Red-Wine Braised Shanks (Goat or Lamb)

red wine braised lamb shanks from food and wineGreat chance to enjoy some additional slow cooked goodness before the summer season kicks in.

Contributed by Jeremy Silansky to Food and Wine Magazine for their How to Eat like a Localvore article a few years ago when he was General Manager of Skinny Pancake.  Another good shank recipe (you can adpat to use lard or other fat and frozen or canned tomatoes) is Girl Carnivore’s  Moraccan Braised Lamb Shanks.

Both recipes would work well with lamb or goat shanks!

Silansky’s serving suggestions for the rest of the meal are also wonderful:

Maple Glazed Root Vegetables  and Braised Red Cabbage, but for warmer upcoming days they’d be great with spinach or a nice green salad as well.

Ingredients

2 tablespoons extra-virgin olive oil (or lard or schmaltz would also work well)

Four 1-pound Lamb or Goat shanks

Salt and freshly ground pepper

5 garlic cloves, peeled

4 medium carrots, sliced 1/4 thick

4 medium celery ribs or celeriach, sliced 1/4 inch thick (optional)

1 large onion, coarsely chopped

One 750-milliliter bottle dry red wine

1 cup stock, broth or water

3 bay leaves

12 peppercorns

Directions

Preheat the oven to 325°.

In a large enameled cast-iron casserole, heat the olive oil. Season the shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole.

Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes.

Season the sauce with salt and pepper and pour about 1/2 cup over the shanks; keep the remaining sauce warm.

Cover the shanks with foil and reheat in the oven for about 10 minutes. Serve the shanks with the remaining sauce, the Maple-Glazed Root Vegetables and the Braised Red Cabbage.

MAKE AHEAD The braised shanks can be refrigerated in their sauce overnight. Cover and reheat in a 350° oven for 30 minutes, or until warm.

Farmstand Opens May 1st!

We are excited to reopen the farmstand for the season with an ongoing committment to growing nutrient dense, regeneratively grown food. We are thrilled to be continuing and deepening our partnership with Hannah at Field Stone Farm to ensure a wide variety of delicious, fresh, regeneratively grown eggs, vegetables, meats and fruits.

In addition to our regeneratively grown food, the farmstand will be stocked with items from some of our favorite producers and farmers. 2023 was a tough year for many people and farms and while we know we are now farming in a time of Climate Chaos, we are optimistic about how together we can help each other and through a broad based, diverse local food system find some reslience.

So please keep shopping from all the local farms, helping each get through each hurdle of farming in an era of climate chaos. Consumer choices have an incredible impact on local food and climate resilience. While farms and agroecological farming are only one piece of the climate solution, how farmers farm and how eaters eat matters. So thank you!

The Farmstand will re-open for Self-Serve Shopping May 1st! 

  • Shop self-serve from the Farmstand Wednesday through Sunday 11am -6 pm [Yes…expanded hours this year!]
  • You can pay via cash, check, venmo or credit card for your shopping convenience
  • Never been to the farmstand? No problem, shopping is easy AND there is always a farmer nearby to help. Directions to the Farmstand.
  • Also we will have staffed Farm stand hours each week: Wednesdays 4-6 pm.
  • You can also shop from us at the Northfield Farmers Market starting in mid-May: online each week shop Wed – Sunday with pick-up at the market on Tuesday. We will also be at the market in person each month with some fun tastings and demonstrations!
    • May 14th: Opening Day – Grilled Leg of Lamb Tastings & Recipes
    • June 11th: 5th Quarter Ramen tasting & demo
    • July 16th: Chicken parting demo & workshop
    • Aug 6th: Dog Daze of Summer
    • September: Night on the Common (date TBD)
    • October 1st: Hands on Kraut making during the Market’s Octoberfest!

Farm Events

We are kicking off the season with some Baby Farm Animal Tours! Meet the new arrivals as they get ready for a season full of fresh grass & grazing. Meet the lambs, turkey poults and chicks. National Parks is our naming theme this year and there are several that still need names so come with ideas.

Tours are free for anyone shopping at the Farmstand or $10/person with no purchase.

