Pasture-Raised Grilled Pesto Turkey Burgers RecipeBy White Oak Pastures
Mouth-watering Grilled Turkey Burgers topped with fresh pesto, spicy arugula, and creamy mozzarella cheese. How does that sound for The Big Game? The Super Bowl is upon us, but that doesn’t begin to describe what is around the corner. Some may travel to Atlanta on “The Midnight Train to Georgia” and be front and center watching the Georgia-born Gladys Knight perform “The Star-Spangled Banner” while MILLIONS will be tuning in from home. Either way, this traditional event will include food, booze, and fellowship while we enjoy this Battle for the Pigskin! There are those who are not football fans but let’s face it, they will watch specifically for the amusing, humorous, or sometimes heart-warming commercials and a...
Ground turkey is a healthy, lean protein alternative. We're excited to provide Pasture-raised, Certified Non-GMO, Certified Humane, GAP Step 5+ turkey through our regenerative farm. Below is a unique twist on meatballs using ground turkey. We love it, we shared it around the farm and our employees love it, and we think you'll love it too! Bon Appétit!
Our prized 100% Iberico product line introduces a new item- CRACKLIN'S. A southern favorite, cracklings are the crispy trimmings that rise to the top of rendered pork lard. This delicious garnish is a southern tradition that brings rich flavor to any dish. We are proud to bring our complex, sweet, nutty Iberico flavor to the southern cracklin' scene. Below, Chef Ban Stewart shares his favorite Crackling Cornbread Recipe with a Honey Hot Sauce Butter.
Our Homemade Poultry Spice Rub makes it easy to grill up a delicious dinner! Smoother our Boneless, Skinless Chicken Breasts in this delicious rub and serve up with some grilled veggies from the garden! Stay tuned for Chef Reid Harrison's in-depth video on the tips and tricks of grilling. From what kind of charcoal to use, how to keep your veggies from sticking- the natural way, the best way to season meat, and the best way to grill different cuts, it helps to take advice from our on-farm, Le Cordon Bleu Culinary School-trained chef! Check our YouTube Page for detailed cooking tips from Chef Reid.
Our on-farm, Le Cordon Bleu Culinary School-trained Chef Reid Harrison says: "I like guinea, because they say you are what you eat and these are some smart resourceful birds! They have a great flavor and are beautiful with their purpled-hued skin. When it’s all said and done, if I could only have guinea instead of chicken, I wouldn’t complain a bit".
This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label, date and refrigerate then use as needed for roasted potatoes (OMG!), scrambled potatoes or substitute it into a savory pie dough for the Crisco/lard).