You can enjoy Turkey any
day. In addition to whole turkeys, The Turkey Farm packs a variety of
other items that are as convenient to prepare as they are tasty and
wholesome to eat.
To order online, please complete the form below. We will accept your
payment (cash, check or credit card) when you pick up your tasty
Turkey. Complete product descriptions are located just
below the order form.
We confirm all orders via e-mail or post. We do not confirm by
telephone.
12/23/11 UPDATE: We WILL be at all of our drop locations today
despite the storm.
Whole
Turkeys $3.49 lb. (subject to change)
White
Meat
Mixed
Meat
Qty
Item
SOLD OUT
(x-small)
12-14 lbs.
SOLD OUT
(small)
14-16 lbs.
SOLD OUT
(medium)
16-18 lbs.
SOLD OUT
(med-large)
18-20 lbs.
SOLD OUT
(large)
20-22 lbs.
SOLD OUT
(x-large)
22-24 lbs.
(jumbo)
24-26 lbs.
(humongous)
27+ lbs.
Turkey Pies
16 oz $5.50
36 oz $11.75
White Meat
w/potatoes & carrots
Dark & White
Meat w/potatoes & carrots
White All
Meat
Dark & White
All Meat
Dark All
Meat
Qty
Item
1 lb
Breast
Cutlets $8.50/lb
1 lb Tenderloins $8.50/lb
1 lb Steaks $8.50/lb
2-3 lb
Breast
Roast $6.50/lb
Turkeyaki (ready to cook)
8oz $5.55
12 oz $7.65
16oz $9.75
Smoked Maple Turkey Breast
(smoked every Wed)
fully cooked
Sliced 1/2 lb $6.50
Sliced 1 lb $12.00
Whole Breasts $11/lb
BREAST CUTLETS:
This is our premium product, slices of skinless breast meat,
about a half-inch thick. You can marinate or bread them for
skillet cooking, cut them into strips for stir frying or just
pan fry them unadorned. They easily replace veal cutlets, pork
chops or chicken breast and contain about half the fat of
chicken white meat. Packages are about a pound each. $8.50 lb.
TENDERLOINS: A
breast cut from right next to the keel of the Turkey. So tender
you can cut it with a fork. A triple-threat cut that can be
sautéed, broiled or grilled. $8.50 lb.
STEAKS: Same
cut as the cutlets but cut an inch thick for grilling or
broiling. Takes a marinade very well. $8.50 lb
BREAST ROAST:
Our most versatile item, breast roasts are boneless and skin-on.
Many customers prepare a breast roast on Sunday, then fix
sandwiches for lunches through the week. A favorite roasting
method is to place sage, rosemary or parsley between the skin
and meat before roasting. Breast roasts weigh between 2 and 5
pounds. Pick the size you want. All roasts are $6.50 lb.
GROUND BREAST:
This is the ground meat for people with the most serious fat and
cholesterol concerns. It contains no skin or bone and is about
0.5 percent fat; that's a sixth the fat of Cheerios. It's so
lean, you may want to oil the skillet a bit. Shrinkage is lower
than other ground meats, so you need to use less. $6.00/lb or
family pack for $8.50.
TURKEYAKI: One
of our most popular offerings, Turkeyaki is thin strips of
Turkey beast, 2 to 5 inches long, marinated in our own sauce of
low-salt soy sauce, olive oil, cider, vinegar, garlic and
ginger. The perfect item for a stir fry. We pack it in three
sizes: 8-oz., $5.55; 12-oz., $7.65; 16-oz, $9.75.
SMOKED MAPLE TURKEY
BREAST: We marinate boneless breast in our own brine of
water, maple syrup, salt and lemon juice and then smoke it over
Maine wild apple wood until it is fully cooked. We smoke breast
every Wednesday. Sliced half pounds are $6.50; sliced pounds are
$12. Whole breasts are $11 lb. (by order).
Mixed Meat We also pack fourteen items that are dark and white
meat mixed. The fat content in each
is about 5 percent.
TURKEY PIES:
We pack five styles of Turkey Pie, each in a 16-ounce or a
36-ounce tin. All are top-only crust.
The styles are all-white meat, white meat with potatoes and
carrots, mixed dark and white meat, dark and white meat with
potatoes and carrots and all dark meat.
The crusts consist of unbleached flour, butter and water. The
gravy is stock, unbleached flour, water and salt and pepper.
The meat is boiled with onions, celery and parsley before being
cut into chunks of a half inch or smaller.
All pies are $5.50 for the 16-ounce size and $11.75 for the
36-ounce size.
GROUND TURKEY:
We use all parts, including breast meat, in our Ground Turkey,
but we discard most of the skin and we don't use livers. Our
Ground Turkey is full-flavored and holds together well in
patties, so you can use it in any recipe calling for ground
beef, pork or lamb. We pack it in 1 pound and 1.5 pound
packages.
