Sandra Keros
It's about that time again for that great American ritual ~ Thanksgiving.
Most folks think it's essential to have a turkey, so I've compiled a list of sources for you so you can get a jump start on your planning.
I believe that the flavor of an organic pastured turkey is sublime - moist and juicy breast without the brining and flavorful meat that makes gravy to die for.
Below are some different kinds of turkeys:
Free-Range - close to organic, but their feed is not. A more economical choice that's healthier than the mass-raised turkeys. I would brine this bird for a day or so in heavily salted water to ensure moist meat.
Organic - moist, flavorful meat that doesn't need brining to produce signature juicy slices of breast.
Heritage - often the Narragansett turkey, which features darker meat that tastes a little more gamey than the organic or broad-breasted variety. It's closer to the wild turkey that the settlers would have eaten. Many are grown in Iowa and Kansas and shipped around the U.S.
Although I appreciate all the love and care that goes into the Heritage turkey and believe that it should be supported, I prefer the taste of organic turkey raised on a small farm. Here are my favorite vendors:
Golden Gate Meat Company - ships nationwide -
(415)
983-7800
Prather Ranch
Bi-Rite
Heritage Foods
Willie Bird - ships nationwide
Diestel
www.LocalHarvest.org - to find a turkey farmer near you
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