Yonder Farm LLC

11/19/2025

We are 100% sold out for thanksgiving 2025! Thank you so much for your support and see you next year!

11/07/2025

We are so close to Thanksgiving and Yonder Farm still has a few Thanksgiving turkeys available this year after our pre-orders! If you want a beautiful pasture raised turkey this year let us know. Our birds go for $6 a pound and will give you the tastiest Thanksgiving you have ever had!

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07/07/2025

2025 is full of new characters on the farm! We have added American Buff Geese this year and they are the puppy dogs of the geese world.

11/28/2024

Happy Thanksgiving! Thank you to all our wonderful community members and clients that show us their support in so many ways. We appreciate how many people see value in the way Yonder Farm raises our birds.

11/17/2024

DARK MEAT RECIPE: some people love it, and some people hate it but to make dark meat amazing you need two things: acid and salt. Dark meat is oily, and just like pairing wine with cheese, it badly needs acid to clear the pallet of that sensation of greasiness. As for the second part, thoroughly salting the meat at least a day ahead of time in the fridge both draws out excess water for easier cooking and ensures good flavor. In this recipe for baked turkey thighs, we use lemons and good salting technique to bring out the best of the meat!

2 bone in skin on turkey thighs
3 golden beets cut into ¼ inch medallions
2lbs baby potatoes cut in half
2 lemons, zested
6 sprigs of fresh thyme
Olive oil
2 Tbsp Butter cut into cubes
Salt (enough to coat the thighs)

Salt your turkey thighs the day before and leave them in the fridge overnight.
Preheat your oven to 400 degrees
Cut up your beets and potatoes: either in ¼” thick medallions or diced. Toss the pieces generously with olive oil then transfer to baking dish.
Cut one of the zested lemons into medallions. Add the zest and slices of that lemon and sprigs of thyme to the baking dish.
Place your turkey thighs skin-side-up in the baking dish atop the bed of potatoes and beets.
Gently lift the skin of the thighs and insert the butter cubes under it.
Add the juice and zest of the second lemon over the top of the turkey thighs.
Add a last drizzle of olive oil over the thighs and then transfer to the oven.
Cook at 400 degrees for an hour, checking occasionally for an internal temperature of 165 degrees. Check multiple places on your turkey thigh. If additional time is needed check the temperature every 10 minutes.
Remove from the oven. Let the meat rest for about 20 minutes, and then carve and enjoy!

11/02/2024

We have some big big birds! Average size will probably be around 25lbs for our Thanksgiving turkeys. If that is too much for your family then think about getting a turkey breast roast instead!

10/22/2024

Meet Button! We talk a lot about our Turkeys but we also have other friends on the farm.

Code name: Butt Butt
Favorite Food: Everything
Favorite Activity: Yelling at people
How he shows love: Aggressive biscuits
Feelings about our turkeys: Would like to be friends but the birds are really really big.

10/07/2024

Thanksgiving will be here before you know it! We are now taking per-orders for our flavorful pasture-raised turkeys! Our birds are $6.50/lb (whole bird w/ gibblets). We will have at least one drop off in McMinnville Oregon and we can also arrange private pick up. If you are interested please shoot us an email at [email protected]

10/04/2024

Hard to believe the big birds were ever so little

10/02/2024

The turkeys and kittens at Yonder Farm had exciting visitors today! A wild mamma turkey and her three teenagers.