Poultry Recipes

Poultry & Pork Brine Recipe:

Yields 1 gallon

3 ea Lemons

12 ea Bay Leafs

2 oz Flat Leaf Parsley, Washed

½ oz Thyme, Fresh

¼ cup Honey

9ea Garlic Cloves

1/3 cup Black Peppercorns

5 oz Kosher Salt

1 gal Water

*Combine all ingredients in large pot, cover and bring to a boil. Boil for 1 minute. Stir to dissolve salt. Remove from heat and cool down completely before adding product.

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Free-Range Turkey

The Internet is filled with information on preparing the perfect turkey. This Thanksgiving, order one of our Pasture Prime heritage birds, and you won’t need fancy methods to get a moist, flavorful bird. Below we’ve compiled some links to get you started, and we included a delicious traditional turkey recipe.

For an excellent guide on preparing free-range poultry, visit http://www.localharvest.org/features/cooking-turkeys.jsp    This page gives detailed information on why preparing a free-range chicken or turkey is different from conventionally farmed poultry.

To dry brine a turkey:

LA Times: A more flavorful dry-brined turkey

Amazing Roast Free Range Red Ranger Chicken

Check out the latest from the NY Times;   http://www.nytimes.com/2012/05/09/dining/a-new-breed-of-roast-chicken-cast-iron-seared.html

Cranberry Mustard Relish: (with Pasture Prime’s homemade Mustard)

Both recipes adapted from Bon Appetit, 2009


  • 12 oz. package fresh or frozen cranberries
  • 1 1/3 cups sugar
  • 4 1/2 TBSP Dijon mustard or to taste
  • 2 1/2 TBSP whole grain Dijon (We will have our homemade dijon available at the (Brownwood Farmers’ Market in The Villages.)


Combine berries & sugar in heavy medium saucepan, stir until sugar dissolves over medium heat. Continue cooking until cranberries pop, stirring for about 5 minutes. Cool, stir in both mustards, to taste, and let cool. Can be made ahead up to 1 week!!

Sourdough Stuffing with Pasture Prime Sausage, Apples, and Golden Raisins:


  • 1 1/2 pound loaf sourdough (1/2 inch cubes about 13 cups) 2 pounds Pasture Prime Breakfast Sausage
  • 2 large onions, chopped (about 4 cups)
  • 2 cups chopped celery
  • 4 TBSP butter, separated
  • 6 cups 1/2 inch cubes peeled Granny Smith apples
  • 3/4 cup Golden Raisins
  • 2 TBSP chopped fresh sage
  • Refrigerate the above mix, if you are making this ahead. 2 1/2 cups chicken broth
  • 3 large Pasture Prime Free-Range Eggs


  • Preheat oven to 350 F., place rack in center. Spread bread cubes in single layer on rimmed baking sheet. Bake until pale golden, stirring occasionally, 15-20 min. Transfer to bowl.
  • Sauté sausage over medium-high heat until cooked through, breaking up into small pieces, 8-10 minutes. With slotted spoon, transfer sausage to bowl with bread.
  • Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread & sausage. Do not clean skillet.
  • Melt 2 TBSP butter in same skillet, over medium-high, add apples, sauté until tender, about 10 minutes. Add to bowl with bread mixture and mix in raisins.
  • Melt remaining 2 TBSP butter over low heat, add 2 TBSP sage, stir 30 seconds. Add sage/butter mixture to bowl with bread mix, toss to blend. Season with salt & pepper to taste. Cover and chill. Can be made 1 day ahead!!
  • When ready to cook in 350 F oven, generously butter 15x10x2 glass baking dish, whisk broth & eggs in medium bowl, add to stuffing and toss to mix. Place in prepared baking dish. Bake uncovered until top is golden and crisp in spots, 45 minutes- 1 hour
  • Let stand 10-15 minutes and serve.

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