Tours are:

Special Markets!

And you can find us off Farm Memorial Day Weekend (May 25 & 26) at Billings Farm & Museum for Sheep & Wool Weekend! And through June you can see our art & the full Climate Farmer Stories exhibit at Billings Farm!

Additional Summer Events: Stay tuned for details

  • Chicken Cutting Workshop
  • Lamb Cooking Class
  • Open Farm Week Aug 4-11
  • 5th Quarter Ramen & Taco Events
  • Hands on Kraut making workshop
  • Summer Farm Tours
  • Monthly Demos & Tastings at the Northfield Farmers Market
  • Fall Foliage Tours & Farm lunches

We are looking forward to seeing you at the farmstand!
Mari, Laura, Donna, Amy & Risør too!


#Totality Cute: Meet the Baby Lambs

Gombe & Rocky want to meeet you

On this celestially focused weekend, why not get grounded with a farm experience? Our baby lambs will warm up your wow muscles. And our regenivore brunch/lunch will nourish you and round out your learning adventure. Our Farmstand will also be open during this event! Sunday, April 7th 11am – 2 pm

Tickets Available Here

Small IS beautiful! For 15 years we have shared the intimacy of our farm via authentic farm stays experiences as well as a farmstand, open for the growing season May – October.

On Sunday, April 7th, 2024 we are opening up for a special chance for folks to enjoy the lambs born in the last two weeks. We are not a petting zoo. Instead, we share the marvel of lambs being lambs. Hear their call and response patterns with their ewes, feel the absolute value of their wool, transporting you far from our world of fast fashion. See them cozying up in a corner of the barn for a nap, bouncing through the barnyard at times looking like they are all legs, other times seeming so soft that they must be the origin of plush toys!

The lamb tour will give you a chance to observe their whims and whimsy as they play outside. You will see how we care for them in our barn whose posts and beams were hand-hewn in the mid-1800s when Merino sheep and wool were the basis of Vermont’s economy, prior to the dairy era. We will invite you to ponder the work we all can do together – these lambs, their ewes, farmers and YOU can increase the life and depth in our soils, enabling the soaking up of big storms, storing water in deep roots for dry times, cycling carbon, feeding pollinators. How farmers farm and eaters eat matters! During eclipse weekend and every day the sun and moon do their ordinary things, as the folks at Kiss the Ground say, soil is our common ground!

AND you can also satisfy your sense of taste with a simple farm lunch. Menu is simple but satisfying! Farm Fresh Egg Fritatta with or without our ham; Fricandeaux (baked pork terrine) with pickles; Carrot salad and Bone Broth.

100% Vermont Farm fresh meal made entirely from organic, regenerative & climate friendly veggies, meats & eggs grown on our farm & partner farms! Simple & delicious.

Plenty of food, seating is limited & picnic style, but you can also take your plate for a stroll & watch the lambs.

We have limited capacity so if you want to guarantee a spot, you should buy a ticket ahead. If space is available, we will accept drop-ins.

Tickets available at: https://BabyLambFarmTour.eventbrite.com

Details: Sunday, April 7th 11am-2pm at the farm

Our Farmstand will be open during this even stocked with local farm products from our farm and several partners including: eggs, meats, Herbal teas and tonics, farm hot Sauces, local vinegars, honey & maple syrup, canned farm products such as Bloody Mary Mix, pickles, maple sweetened jams and our Farm-Dog Approved Dog Treats.

If you miss this weekend, the Farmstand will open for the season May 1st & we will start with some baby animal tours May 1st & 4th — as not only will the lambs be bouncing, they’ll be joined by chicks & turkey poults.

Sheepskins

Dairy, Katahdin & multi-color Katahdin

Regeneratively-raised Sheepskins are an absolute gift!  Supple and soft textured, they are both luxurious and the simplest form of comfort that comes when our deepest needs are met. They are the farthest thing possible from fast fashion!

These are some of our 2023 sheepskins, contact us to see what is still available. They range in size, shape, texture & color and price – from $225 – $375.

