirring frequently, until very fragrant, about 3 minutes. Remove and discard thyme sprigs.
  • Add shallots to your thyme-infused butter and saute, stirring frequently, until caramelized and starting to crisp, 4-6 minutes.
  • Add haricots verts and stir to combine. Add a few tablespoons of water, cover and steam for 3-4 minutes. Remove cover and cook until water evaporates and beans are crisp-tender. Add salt and pepper to taste.
Keyword Beans, Haricots Verts, Shallots, Thyme
11 Jul 2020
Recipe Jen Langdon 0 comment

Lemon Ricotta Pasta with Caramelized Onions and Kale

Lemon Ricotta Pasta with Caramelized Onions and Kale

A creamy lemon ricotta sauce is one of our favorite ways to enjoy summertime pasta. With the addition of sweet caramelized onions and tender, nutrient packed kale, this quick and elegant supper is sure to be one of your family’s favorites, too.

Be sure to keep some of the starchy water when you drain the pasta. Often just discarded, this is the perfect ingredient to help create the silky, creamy sauce.

 

Print Recipe
Cook Time 45 minutes
Course Main Course

Ingredients
  

  • 4 Tbsp Butter
  • 2 bunches (about 1.5-2lb) sweet onions, sliced
  • 4 cloves garlic or 8-10 garlic scapes, minced
  • 1 lb Curly kale, stems removed, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 lb Pasta  (linguine, penne, cavatappi or rotini would work well, but use what you have on hand)
  • Juice and zest of 1 lemon
  • 2 Tbsp Extra Virgin Olive Oil
  • 15 oz Whole milk ricotta

Instructions
 

  • Melt butter over medium heat in a large pot or dutch oven. Add onions and cook, stirring occasionally, until onions are golden and caramelized. Take your time - this may take 20-30 minutes. Add garlic and continue to cook for another few minutes.
  • Meanwhile, boil the pasta according to the package directions. Retain about one cup of the pasta water before you drain the cooked pasta. Toss hot pasta with a bit of oil.
  • Add chopped kale to the onions, stirring until kale is tender, 3-5 minutes. Season generously with salt and freshly ground black pepper.
  • Add cooked pasta to the vegetables. Use tongs to toss the mixture and combine. Add olive oil, lemon zest and juice, and ricotta. While combining the mixture, add reserved pasta water a little at a time as needed to create a smooth, silky consistency.
  • Variation: this recipe is a delicious vegetarian meal, but it also pairs well with thin-sliced chicken breast, sausages, ground turkey or ground chicken. After onions are caramelized, sauté meats in the dutch oven until fully cooked, then proceed with the remainder of the recipe.
© Greenacres Foundation. All Right Reserved 2023.