On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

In article ,
says...

On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

There is a little place in Essex that does Duck. I found that I love it.
Maybe I will get with you after the holiday and have you give me the
number and addy...

On Nov 24, 11:25*am, Tom Francis - SWSports
wrote:
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. *It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. *Looking forward to it.

Turducken ?

Oh man, a lady in our church used to make that for our congregations
Christmas dinner. A chicken stuffed in a duck, stuffed into a turkey.

Who would have thunk?

Very delicious!!!!!

"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday bird
roasted to provide the drippings for gravy. The best part of the bird.

On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

"John H" wrote in message
...
On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday
bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

Giblet gravy is bad. I actually like heart and gizzard, but liver is good
for bait or Biomed testing, not for eating the sewage plant of the body. We
always cook a large bird, and make sandwiches or Enchiladas with Verde Sauce
with left overs. The Enchiladas are really a good use of the small dark
meat pieces that come off the leg, etc.

On Wed, 25 Nov 2009 13:04:31 -0800, "Bill McKee"
wrote:


"John H" wrote in message
.. .
On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday
bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

Giblet gravy is bad. I actually like heart and gizzard, but liver is good
for bait or Biomed testing, not for eating the sewage plant of the body. We
always cook a large bird, and make sandwiches or Enchiladas with Verde Sauce
with left overs. The Enchiladas are really a good use of the small dark
meat pieces that come off the leg, etc.


I chuck the livers, after I use them for broth.
--

John H