Each unique piece is both easy to care for and long-lasting, thanks to the work preserving them here at the farm and then the beautiful work by Vermont Natural Tannery, who use vegetable tanning method without harsh synthetic chemicals.

You can order through the online Northfield Farmers Market. You can also contact us directly to purchase for local pick-up or to be mailed. See prices for each below and a photo of the front & back.

Our flock is comprised of Katahdin, hair sheep whose pelts vary in color and texture and East Friesian-Lacaune crosses whose thick wool pelts are plush and cream colored. Sizes and shapes vary, though most are 39-46″ long and 30-34″ wide, at their widest point.

Tossed on a chair or footstool, they add rustic warmth to a room and enhance a yoga session or naps for 2 or 4 leggeds! They can add a homey touch to your desk chair or soften long commutes on your driver’s seat. Often used as baby gifts for cribs and strollers, we also treasure their appropriateness for end of life comforting.

Absolute Gifts

Gifts that Create the Future You Want to See in the World

Regeneratively-raised Sheepskins are an absolute gift!  Supple and soft textured, they are both luxurious and the simplest form of comfort that comes when our deepest needs are met. They are the farthest thing possible from fast fashion!

Each unique piece is both easy to care for and long-lasting, thanks to the work preserving them here at the farm and then the beautiful work by Vermont Natural Tannery, who use vegetable tanning method without harsh synthetic chemicals.

Tossed on a chair or footstool, they add rustic warmth to a room and enhance a yoga session or naps for 2 or 4 leggeds! They can add a homey touch to your desk chair or soften long commutes on your driver’s seat. Often used as baby gifts for cribs and strollers, we also treasure their appropriateness for end of life comforting.

Our flock is comprised of Katahdin, hair sheep whose pelts vary in color and texture and East Friesian-Lacaune crosses whose thick wool pelts are plush and cream colored. Sizes and shapes vary, though most are 39-46″ long and 30-34″ wide, at their widest point. You can order them through the online Northfield Winter Farmers Market for local pick-up or email us for a local pick-up or mail order and to see which are still available. (check out the gallery of sheepskins on our website!)

And if a sheepskin isn’t the right gift for yourself or someone in your world, there many gift options that are smaller, yet still regeneratively raised & supporting our local farm & farming.

Farmhouse Teas from our herbs & flowers; pasture-raised dog and cat treats that help us utilize and honor the whole animal, pure delicious applesauce, unique kiwiberry hot sauce; some fun Climate Farming aprons, cards & stickers and of course all of our other food.

You can also do gift certicates, either directly through us or a Northfield Farmers Market Gift Certificate so folks can shop from many local farms & artisans.

Gifts of Regeneration

You, the ewes, plants, monarch butterflies and farmers have the potential to help one another and our planet in this time of climate change, pollinator collapse and biodiversity loss.

This painting depicts our collaboration succeeding. In growing food (and fiber, fuel, flavonoids and so much more), we make our farm better able to grow food in the future. Regeneration. Here’s the backstory.

Vermont lost up to 50% of its topsoil during the colonial era due to overgrazing with sheep after clearcutting forests. Paradoxically, done well, attentive farmers managing grazing ruminant animals is one of the quickest ways to deepen topsoil.

Much of Vermont’s landscape has tight soils, some compacted by modern machines, others left compressed by glaciers. New technologies, like our Vermont Ripsower, minimally disturb sod yet open new access for roots to locked up mineral stores. Diverse seed mixes introduce deep rooted plants, like chicory, to maintain this opening.

Saliva, pee, poop and the trampled plants from grazing animals add organic matter, as well as fungal and microbial diversity to soil. Healthy plants photosynthesize gregariously, transforming atmospheric carbon into sugar. These healthy plants produce more sugars than they need for immediate growth and share the extra, underground, exuding them through their roots, even while they intake water and nutrients. Symbiotic fungi and bacteria are drawn to these sugary root exudates and multiply quickly, transforming soil into a sticky, clumpy yet porous form, teaming with life.  

Living, decompacted soils are like a sponge enabling water to infiltrate, reducing flooding while also storing more water, longer, mitigating drought.  Nitrogen and phosphorous are quickly processed, minimizing runoff and pollution while catalyzing more growth.

