1. They are fun.
Turkeys have so much character. They strut and gobble and poof out their chests. In the evenings we watch them from our back porch as they scrunch together on top of their shelter. We put roosts inside the coop, but they seem to prefer the roof. And turkeys LOVE water. Seeing them hop around under a rain shower or the spray of a hose is like watching the wonderfully awkward and enthusiastic performance of a preschool dance class.
2. Turkeys work the pasture like only a twenty pound bird can.
One of our goals at Grass Fat Farm is to build soil fertility and improve our pastures without the use of synthetic chemical fertilizers or herbicides. All of the poultry play a vital role in this system. They scratch the earth to loosen the seedbed, allowing for more desirable pasture plants to germinate. And they drop their poop, providing some of the best natural fertilizer so that those plants can thrive. Turkeys have big claws, big beaks, and poop A LOT.
3. We love to eat something truly special on holidays.
Thanksgiving would just not be the same without a pasture-raised turkey (or two!) on the table. We are blessed with an amazing community of neighbors who value delicious healthful food. Every year when we sit down to eat the turkey that we carefully raised and they beautifully smoked, you can truly taste the love that went into making that food.
4. Turkey wings.
Wings are my absolute favorite part of a chicken. I like them crispy and coated with Frank’s and butter and garlic. No sides and no utensils needed. Pile them high. But turkey wings- Oh. My. Goodness. So much goodness. They take just a tiny bit longer to cook, but otherwise I treat them exactly like a chicken wing. The flavor is better. The skin is crispier. And just one or two will fill you right up.
5. Home-cured, home-smoked turkey.
We don’t buy much deli meat. It’s really hard to find sandwich meat that is made from well-raised animals. So the first year that we raised turkeys I decided to try making my own. It’s becoming a tradition. We cut the breasts and legs from the turkeys that are not destined for Thanksgiving tables. Brine them, smoke them. The breasts are sliced for incredible flavorful sandwiches. Legs are saved to be used as you would a ham hock. I throw them in the instant pot with split peas, beans, or lentils. They fall apart into tender pieces of deliciousness, while simultaneously infusing the beans with all that smokey turkey goodness.