BREAKFAST SAUSAGE:
Tasting is believing. In our three breakfast sausages, we use
the same meat cuts that we use for ground Turkey. Our mild
sausage has a rich, meaty taste blended with a touch of sage,
pepper and salt. You can use it for breakfast and for such
dishes as shepherd's pie. Our spicy sausage carries the slight
zip of chili powder, allspice and cloves. Blueberry-maple
sausage blends our own Turkey with organic Maine wild
blueberries and Maine maple syrup. The solid packs from which
you make patties or crumbles are 1 pound each. The
breakfast-sized links are 14 to 16 to a pound .
Loose pack $6.75/lb, breakfast links $8.50/lb
GARLIC LOVERS’
SAUSAGE: If you have a love affair with garlic, this is your
sausage. It grills, it sautés, it makes soups. About half a
dozen spices and lots of garlic go into this sausage. It comes
in loose packs at $6.75 lb. and in collagen-casing links at $8
lb.
ITALIAN SAUSAGE:
We merged two Italian styles, the fennel-based sausage of Sicily
and the red-pepper based sausage of the mainland, to make this
favorite. It is a sweet sausage with a bit of a nip. We pack it
in loose packs for making sauces, etc., at $6.75 lb. and in
links for sautéing and grilling at $8 lb.
CHORIZO: Mexico
is the home of our adaptation of this staple of the Hispanic
world. As a Mexican sausage, it has plenty of coriander, cumin
and paprika. The loose packs, which you could use to make chili
or taco filling, are $6.75 lb. while the links are $8 lb.
ANDOUILLLE:
There’s a reason New Orleans is famous for spicy food, and
andouille is part of that reason. Our spiciest sausage has both
cayenne and garlic aplenty. After we stuff the sausage into
casings, we smoke it over native hardwood until it is fully
cooked. It is $10.25 lb.
KIELBASA:
Polish, Polish, Polish. Our Turkey version of the Polish
favorite comes fully cooked. It is our most complex sausage with
more than a dozen spices and dry milk for a binder. We smoke it
over Maine hardwood and offer it in the fall, winter and spring
at $10.25 lb.
BAVARIAN SUMMER
SAUSAGE: Every summer, we make this mild sausage. It
contains a blend of sweet spices (but no sugar) and mustard
seeds. It cooks fully when we smoke it over native hardwood. It
is $10.25 lb.
BRATWURST: This
is the sausage that made Sheboygan famous (sort of). Known
mostly as an accompaniment to beer, bratwurst can be boiled --
some even boil it in beer -- or grilled or sautéed. It comes in
short links which can be split and placed in a hard roll. $8 lb.
KORV: Late
every winter, the Swedes start making korv, and so do we. Korv
is a Turkey-potato-onion sausage that is a meal in a casing. We
sell it in the winter and spring at $8 lb.
SALADS: We pack
two types of Turkey salad, made anew every week. The classic
salad is made of boiled dark meat and the smoked salad is made
of smoked breast meat. Each salad consists of minced Turkey plus
onions, celery, mayonnaise, lemon juice, mustard, salt and
pepper. The classic sells in pints at $9 and in half-pints at
$4.75. The smoked salad sells in pints at $9.50 and in
half-pints at $5.
CRANBERRY SAUSAGE:
Every fall when the cranberries are picked in Calais, we begin
making cranberry sausage. To our own Turkey and about six
spices, we add Maine-grown cranberries and toasted chestnuts.
Besides grilling and sautéing, you can use this in stuffing
recipes. We make it every year, starting in autumn and
continuing so long as the cranberry supply lasts. It is $6.75
lb. in a loose pack and $8 lb. in links.
SHEPHERD’S PIE:
We got our recipe for this old-home favorite from Helene Gougeon,
a famous chef in Quebec, where this dish is known as Pate
Chinois. She, in turn, got it from the Queen’s Hotel in
Victoria, B.C., so the recipe was well traveled before it got to
us. It consists of our own ground Turkey, onions, parsley, gravy
and mashed Maine potatoes. The small size (1.2 lbs.) is $5 and
the large (2.5 lbs.) is $10.
CHILI: Hearty
fare for the cold weather. Our chorizo is the base of our chili.
To the chorizo we add kidney beans, diced tomatoes, tomato
sauce, chili powder and other spices. We sell quarts at $7.50,
pints at $4.00.
Dark
Meat For the dark-meat lover, we pack three items,
each low in fat and high in taste.
THIGHS:
The dark-meat equivalent of breast roast, thighs are packed
skin-on. We pack them bone-in, which is better for roasting, or
boneless, which is better for stuffing or for cutting up to stir
fry. Bone-in are $5.20 lb, boneless are $6.25 lb. Packages weigh
between 1 and 2 pounds.
DRUMSTICKS:
Our favorite turkey soup begins with boiling several Drumsticks
for stock. Turkey legs are also good for grilling or barbecuing.
Drumsticks are in packs between 1 and 2 pounds each and sell for
$1.95 lb.
LIVERS: Nearly
as many people love livers as don't, so we try to satisfy both
by not using Livers in any other items, but packing them
separately for those who want them. Livers are packages of about
a pound each. They sell for $2.15 lb.
The Turkey Farm
● 219 Mile Hill Road ● New Sharon ME 04955
● 207-778-2889 ●
info@theturkeyfarm.com ●
