WE ARE ALL SOLD OUT OF TURKEYS FOR 2020.
We do still have available both plump frying chickens at $6/pound and stewing chickens for $10 each (they make WONDERFUL soup!). We also will have some frozen Ayam Cemanis for $20/each, if you want to try some all-black meat.
Please give us a call if you are interested: 360-862-8903 landline. Have a wonderful holiday season!
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We are offering Royal Palm heritage turkeys, as well as Broad-Breasted Bronzes this year. All of them are free-range field-raised on organic pasture, as God intended them to be. Keep these heritage breeds going, and help support your local farmers! Prices are as follows:

$8/pound on day of pick up, with a $75 deposit now to hold your turkey, regardless of breed. Cash, check, or paypal are all accepted.

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CONTACT ME AT CTALLTREE@ YAHOO.COM IF YOU WANT MORE INFORMATION!! Also, keep an eye on the blog on this page for more information about reserving, as well as updates on how things are progressing on our farm!

Listing last updated on Nov 23, 2020


FREE-RANGE HERITAGE TURKEYS!


Schedule and Location:

Pick up on our farm the Monday and Tuesday before Thanksgiving. Deposits highly recommended, as we sell out quickly!

Schedule and Location:

Pick up on our farm the Tuesday and Wednesday before Thanksgiving. Deposits highly recommended, as we sell out quickly!

Pick up on our farm the Tuesday and Wednesday before Thanksgiving. Deposits highly recommended, as we sell out quickly!



Latest Reviews


We ordered our turkey easily online. Claire was quick to contact and extremely helpful. I brought my daughters to her farm to pickup our fresh turkey, we had so much fun! Saw the rest of the turkey family, chickens, sheep and goats on her beautiful property.... [more]


We got two turkeys this year from Talltree (11lbs & 17lbs). Both cooked up beautifully, and were delicious. It was also lovely to go pick them up and see the farm.... [more]


Nikk and Claire are very nice, hard working people. I was impressed with the quality and the taste of this turkey. I smoked it at 250 degrees for 10 hours, I got one baster full of juice in the pan the rest was in the meat.... [more]

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From Our Blog

Recipe for Spatchcocking

2020-11-23

Spatchcocking is my FAVORITE way to cook whole chickens, but this year I?m going to spatchcock our Thanksgiving turkey. It cuts the cook time in half and the bird is incredibly juicy!

Here is a recipe that details how it is done.... [more]


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