Slanker's Grass-Fed Meats
Beef Online | Bison/Buffalo Online | Lamb Online | Pork Online | Pastured Chicken Online | Pastured Turkey Online | Wild Caught Seafood Online | Grass-Fed Dairy Online | Condiments Online | Pet Food Online | Shipping Map Days in Transit
Slanker has two stores.
Pick the one that suits your needs best.
Residents of Mainland USA must select "Best Method (US Only)" for Free Shipping.
Residents of HI and AK must select "Priority Shipping" for a shipping surcharge.
Minimum Order is 20 pounds and $100, no exceptions.
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Slanker's Grass-Fed Meats
Grass-Fed Meat Source!
Our e-mail address is:
Toll Free Number:
Our time is:
3255 CR 45400
Powderly, TX 75473
near Paris, TX
Slanker's Online Meat Market
Pastured Turkey Online
Slanker's Grass-Fed Pastured Turkey Online Store
We have two Pastured Turkey stores on this site. Check them both out to see which one fits your needs best.
The Ranch Store turkey page is: Pastured Heritage Turkeys.
Pastured is the only way anyone can raise a
nutritionally superior, better flavored turkey.
The breed of a turkey or whether or not it is a heritage turkey makes no difference when it comes to nutrition or flavor. The same can be said for organic, natural, vegetable fed, or whatever other fancy name one can devise. The nutritional aspects of any meat bird is determined solely by what the bird eats. This is why we only offer Pastured Turkeys. These birds have been supplemented with grains, but since they have been on pasture for many months too, that improves their nutritional profile. It also makes a turkey taste like a turkey should taste. Therefore the birds are not injected with artificial turkey broth. The birds we offer are the finest Pastured Turkeys available in the USA.
All Online orders MUST exceed 20 pounds with a minimum value of $100 as indicated at the top of this page. If you have any questions please call the ranch store during regular business hours. 866-SLANKER (752-6537) or contact the store via e-mail at: email@example.com
When purchasing turkeys via the Online Store the price is fixed and the weight will fall within a certain range. Therefore the turkeys are not sold exactly on a price per pound basis, but by the weight range that the turkey falls within.
If you want to improve the nutritional aspects of your annual Holiday feast, then replace the breaded dressing with grass-fed meat. Click on the link to learn how you can return your holiday feast to the superior nutritional levels that reigned 100 years ago with a MEAT DRESSING!
Cooking Pastured Heritage Turkeys
and/or the Pastured American Whites
Here's something to think about: a meat dressing! Many, many years ago large birds (usually wild birds or pasture raised birds) were always stuffed with meat! So let's revive an old tradition and restore the positive nutritional aspects that were always in the Thanksgiving day feast of yore. (To learn why a grass-fed meat dressing is more nutritional, click on: The Atomic Bomb of the American Food System.)
In an appropriately sized pot, mix all ingredients and seasonings (according to your taste preferences). Cook until brown and onions and celery are soft. Remove from heat. Pour off some of the liquid if there seems to be too much. We really do not want to drain off too much of the grass-fed fat because it is actually good for you! Mix well. Stuff turkey.
4 lbs. Grass-Fed Ground Beef or Bison or Beef Breakfast Sausage
2 lbs. Grass-Fed Pork Sausage or Ground Pork or Ground Lamb
3 whole Omega-3 eggs
Whole onion, chopped
2 cups celery, chopped
8 oz. Grass-Fed Parmesan cheese
Ground giblets (optional)
This recipe may stuff a 12-pound turkey. So use your best judgment on your quantities and use the spices according to your taste preferences. If you make too much dressing, it can be cooked up and served separately.
Cook about 15 minutes per pound for a 20-pound turkey.
Heritage turkeys are the same breeds of birds that were popular between 1850 and 1950. They are descendants of old original and traditional breeds that used to be universally used for the traditional holiday feast. They are the same birds you'll will find in the American Book of Standards. It wasn't until the development of the large breasted bird of today that the Heritage turkeys declined in popularity. With that loss also went the pasture raising methods that were responsible for the delicious subtle flavor that all pastured birds provide.
You'll find the Heritage bird has longer legs and is thinner breasted than the American White. But both pastured birds have more flavorful dark meat than conventional grain-fed turkeys and white meat that is also flavorful. Naturally, when using pasture raising methods it takes longer to raise a bird and the fat profiles of these birds are more delicate. (They are higher in the Omega-3 fatty acid.) Consequently pastured turkeys must be cooked at a lower temperature for a longer period of time.
This means the flavor is already in pastured birds so our job is to bring that flavor out, not hide it or destroy it. The trick is slow cooking at 325 degrees and keeping the bird well covered until the last thirty minutes. You know it's done when the meat separates from the bone and juices run clear. Remember to use your thermometer. Insert it into the center of the inner thigh muscle, not touching the bone, and cook to an internal temperature of 165 degrees. Pastured turkeys have longer growing periods and their meat textures are well developed. So season lightly and cook it slow and covered. That's part of the great taste.
Why do Pastured Turkeys cost so much?