Ultimately all this higher functioning restores the biological ability of the plant and soil systems and there is increased resistance to pests and disease. Plant leaves thicken and become shiny from improved lipid production. These healthier plants produce fruits or vegetables which have a longer shelf life, are more nourishing and taste great. And with no harmful synthetic chemicals in use our farm ecosystem becomes ever more harmonious with biodiversity.

Meat composition of livestock and poultry consuming diverse healthy forage has more Omega 3 fats, nourishing compounds like flavanoids and other favorable attributes. Pelts and sheepskins are gorgeous, enduring testaments to the reciprocity and positive feedback loops in our pastures.

As shoppers and supporters of our farm, YOU nourish yourself and share gifts that serve our deepest needs while forwarding the most hope-filled concept we know – regeneration.

Check out stories from our cohort of Vermont & New Hampshire Climate Farmers

Cultivating Gratitude

This is time of year and holiday when gratitude becomes top of mind.  Much study has shown that the more we focus on that which we are grateful for the better off we are, but we also know the challenge of that when life gets hectic. 

This year, and this growing season in particular, has been challenging – devastating for those that flooded or froze and really hard for those that didn’t but were still over-saturated for weeks and weeks.   As our season slows down, here are some things we’ve been grateful for this year:

The resilience of our pastures and soil: We benefited from being a hill farm, high in the watershed, but also from the years of investment soil biology, allowing it to hold more of the water that falls in place and support our plants in times of stress.

Our farming partners: The steadiness, reliable performance and supportive camaraderie from our teammates Amy & Donna and Hannah & Haley from Field Stone Farm can’t be beat.  And then there is our Event Elf, cousin Karen; excavator wizard/advisor Gary; Johnny-O the fix-it man & Kathy forever backstopping us. 

And the team that rallied to allow us to dig deeper into agritourism and helped us host a series of fall foliage bus tours, giving hundreds of folks a window into the positive potential for regenerative farming.

Acheiving a long-shared goal with Liva to tap her herbal knowledge to make the most of our dried flowers and herbs that we planted together years ago in our orchard understory.

Those that care about how food is raised for yourselves, your community and the world.  Yes, you our customers, and also the neighbors, friends, family and colleagues who offer physical and moral support.  It is a team effort.

Of course the diligent, funny, resilient & ever productive livestock and plants in our fields and orchard.  Farming really is a deep collaboration with them fostering their talents!

Turkeys finishing in the orchard see video too

That the rain finally stopped and let fields dry and hay be made! And t15hat some of our fruit made it through May’s deep freeze.

That Chandra has baked all us so many delicious pizzas before handing off Field Stone Farm’s pizza to the multi-talented Tyler who is also a farm fixer/supporter. Double thanks here that their pizza is now also available fresh & hot on Sundays. Email fsfpizza@gmail.com to get the weekly update and order info.

And we’d be remiss to not mention our 4 legged farm teammates, who not only perform their own jobs of protection and rodent control, but bring a lot of joy along the way. 

May this next season and year bring you joy, peace, learning and lots of good food.

At the Farmstand: Thanksgiving 2023

Fresh Veggies, great meats, applesauce, jams, milk, Pâté as a great & easy appetizer, leaf lard for flaky pie crusts, Dog treats & gifts. Even poultry feet to add some extra collagen and oompf to your turkey stock. And Field Stone Farm Pizza for an easy meal pre or post the holiday!

For Thanksgiving Week, our Farmstand is open Mon – Sat 10am to 7 pm and you can shop from us via the online weekly Northfield Farmers Market.

Our website is always stocked with lots of recipe ideas.  You can scroll or search!
The farmstand is stocked with our products and those from our partners and other local regenerative farms. More new products each week!

