You know the expression, “they don’t make things like they used to”? Well they still do at Goldens’ Cast Iron. Since 1882, Goldens' has been pouring cast iron at their foundry in Columbus, Georgia, making products in America that are made to last, including the most incredible Cast Iron Cooker. They are one of a few fifth-generation manufacturing businesses still in operation.
We couldn’t be more proud to partner with a company with such high standards and a commitment to making their products in the USA. And the feeling seems mutual. When we asked 5th generation owner George Boyd, Jr why he wanted to partner with Grass Roots, he said, “To have the opportunity to partner with a company that shares the same values that are so important to us. Producing quality products here in America to make people’s lives better. Life is short. It’s important that we take care of each other.”
We are thrilled to announce that we are giving away one of Goldens’ Cast Iron’s kamado-style Cookers to one of our lucky customers!
Enter our GOOD EATS GIVEAWAY
A prize package so appetizing you may never eat indoors again.
You could win:
- The Ultimate Cooker from Goldens’ Cast Iron - Made in the USA
- A $150 Gift Card for your pick of Grass Roots’ Pasture-Raised Meat - Raised in the USA
SEE IT IN ACTION!
Watch Brentley from Goldens’ Cast Iron show you how to cook a Grass Roots’ Turkey to perfection.
Goldens’ Cast Iron - The Evolution
It’s been a long and winding road over the last 140 years for Goldens’ Cast Iron, from designing and manufacturing commercial parts for textile and regional farming communities, to making steering engines for World War II Liberty ships, What made the company pivot to creating products for consumers? The desire to making lives better for people—to create a central place for people to take time out of their busy lives to gather, enjoy each other’s company, and create memories.
Goldens’ Cast Iron Cookers - The Only Outdoor Cooker You’ll Ever Need
Made by the same complex process used to build massive industrial cast iron parts for national and international companies, Goldens’ Cast Iron Cookers are indestructible. Most kamado-style cookers are made of ceramic and can crack. Cast iron’s radiant and thermal properties provide even heating and precise temperature control so you can cook your food to perfection. An integrated hinge ensures top and bottom alignment for the perfect seal every time you close the lid which is critical for controlling the cooking and smoking process. Like cast iron pans, the more you cook on it, the better your food will taste. And you can cook virtually anything on it in the comfort of your backyard that you’d cook in your kitchen, and beyond - grilled and smoked meats, braises and stews, bacon and eggs, whatever your craving desires. And something we really admire is that at Goldens’ Cast Iron, sustainability is very important. Nothing goes to waste. All their metal and sand is recycled.
How to cook a Turkey on a Goldens’ Cast Iron Cooker - The Only Outdoor Cooker You’ll Ever Need
1. Defrost your Grass Roots' Co-op Pasture-Raised Turkey
2. Place divider plate in Goldens’ Cast Iron Cooker
3. Fill one side of the firebox with Goldens’ Cast Iron Premium Hardwood Lump Charcoal, layering the cherry wood chunks as you fill. 4-8 chunks depending on your preference for smoke flavor.
4. Light the fire
5. Add the Searing Plate and Grates to your cooker. Be sure to align the grates with the divider plate.
6. Close the lid and open the top and bottom vent about a ½”
7. Allow your Cooker time to get up to the target temperature of 300 degrees.
8. While your temperature is rising prep your Grass Roots Turkey
9. Spatchcock turkey: take kitchen shears and cut the spine out of the bird.
10. Once removed save spine and gizzards/organs still in the chest cavity in a freezer-safe locking plastic bag to use in stock/bone broth and a future date
11. Split wishbone with kitchen shears or butcher knife
12. Apply downward pressure to exposed ribs in order to flatten out the turkey
13. Pat turkey dry with paper towels
14. Apply a light coat of mayonnaise and rub it over the whole turkey. This acts as a binder for the rub.
15. Liberally apply a mixture of salt, pepper, and garlic powder to the turkey. (pro-tip: premix this before the prep. Your taste is your taste. Like more pepper? Great, add more. Keeping Dracula at bay? Do you. Salty as a Sailor? You get the idea.)
16. Next, apply your second layer of rub. We like the Heath Riles Chicken Rub but perhaps you are the type to make your own rub?
17. Stuff butter in between the skin and breast meat
18. Take to cooker
19. Now that the cooker is at 300 degrees, spray the grates with your preferred cooking oil. This will prevent the turkey from sticking
20. Place your turkey in the cooker. Remember to place the dark meat( legs & thighs) over the hot side of the cooker.
21. If you have a remote temperature probe. Place it in the breast meat. Be sure to keep it away from the bone. You are cooking the meat, not the bone. Set the probe to 153 degrees.
22. Close the lid and smile knowing that you are KILLING it this Thanksgiving!
23. After an hour/melt butter with smashed fresh garlic and your choice of fresh herbs. This will be a wonderful butter baste for the turkey. Once melted, give the skin a good coat. Continue to do this every 20 minutes until the internal temperature reaches 153 degrees
24. Once the desired internal temp is achieved. (1.5-3.5 hours depending on size) carefully remove the turkey from the cooker. Place it on an appropriate serving plate/pan and take it inside. Pro Tip: Use tongs to hold the legs and a heavy-duty spatula under the breasts. This will prevent the legs from detaching from the torso.
25. For the juiciest results, allow turkey to rest for a minimum of 15 minutes before carving.
Get your Grass Roots Turkey HERE