Piney Mountain Preserve

11/26/2025

LET'S TALK TURKEY!!!

First and formost, THANK YOU to all our customers and supporters! We are thankful for you and enjoy providing your families with quality meats! Below are some "Turkey Tips" and a brine recipe I've enjoyed using for 8 years! (A very sweet lady gave me this recipe in 2017 and I've never looked back!)
HAPPY THANKSGIVING TO YOU AND YOURS!
-The Booth Family

Turkey Tips:
~Farm fresh turkeys cook faster than store bought birds. SO BE CAREFUL NOT TO OVER-COOK YOUR FARM FRESH TURKEY!

~You should plan on 12-15 minutes per pound at 325 degrees (Oven temperature may vary. Adjust time and temperature accordingly). However, be careful not to overcook the bird as this will dry out the meat.

~To check for doneness, use a meat thermometer in the deepest part of the breast, the temperature should be 160-165 degrees F.

~Fresh turkeys can cook faster than anticipated so start checking it 1 hour before it is expected to be done to prevent overcooking.

~Rest: Once done, remove the turkey from the oven and let it rest, covered, for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a moist and delicious turkey!

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BUTTERMILK BRINE (turkeys larger than 19lbs, add an additional 1/2 of the recipe below):

** 12 to 24 hours before cooking **

Dissolve in 2 quarts of HOT water:
- 1 cup sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/2 cup molasses

Then add 1/2 gal of buttermilk. Wisk together and let it come to room temp.

Place turkey in a clean/unscented large bag (double bag to help with leaks) and submerge it breast side down. Add additional cold water if needed to cover the turkey.

Then place the bag in a cooler packed with ice or back in the fridge in room allows it.

After 12-24 hours, take the turkey out of the brine and rinse it off in cold water.

Rub down with butter and your favorite seasonings! (tip - mix butter and seasoning together and stuff some underneath the skin of the breast directly on the meat.) "Truss and twine" the turkey for even cooking!
To twine a turkey, you truss it by tucking the wings underneath and tying the legs together with butcher's twine to help the bird cook evenly and maintain a good shape. After placing the bird breast-side up, place the center of the twine under the neck, loop it around the wings to pull them snugly against the body, and cross the ends of the string to tie the legs together firmly in front of the breast

11/21/2025

The love for raising our own food came from meeting Tall Cotton Farms many moons ago . And we carry it on.

11/21/2025

You don’t know til you know.

11/20/2025

Our Turkey Stock this year is pure turkey neck and back, cooked 36 hours and pressure canned. No salt, no seasoning , some prefer to season themselves and we prefer a salty garlicky broth.

You will need to season to taste.

PMP turkey gravy recipe.

Whole stick butter in sauce pan, simmer to liquid.

Slowly add 2-3 table spoons flour whisk to thicken.

Slowly mix your broth , this mix depends on how thick you want your gravy .

Add garlic powder, salt, pepper to taste. Warm til serving .

Cover your plate with it.

11/19/2025

Turkey Trot 🙌🦃

11/19/2025

🚨🦃🚨🦃 TURKEY GIVEAWAY WILL BE LIVE TODAY AROUND 12PM! 🚨🦃🚨🦃
Thank you for everyone who has ordered and shared our post! Though the clock is ticking, there is still some time to get your turkey order in! PM us for more information!

11/19/2025

Broth wagon.

11/16/2025

Turkey Wing packs , Drumsticks, Thighs , Breasts back in stock for now.

11/14/2025

11/14/2025

Frozen turkey pickups starting tomorrow and into next week either on farm or at Inkt Va :

Important things to note for our first timers.

These birds were raised entirely different from conventional birds.

These birds need to thaw immediately and just let them rest until you brine or prepare them. They are hours from living.

Pull your birds at 158-160, they will finish to temp.
Pasture raised will cook much quicker , don’t let that bird come this far to be overcooked.

The quart of broth is concentrate so mix 2:1 or to taste.

If frying your birds watch your temps and don’t fry cold cold.

Finish those oven birds hot hot , skin is thick and fatty need to really finish it to crisp it!

Enjoy a meal raised with great feed, pasture and finished with the same hands that started its first moments.

11/13/2025

Such a privilege to have some hanover families experience a farm raised bird this thanksgiving.

Thanks for all you do Moments Of Hope Outreach