By popular demand. It is nice when readership gives positive feedback. This was a post that many commented back on. Because it is timely, I decided to put it out again this year. We have a few different turkey options this year……..
Certified Organic raised on pasture for $6.25/lb
Pasture raised naturally fed turkeys for $5/lb
It is time to get your order in. Especially if you want to request a specific size. Call (765) 324-2161. We love being part of your holiday tradition! Now on to the old but timely posting…………..
Wow $100 for a turkey? It does seem like a pricey extravagance. Someone recently told me that even they could not “afford” a $100 turkey. This standard American (middle class, double income, parent of 1.7 children, owner of big screen TV and dual cell phone package…….) felt the cost of a 20# pastured turkey fed organic grains at $5.25/lb was just too high. While I could explain why it costs that much to raise a heritage turkey where the poult (turkey chick) costs $7 alone and then the cost of organic feed is $.25/lb for a total feed cost of $40 and then there is the housing, labor, energy costs, processing, etc. I thought instead I would do an economic analysis of a 20# turkey from the customer’s stand point. I know how much it costs to raise turkey in a pasture model outside of large scale production but what value do you get on your table. So I took home the first turkey of the season happily after processing and got started recording what we ate.
|My Turkey Analysis|
|Turkey Salad Sandwiches||10|
|Turkey and Noodles over mashed potatoes||18|
|Turkey and Rice Soup||15|
|Cream of Turkey Soup||15|
|Total protein servings||80|
|Total cost per protein serving||$ 1.25|
Wow, that was a lot of food! The end cost per serving of protein came out even lower than I thought it would at $1.25/serving. Not such an extravagance after all. The key here is in making sure you utilize the whole thing. Most people would throw away what I consider to be the best part when they throw away the bones. I had two large pans of bones to easily cook out the minerals and vitamins collected in the bone stock and produce the most wonderful broth. Turkey broth is really my favorite broth. It is then easy to pick off all the meat and utilize the non carvable meat for turkey salad, turkey and noodles, and soups. The flavor remains full even after simmering for a long time while making broth. Because I know these skills are not second nature I will include recipes in the coming weeks in preparation for Thanksgiving. Now is the time to get your order in for your holiday turkey. While you are at it make sure you store one for later. At $1.25/serving it is a good value while supporting your local economy and sustainable environmentally friendly farming that produces food that is both safe for the environment and nourishing to your body. More than can be said for a bottle of pop that costs the same and is consumed daily by that same individual who felt like he couldn’t afford a good turkey. I think he can’t afford not to eat good food. Throw away the pop and junk food and let’s learn how to cook.