The total number of pastured turkeys that are raised all across our nation is pathetically small (maybe as few as 20,000) compared to the conventionally raised turkeys (275,000,000) whether they be Butterball, organic, or free range. The small volume in and of itself increases handling costs far and away above the mass produced grain-fed birds. The time to raise the pastured bird is significantly longer. The birds are harvested at a smaller weight. It takes more land and labor to raise the birds. Plus the marketing of the birds is not easy when the lure of free promotional birds and incredibly cheap birds are all the rage during the Holiday season. (The grain-fed turkey industry knows what their birds are worth!)
If you think our prices are a little too high or if maybe you can find a better bird, I encourage you look around and see for yourself. Our Pastured Heritage Turkeys come from the "Godfather" of Heritage Turkeys consequently no one in the nation will have a better Pastured Heritage Turkey than the ones we offer.
We are in the "real" food business, so if there was a better turkey product we'd have it.
Do the dining characteristics of pastured turkeys justify their additional cost over free range or organic turkeys?
In terms of nutrition "organic" and "free range" mean absolutely nothing. Birds that are raised on grain will all taste basically the same no matter what and they will make a nutritionally deficient meal. (How can Thanksgiving be a celebration of thankfulness when its centerpiece is nutritionally deficient?)
Turkeys that eat plenty of grass and bugs that eat grass will be nutritionally superior to their grain-fed counterparts. The turkeys we offer have spent months on pasture. There is nothing finer except a legitimate wild turkey. As for flavor and mouth feel I can assure you that compared to a pastured turkey, a grain-fed turkey is flavorless even though many processors inject them with turkey flavoring. The meat of a grain-fed, solution-injected turkey feels mushy in your mouth when you eat it. And horrors of horrors it feels greasy and actually somewhat slimy. Yes there is a huge difference in nutritional characteristics, flavor, and texture between the grain-fed and pasture raised turkeys.
Can I purchase a "fresh" Pastured Turkey?
Our turkeys were harvested in early November, as are 90% of all the Pastured Turkeys that are harvested for Thanksgiving and sold throughout the nation. They will be chilled to 30 degrees immediately. Then in transport the temperature will probably drop to 26 degrees or so. (Most marketers of so called fresh turkeys do not admit this and claim they market birds that have never been frozen. We tell the truth.) Turkeys labeled "fresh" can be stored at 26 degrees Fahrenheit, a temperature at which tiny ice crystals can form in the meat. Temperature fluctuations during transport and storage (at the store and home) can cause these crystals to thaw and refreeze, punching holes in the cell membranes of the meat and causing them to lose moisture.
Consequently nearly all the turkeys sold in America are frozen at one time or another and that includes most of the Good Shepherd Pastured Heritage Turkeys or American Whites. It's the best way to retain optimal freshness. Deep freezing preserves them better than keeping them refrigerated (assuring a safer food supply) or just slightly frozen and has absolutely no impact on the eating characteristics. For proof of that, just ask the snooty people who believe they only eat birds that have never been frozen! I guess what they don't know positively impresses their sensory perceptions.
We have eaten many of these birds. After we get the birds we gradually lower their temperature to minus five degrees. We do this in order to guarantee the very freshest bird for your Thanksgiving meal. We ship our birds all over the nation and we could not ship a "fresh" (thawed out) bird and keep it at the same "safe-meat" temperature as when it leaves our facilities. Nobody can do that. Consequently, so called fresh birds always arrive somewhat aged, shall we say, in that in some cases they are no longer even chilled. Because our birds are sub zero when they leave our facilities we can utilize less expensive shipping alternatives and save you money without even coming close to compromising the integrity of a very excellent product.
It is all a matter of meat safety and eating enjoyment. We would not want to eat a bird that was processed in early November and kept in a refrigerator until November 24th. That's two or three weeks! Not the best practice in our view. And it would be especially worrisome to us if at one time between slaughter and some many days prior to cooking its temperature had risen to maybe 60 or 70 degrees. We want our birds to be room temperature when we start to cook them, but that's the only time.
We bring in a substantial supply of birds every year. They are literally the finest Pastured Turkeys money can buy. The supply is limited. The window to get them to you is also limited. Yes, the early bird gets the worm and therefore it isn't forced to eat grain.
Should You Ask Why?
Did your Holiday Turkeys of bygone years host the following legend?
“Containing up to 8% of a solution to enhance juiciness and tenderness.
Solution ingredients: Turkey broth, salt, sodium phosphate, sugar, flavoring.”
Most of the poultry products sold in America have "enhancement" labeling.
Poultry products from Slanker's Grass-Fed Meats do not.
Our meats are the real thing.
They certainly do not need artificial flavoring.
Slanker's Grass-Fed Meats ships Turkeys to the following states:
We ship our grass-fed meats nationwide 12 months a
year via UPS Ground. We are good at it and it is way
less expensive than Air. So your turkey will arrive in
perfect condition when shipped via UPS Ground.
Check out Ground Shipping Information.
Copyright 2000-2013 © Ted E. Slanker, Jr., All rights reserved.