Folks have been asking me how to make stock and gravy for our heritage turkey recipe, so I have basically copied a couple other recipes...

So, you've bought one of our pricey fancy chickens... Now what? The chickens we raise here at Flight Path Farm are totally different from...

This recipe combines America’s Test Kitchen’s heritage turkey technique (separating the legs, dry brining, and roasting low and slow), a dry brine, and a "secret" ingredient – dried ground Koji rice  – for a deeply seasoned, tender, and flavorful bird. We have also incorporated Serious Eats’ technique of r aising the skin's pH with baking powder for extra-crispy skin. You may notice very few drippings  when roasting; that’s normal. The dry brine and koji both help retain mo