Every year I get my Thanksgiving turkey from Tewes Farm in Earlanger, Kentucky. I go back every year because their turkeys taste the best! We emailed Tewes for some insider info about their turkeys.

Why get a turkey from Tewes instead of the grocery store? “You’ll know where your turkey was raised, you’ll see them outside so you know they don’t live in cages.” Tewes told us. “They don’t have hormones and they are larger, so more mean and less bones. They are fresh and juicy unlike frozen and thawed turkeys.”

The farm is run by a local family and has been since 1955. They tell us people come from miles around for one of their delicious turkeys.

You can order a whole turkey or turkey breast (which is what I choose every year for my smaller gathering). Tewes says the breast is very popular at Thanksgiving for people who only like white meat. Other product options include whole turkeys from 16lbs to over 35lbs and larger heading to Christmas.

The best time to order your Thanksgiving turkey is November 1 – 20, by phone at 859-341-8844 or online at www.tewesfarm.com. You can only get Tewes turkeys exclusively from the farm, they’re not available any where else.

Also at Tewes farm, you can get fresh chicken and eggs YEAR ROUND! Visit their website to learn more about their healthy offerings.

Amy B’s Thanksgiving Turkey:

I host my family for Thanksgiving almost every year, and I serve a turkey breast cooked in a slow-cooker. Here’s how:

I buy the largest size of breast that will fit, usually around 10 pounds. (I borrow from a recipe that calls for a 4-5 lb turkey, so I just double the cooking time and keep an eye on it. )

You will need:

• turkey breast
• 1 medium onion
• a few chopped and whole celery pieces
• 1/4 cup of olive oil
• kosher salt and fresh cracked pepper
• chicken broth

Wash the turkey breast, then pat dry and put in slow cooker. Put onion and celery around sides and some in the cavity. Then, pour the olive oil over the turkey and sprinkle with salt and pepper. Pour the broth around the sides of the slow cooker.

During cooking, you can use a baster to keep the turkey moist on top, and if you have one that is pointy you can insert it into the flesh and squeeze the liquid inside to make sure the turkey is tender. You can also add more chicken broth to keep it moist, if needed.

Cover and cook on high for six hours for a 4 to 5 pound breast, or more if the breast is larger. Let it stand 10 minutes before carving.

I like to keep an eye on my turkey about every two hours. And I have never had to “carve” my turkey. It’s so moist, it usually just falls apart! I always consider this a success. You can serve it directly after cooking time is through, or cover it and save for a meal later in the day. If you wait to serve it, save the drippings to pour over the turkey right before serving.

You can also use the drippings to make gravy to your liking. (My recipe for gravy involves letting mom do it!)

And then — enjoy the wonderful meal you prepared with very little effort!

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