Have you ever tasted a turkey that has been raised outside on pasture? Did you notice a difference? We have been raising our own turkeys for over ten years on pasture, and I will say that the flavor of a pastured turkey compared to one that’s been confined is substantial. When you read a label on an organic turkey that states, “free-range or pastured” most of us will visualize turkeys out on green grass enjoying the good life, but actually I have heard that the turkeys raised for meat aren’t raised much different than the conventional model. Yes, they are given organic grain and free of toxins and antibiotics, so it is better.

What most of us don’t realize is that organic turkeys are still raised in a huge building that lacks sunshine (think vitamin D) and nutritious green plants and bugs to devour. Fresh air, sun, plants, and bugs create very nutritious and flavorful meat. This week I encourage you to find a good farmer to source clean, pastured turkey, raised with non-gmo, organic, or beyond organic grains. Remember this, animals on grass equals more vitamins, healthier fats (omega 3), higher CLA levels (think anti-cancer), and exceptional flavor.

Our family has learned to slow down, make careful observations of what heals/damages, decrease modern distractions, take a little more time preparing our food, and most importantly to seek the Lord’s wisdom. It’s a daily struggle, and it never goes perfectly, but we just keep trying to do the best we can. If you are working toward a more traditional, clean, whole foods diet and lifestyle, and would like to take small steps to get there, then you are at the right place. Week one was Get your Salt Right, week 2 was The Power of Water and we learned about removing toxins from our water in week 3, week 4 was Get Your Sleep Better, 5, 6, and 7 were Get Your Fats Better, we got our eggs better, and now we will be getting our meats better. Join us next Tuesday for Get Your . . . Better.