With Thanksgiving on the horizon, Feast and Field visits Georgia’s White Oak Pastures, a six-generation, zero-waste family farm known for its pasture-raised birds, among other regenerative farming efforts.
Whether it’s your first or 15th hosting job, we have a whole slew of tips and tricks to help plan and execute the perfect holiday dinner. Not sure which kind of turkey is right for your dinner table? Intimidated by the prep? Don’t know when to take it out of the oven to rest? We’ll provide all these answers, and more.
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Plus, we’re offering three leftover turkey recipes for when you’re tired of cold turkey sandwiches. And don’t throw away those bones. Homemade stock is easier than you think, and its benefits may just be the thing to convince you.
We travel to one of the nation’s leading regenerative farms to explore the world of pasture-raised turkeys.
Not sure which bird is best for you? Here are five things to consider.
It takes just a touch of planning and some basic know-how to guarantee a delicious, perfectly cooked turkey every time.
Mastering an herby, buttery classic recipe guarantees happy guests and full bellies.
How do chefs make rich and savory gravy, sauces, stews and soup? It’s all about a rich, savory stock or broth.