Recipes

Cooking Organic Rib Roast

• Preheat oven to 450°F. Roast uncovered for 45 minutes.
• Turn oven off. Roast 1 hour 30 minutes.
• Turn oven back to 325°F.
• Roast for 30-45 minutes or until internal temp 145°F.
• Recipe works for any size rib roast, bone-in or boneless.

Cooking Organic Tenderloin - Method #1

• Preheat oven to 350°F. Roast uncovered for 45 minutes.
• Look for internal temperature of 145°F for medium rare.

Cooking Organic Tenderloin - Method #2

• Brown tenderloin in pan.
• In 450°F oven roast for 20-25 minutes.
• Look for internal temperature of 145°F for medium rare.

Cooking Organic Pork Crown Roast

• Preheat oven to 375°F.
• Set crown roast on broiler pan grid and fill center with stuffing (optional).
• Roast ~15 minutes per 1 lb., or until a meat thermometer inserted in center of loin-eye reads about 150°F. Account for slightly less time if roast isn't stuffed.
• Remove pan from oven and let rest about 10 minutes. Cut between rib bones to serve.

How to cook an Organic Turkey

Organic turkeys tend to cook faster than conventional ones, so test for doneness early with an instant-read thermometer inserted into the thickest part of the thigh. Because there is often less fat on the breast, you may need to cover the bird with a double-thickness aluminum foil tent to keep it from drying out. Stuffing the bird also helps it remain moist and flavorful. We roast ours to 170°(in meatiest part of thigh) before taking it from the oven. The temperature will continue to rise as it rests before carving. Note: An unstuffed bird will roast in less time. Two cooking options are listed below with brining instructions on the bottom. Enjoy!

Option 1
For 11-13 lb. stuffed turkey
Preheat oven to 425°. Roast in middle of oven 30 minutes. Melt 4 tablespoons butter. Reduce oven temperature to 325° and pour melted butter over turkey. Roast turkey, basting every hour, an additional 2 1/3 to 2 3/4 hours, or until a thermometer inserted in center of stuffing in body cavity registers 165° (thigh should be about 170°).

Option 2
"Open Pan Method"- Roasting guidelines for a fresh or thawed turkey roasted in a 325° F conventional oven on the lowest oven rack. Temperature reading 165° body cavity and 170° thigh indicates finished bird.

Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours

Brining the Turkey
With less fat than conventional birds, organic or natural turkeys really benefit from brining one to two days before cooking. It helps keep them moist and adds seasoning. The turkey should be fresh or fully thawed before brining. Use a nonreactive container large enough to submerge the entire bird, such as a stockpot or a clean bucket. If you live in a cool climate, use a cooler and leave it outside (this also frees up the fridge). To brine a turkey, remove the neck and giblets, reserving them for stock. Discard any plastic pop-up devices. Rinse the bird and put it in the brine container; cover with cold water. (If you are leaving the turkey outside, replace some of the water with ice to keep the water temperature below 40°.) Add 1 cup kosher (coarse) salt for every gallon of water used. Stir until salt is mostly dissolved. Add a few fresh sage leaves and a tablespoon of peppercorns, if you wish. Store in the refrigerator or a cool place (33° to 40°) for 24 to 36 hours, turning the turkey once.

Cooking Grassfed Lamb
In an open pan, roast the Leg of Lamb at 350 degrees for 15-20 min per pound. Garlic, rosemary and thyme combination is great for a rub. With a meat thermometer look for an internal temperature of a 140 degrees in the fattest part of the leg for medium rare. Allow to stand for 5 minutes.

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