Meats

Lamb

• Leg of Lamb, bone-in
• Rib Lamb Chops
• Loin Lamb Chops
Ground Lamb
Lamb Loin
Rack of Lamb
Lamb Shanks
• Lamb Shoulder Roasts, bone-in
• Lamb breast/ribs
• Lamb bones

Pork

• Bacon
• Breakfast Sausage Links
Country Style Ribs
Farmhouse Cumberland Bangers
Farmhouse Maple Breakfast quick links
Farmhouse Toulouse Sausage coils
• Fat
• Ground Pork 
• Garlic & Parmesan Sausage Links
Fresh ham roasts (not-smoked)
Italian Sausage Bulk
• Pork Chops
• Pork Loin Roast, Bone-in
• Pork Boston Butt Roast, Bone-in
• Pork Shoulder Roast, Bone-in
• Sirloin Boneless Cutlets

Poultry

• Chicken, Stewing Whole
• Holiday Turkeys -Limited Availability

Honeywilya Fish
Alaskan Fish, line caught by a Vermont fisherman

• King Salmon
• Smoked Coho Salmon

Other Bits
• Soup & Stock Bones, Pork & Lamb
• Offal & Odd Bits – chicken & Turkey feet, Trotters, hearts, liver, kidneys, Pig Heads, etc.
Raw bones for Dogs

Veggies & Fruit

Photo by Rose Wall

Beets, Red & Golden (Field Stone Farm)
Black Currants, frozen
Bok Choy & Tatsoi (Field Stone Farm)
Cabbage (Field Stone Farm)
Carrots (Field Stone Farm & Kildeer Farm)
Celery (Field Stone Farm)
• Garlic
• Ginger, Baby frozen (FSF & GMG)
• Herbs: Sage, Thyme & Savory
Napa Cabbage (Luna Bleu Farm)
Onions (Field Stone Farm)
Rutabega (Field Stone Farm)
• Salad Mix (Field Stone Farm)
Salad Turnips (Field Stone Farm)
Tokyo Bekana (Field Stone Farm)

Pantry & Prepared Foods

• Hot Sauces: Seaberry & Kiwiberry
• Applesauce, Pure & Maple Cinnamon
• Borscht Soup
Chicken Bone Broth
Dog & Cat Treats: dehydrated liver, hearts & more!
Fricandeaux – baked charcuterie
• Heirloom Tomato Bloody Mary Mix
Herbal Teas from our farm herbs & flowers
• Maple Bread & Butter Squash Pickles with Artesano Vinegar
• Maple Bread & Butter Cucumber Pickles with Artesano Vinegar
Mexican Pickled Carrots with Artesano Vinegar
• Curried Green Tomato Pickles
Leaf Lard
Chicken Liver Pâté
• Red Pepper Sauce
• Ramen Soup Starter – Broth & Pork
• Roasted Turkey & Squash Soup

From our Farm Friends 

• Maple sweetened Jams from Lightfoot Farm
• Organic Black Beans, Morningstar Farm
• Organic Cranberry Beans, Morningstar Farm
• Organic Pinto Beans, Morningstar Farm
• Organic Yellow Eye Beans, Morningstar Farm
• Honey Mead Vinegar, Artesano
• Turmeric Honey Wine vinegar, Artesano
• Vermont Apple Cider Vinegar, Artesano (2 sizes)
• Farmstead Pizza from Field Stone Farm
• Honey, Brookfield Bees
• Maple Syrup, Brookfield Bees
• Cider Syrup, Brookfield Bees
• Raw Jersey Milk, Blue Goose Farm

Farm Inspired Gifts

In addition to our fresh, frozen, dried & canned items that make great gifts, we also have:

  • Farm Aprons
  • Notecards
  • Stickers & Magnets

Roasted Chicken or Turkey & Squash Soup

Adapted from:  SeriousEats.com 

Roasted Chicken & Squash Soup

This continues to be one of our most favorite and most requested soups. We discovered it several years ago and it was the tastiest soup we had made in ages. Bonus is that it is really simple and can easily follow a yummy roasted chicken or roasted turkey meal (yes, perfect for holiday leftovers!) and you can easily scale it up – we know because we served it to 15 people the first time we made it and now we often make it in large batches for sale.

The original recipe called for skinning and cutting up the squash before roasting, but that seemed much harder than roasting separately. Plus then you can have a nice roasted dinner first!  But the soup is also good enough to justify roasting some poultry just to make it.

