Roasting your Thanksgiving Turkey


  • 1 package 4505 Meats Brine Mix
  • 1 16-19lb. Turkey
  • salt & pepper to taste
  • 3-4 tbsp canola oil or other neutral oil
  • 1 package 4505 Meats Stuffing Mix
  • 1 internal probe thermometer

Prepare brine according to package instructions.

Place turkey in brine, and put a weight on top to submerge the bird fully (a can of sweet cling peaches on a plate works well.) Refrigerate for 24 hours.

Remove turkey from brine and pat dry. Set out at room temperature for up to one hour to let the bird temper and air dry the skin.

Meanwhile, prepare 4505 Meats stuffing mix according to package instructions.

Preheat oven to 415°.

Rub the turkey with oil, and lightly salt and pepper the turkey, inside and out (remember, the brine adds salt, so don’t overdo it). Lightly pack stuffing into the cavity of the bird

Place turkey on a rack set inside a roasting pan. Insert probe thermometer into the thickest part of the thigh, being careful to avoid the bone. Set the thermometer to 165°.

Place in oven and roast for 30 minutes, or until the skin is golden brown.

Lower oven to 275° roast until thermometer reads 165°, (this should take about three hours.) Peek on the turkey every 45 minutes or so. If the bird is looking a little too dark, tent it with aluminum foil to prevent excessive browning

Let turkey rest for at least 45 minutes. Remove stuffing, carve, and serve.

Posted in Uncategorized

Butchery classes, then and now.

4505 Meats has been offering whole animal butchery and sausage making classes since 2009. It all started when Ryan began doing demonstrations and events around San Francisco, roasting whole animals and cutting meat in front of hungry crowds. At the time he was also working for a non profit organization that teaches professional kitchen skills to people in need. After some time, he began getting the same question over and over. “How can I learn this?”. So it started at the La Cocina community kitchen in the Mission. Students would show up and work together to break down whole pigs, lamb, and stuff pound after pound of delicious decadent sausage. I actually met Ryan by taking one of these classes and then found myself volunteering, eventually leading to a full time job working alongside him for the past two and a half years.

Since then we’ve built our own space where the classes have continued and evolved. Within the last year, we decreased the overall class sizes and added a wider variety of content. Whether students are interested in basic cutting skills or spending an entire day with us to break down a whole grass fed beef, these classes are one of the most rewarding and interesting parts of the business. As entertaining and fun as the concept might be, we also focus on the fact that we are helping to expand a growing movement. People are interested in connecting with their food in more meaningful ways. For those of us who are passionate carnivores, there is a very deep fulfillment and respect that comes from turning a whole animal into a beautiful array of portions and cuts. The quality of the animals and dedication from the people caring for them is immediately evident when a stroke of the blade reveals a rich marbled surface, deep with the color of an active life.

For the next chapter of these classes, we’re expanding the team of instructors to include other knowledgeable 4505 Meats staff members. Myself (Kent Schoberle, market chef) and Corey Nead, kitchen manager, will be contributing effort to take these experiences to the next level. As we continue promoting the education behind meat cutting, cookery, and consumption, we will also be developing a more extensive training program for people who are interested in acquiring professional butchering skills. For the latest list of classes and descriptions, please visit the tasty education page at the 4505 Meats online store and reserve your spot today. Note that we have now added Sunday classes, making it a good option for people who are busy during the week. If you have any additional questions, we can be reached by emailing We hope to see you soon!

Posted in Uncategorized

Fresh Greens from McEvoy Ranch

Every week at the Farmer’s Market we’ve got a tasty special sandwich on the menu. It could be anything from slow roasted beef, pork, lamb, or fried chicken, but one thing usually stays pretty consistent: it gets topped with delicious fresh greens from one of our favorite local vendors, McEvoy Ranch. Just outside of Petaluma in the vast sweeping landscapes of coastal Marin, this beautiful 550 acre spread has a bounty of some of the finest seasonal, organic goods available in California. They are renowned for their olive oil, but their operation now includes grapes, body care products, honey, and other delicious delights that you can find at their store in the Ferry Building.

I had the pleasure of spending a couple hours at the ranch with Susan, a superb guide and knowledgeable McEvoy gal whom you regularly see at the store in the  Ferry Building Market place. We weaved our way through the orchards, vineyards, and gardens, talking about the history of the ranch and their pioneer, Nan McEvoy. Nan was the first to begin growing olive trees in the local region, despite the challenges and advice from others around her. McEvoy now grows many of the olive trees that end up being planted in the region.

Back to the greens. Several areas are planted and semi-protected from other hungry inhabitants, creating a lush greenery and edible landscape that we love eating up. Mustard greens, rhubarb chard, kale, baby arugula, mizuna, beet greens, cilantro, chervil, sorrel, dandelion, and mixed lettuces are some of the varieties that end up on our sandwiches. It always adds a fresh touch to the sandwich, and goes great with whatever aioli we might be topping it with. Last week it was fava leaf and coriander aioli on a slow roasted beef sandwich with plenty of fresh greens. Yum!

Posted in Uncategorized

4505 Meats joins MCM!

That’s right, every Thursday from 4pm – 8pm we will be posted up at the Mission Community Market on Bartlett and 22nd st in the Mission neighborhood of San Francisco. We won’t be serving hot food to start, but we will have plenty of sausage, steaks, cuts, roasts, and Chicharrones for all your meaty needs.

We are excited to join this market for a few reasons, one of them being that this evening market offers an opportunity for people to get that great local vibe and product without having to make a trip down to the bustling Ferry Plaza Farmer’s Market. We still hope you visit us at the Ferry Plaza, but at least now you’ve got more options.

Another great reason to join this market is because we’ve been working with Jeremy Shaw, the director of Mission Community Market, and his vision is right in line with our desire to support and contribute to a community movement centered around great food. Come out and say hello!

The first market will be Thursday, April 12th, 4pm – 8pm

On the Radio!

Hey all, over the past month we have been having a great time promoting the book, check out some of the interviews below.

I had a wonderful conversation with Helen Hollyman over at U Look Hungry Radio on Heritage Radio Network, check out her blog post and listen to us here.

For those that don’t know about Heritage Radio Network, it is located in the back of a restaurant in Bushwick, Brooklyn called Roberta’s.  We made time to dine, our meal was memorable and amazing, I highly recommend the whole menu.  Thank you Helen for the great time!

I also spoke with Poppy Tooker over at Louisiana Eats, we chatted it up about Turduckens, butchery and the book.  We had a blast, listen here.

Check them out and stay tuned for the full Martha episode, it will be up soon.