Pastured Heritage Turkey-2020
Now Taking Orders for November and December of 2020
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Rainbow Turkeys are **FRESH**
*Heritage-Breeds *Slow Grown *Vaccine-Free
*Antibiotic-Free *True Free-Range *Open Foraged
*Pasture Raised *NO Corn, NO Soy, NO Wheat
*Flax-Free *Fishmeal-Free *Crab-Free *Mercury-Free
Terroir, Heritage Turkey Breeds
Chocolate - Royal Palm - Spanish Black - Blue Slate - Bourbon Red - Midget White - White Holland - Standard Old Fashioned Bronze - Narragansett -
Not Available This Year> Rio Grande Wild & Eastern Wild
Rainbow Ranch Farms Terroir Heritage Turkeys are second-to-none! Every heritage, Terroir turkey goes through a 3-stage inspection for meat quality, weight, size, shape and breed, perfectly chilled and, bagged inside BPA-free packaging to ensure the highest quality and, product safety.
Rainbow Ranch Farms pasture/garden-raised, slow grown (9-14 months), heritage-breed, open foraged and free-range turkeys are unpredictable for weight and size. We reserve the right to provide a larger bird if needed. Giblets are stored either beneath the neck-skin-pouch or cavity (not all giblets are guaranteed).
Rainbow Ranch Farms Terroir turkeys are omnivores, NOT vegetarian or vegan:
Diet includes farm-grown worms and, native insects, garden-grubs and wild/native forage. Our perfect heirloom, garden-raised gold-standard turkeys, are seasonal. They roam in open pasture, pecking, scratching and thriving on fallen fruit, heirloom leafy greens, organic vegetables and, indigenous seeds.
Rainbow Ranch Farms turkey flocks have very special volunteer companions that provide direct care. In addition, we provide fresh, dry & soft (arsenic-free) bedding and, an incredibly well stocked bug/grub buffet.
Upon arrival your fresh heritage turkey is ready to be
2. Refrigerated for up to 3-days (below 40 degrees(F).
3. Frozen for up to 3 months(below 0 degrees(F).
When removing your turkey from your freezer the general defrost time is 15-20/minutes per pound (defrost time may vary with your ambiant temperatures).
PREPARE BEFORE COOKING
Option 1. Let turkey sit in it's own packaging on a counter inside a deep pan (to collect any extra juice), until it reaches room temperature. Remove and discard packaging. Remove giblets. Rinse bird thoroughly inside and out and lighly season (to your taste). Let bird rest 15 minutes while covered with clean cloth.
Option 2: Place turkey inside a deep pan with fresh cool water. Let turkey sit in it's own packaging until it reaches ambiant temperature. Remove and discard packaging. Remove giblets. Rinse bird thoroughly inside and out and lighly season (to your taste). Let bird rest 15 minutes (to drain excess water) while covered with clean cloth.
top 5 methods to cooking a RRF heritage turkey
Option 1: Deep fry. Be sure the turkey is dry. Let turkey drain and pat dry with towel before placing into hot oil!
Deep fry until internal breast temperature reaches 165 degrees(F). Let rest 10-15 minutes before serving. Follow the deep fryer manufacturers instructions and safety tips.
Option 2: Cut up turkey into legs, thighs, breast, wings and set aside the the neck, giblets and back to make a stock or gravy. Place the cut turkey peices onto a clean non-toxic baking pan and bake until internal temperatures of cut turkey meat reach 165 degrees(F). Remove from oven and let rest 5-10 minutes before serving.
Option 3: Place whole turkey (breasts down) in a deep baking pan. Bake on preferred temperature until internal temperature of turkey breast reaches 165 degrees (F). Remove from oven and let rest 5-10 minutes before serving.
Option 4: Place whole turkey (breasts up) in a deep baking pan. Cover with lid or similar. Bake on preferred temperature until internal temperature of breast reaches 165 degrees (F). Remove lid or similar covering and place oven temperature on 450 degrees(F) and let breast brown for 10-15 minutes (to your desired browning). Remove from oven and let rest 5-10 minutes before serving.
Option 5: Braised turkey. Cut up turkey into your preferred peices and set aside the giblets, neck and back for stock or gravy. Heat pure distilled water in a stock pot and add your favorite blends of herbs and spices (to taste). While water is coming to boil, heat a cast iron skillet (or similar) with plenty of organic, pure pork lard and brown the turkey meat (to your desired browning). After browning, place cut browned turkey into hot water and cover. Braise on low heat until internal temperatures of meat reach 165 degrees(F). Remove from heat and let water reach safe temperature. Carefully remove turkey peices from hot water and let rest 5-10 minutes before serving. Use the giblets, neck, back and the water from the stock pot to make a stock or gravy.
PICK-UP: Call 760-868-6206 to pick-up from the farm located in Pinon Hills, CA. 92372 (check a map before placing order for pick-up).
SHIPPING: Read the shipping rules and details before placing your turkey order.