1 large or 2 medium squash – butternut, buttercup, pumpkin.. your choice

1 medium onion, diced

Roasted Turkey or chicken (about 1-1.5 lbs per quart of stock)

Olive oil or poultry fat or bacon fat or lard– to basted chicken and squash

Salt and pepper to taste

4 cups poultry stock

1/2-1 teaspoon ground cumin

1/2-1 teaspoon ground coriander

1 tablespoon lemon juice

Fresh cilanto, for garnish

Directions:  

If making soup from raw ingredients (instead of leftovers)

Roast Chicken or Turkey – Using Mark Bittman’s Simple Roast Chicken recipe or Brine & Roasted Turkey. Use fat from previous roast chicken, olive oil or bacon fat to basted chicken.

Roast Squash: slice in half, remove seeds, spread with your choice of fat and herbs and roast around 400 degrees till done.

Roast/Saute onion – either with chicken or squash or just in the soup pot with some fat.

When Chicken is done.  Cut/pull meat from the bones and cut into chunks and set aside.

When squash is done, scoop from skins and put in soup pot with onions, chicken/turkey stock, cumin and coriander and bring to a simmer.  With a potato masher or wooden spoon, mash up the soup (really the squash in the soup), it will remain somewhat chunky.  Then add lemon juice and chicken pieces.  Stir and add salt and pepper to taste (it will depend a lot on how much salt and pepper you used in roasting the chicken and squash. ) Add a bit of the pan roasting juices from the chicken/turkey, this is the key to the best version of the soup.

Top with cilantro in your bowls and enjoy!

Leftover version:  Enjoy your roast chicken or turkey with squash dinner(s).  Saute some onions in a soup pot with some yummy fat (poultry would be ideal), then add your leftover squash, some stock, and spices.  Heat to a simmer, add a bit of lemon juice and some leftover chicken or turkey. If you haven’t turned it all into gravy, add some of the pan roasting juices to the soup. Voila – soup.

Brining & Roasting a Turkey

roasted turkey

We generally brine our turkeys, out of habit now almost. And because the Cooks Illustrated timing seems to work well for us, and if we are using a frozen turkey, brining is a GREAT way to finish defrosting the bird.  We often use a cooler for the brining process and put in cold water and ice if necessary or put it outside or somewhere fridge-like.

Below is the Cooks Illustrated recipe for brining and roasting.  We have also used this recipe without brining, in that case I do add some salt to the melted fat spread on the bird.

Another brining technique is outlined in the flattering “Yelp” review a farm shopper wrote.

Shannon Hayes, a farmer/author from upstate NY, also has GREAT tips on pasture-raised turkeys. Check out her site and books!

Cooks Illustrated offers a 4-6 hour and a 12-14 hour brine.  We have done both, and haven’t noticed any differences.  We have noted that our pasture-raised birds tend to cook a bit faster. So keep an eye on the thermometer to avoid overcooking.

from Cooks Illustrated

1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making

4 tablespoons unsalted butter , melted (or poultry fat, or lard – all work great)

Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket. Two gallons of water will be sufficient for most birds; larger birds may require three gallons. Add turkey and refrigerate for predetermined amount of time. (We often use a cooler and put it outside or somewhere fridge-like)

Turkey Breast Roasted, Sliced and ready to enjoy!

Turkey Breast Roasted, Sliced and ready to enjoy!

Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400 degrees for 12- to 18-pound bird or 425 degrees for 18- to 22-pound bird. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.

Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure, and tuck wing tips behind back. Brush turkey breast with 2 tablespoons butter. Set turkey breast-side down on prepared V-rack; brush back with remaining 2 tablespoons butter. Roast 45 minutes for 12- to 18-pound bird or 1 hour for 18- to 22-pound bird.

Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees if roasting 18- to 22-pound bird. Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer for 12- to 15-pound bird, about 1 1/4 hours for 15- to 18-pound bird, or about 2 hours longer for 18- to 22-pound bird. Transfer turkey to carving board; let rest 30 minutes (or up to 40 minutes for 18- to 22-pound bird). Carve and serve.