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November Market Report
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Bowman & Landes — The Best Turkey!
When Mr. Bowman and Mr. Landes set out in 1948
to produce the highest quality turkeys using the most natural homegrown grains,
it wasn’t a marketing statement, but a way of life. Hard work, pride in what
you do, and being good stewards of the land have been the
norm for the four generations of turkey producers at Bowman & Landes Turkey
Farm, with three generations actively involved in the business. Not much has
changed since those early days. Wheat, corn, and soybeans are grown, harvested,
and stored on the farm. These nutritious grains are ground and mixed on the
farm and fed fresh to the turkeys. Growth promoting antibiotics or steroids
are not used during the 15 to 21 weeks it takes to bring these free-range
birds to market weight. The turkeys thrive in the open air and sunshine environment
where they have plenty of room to roam. The result is the cleanest tasting,
most flavorful bird imaginable. Order your fresh Bowman & Landes Turkey today
so you can taste the commitment to quality and excellence!
How to Select & Prepare Your Fresh Turkey
When planning your holiday meal, keep in mind these tips for selecting and
preparing your fresh turkey. Allow one pound of turkey per person for a whole
turkey and 3/4 pound for a turkey breast. A fresh turkey can be held for up
to two days in the coldest part of the refrigerator. If using a frozen turkey,
allow two to three days to thaw in the refrigerator. DO NOT thaw at room temperature.
To safely stuff a turkey, the stuffing should be prepared and stuffed into
the turkey immediately before it is placed in the oven. If preparing the stuffing
ahead of time, the wet and dry ingredients should be refrigerated separately
and combined right before stuffing the turkey. Loosely stuff the turkey, and
figure 3/4 cup of stuffing per pound of turkey. Prepare the turkey for roasting
by removing neck and giblets from body cavities; rinse the turkey, and pat
dry. Place stuffing in body cavities and secure. If roasting unstuffed, rub
the body cavity lightly with salt. Place turkey, breast side up, on a rack
in a shallow roasting pan. Brush with melted butter or olive oil.
Roast turkey at 325º F for approximately 15 minutes per pound
for an unstuffed turkey. Add about 1/2 hour to the total time for a stuffed
turkey. Baste turkey with pan juices every 45 to 60 minutes, if desired. After
calculating the approximate length of time, begin checking 30 to 45 minutes
prior for doneness. Tent with foil if skin is browning too rapidly. Turkey
is done when a meat thermometer registers 180º F in the thigh meat or 170º
F in the breast, and the juices run clear. When testing in the thigh, make
sure the thermometer does not touch the bone. If the turkey is stuffed, the
temperature of the stuffing should reach 165º F.
Remove the turkey from the oven, and allow it to rest for about 20 minutes.
Remove stuffing and keep warm. Turkey is ready to carve. Happy
Holidays!
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Bakery
