Several years ago after reading the book "Animal, Vegetable, Miracle" by Barbara Kingsolver, I realized I could no longer eat a mass produced "big breasted white" turkey. If you want to continue eating a "big breasted white" turkey I suggest you don't read that part of her book.
I started scouring the local Farmers Market for someone who may be raising some of these heritage birds locally. Bingo! I found two or three people who were giving it a try. I decided to leave a deposit (it was a few months in advance of Thanksgiving) and secure us a Thanksgiving turkey! I met an adorable couple who really believe in the food movement and were working hard to make local meat and eggs a reality. They didn't have enough room at their own urban home but partnered with some locals with enough land to raise chickens and turkeys in a natural and humane way. Four years later they are going strong and expanding and partnering with others in the fast growing movement of eating local.
This year the demand was so high they partnered with a 4H Group that was raising these heritage birds. They visited the operation and made sure it was up to their standards. Pasture raised and with no antibiotics or hormones. I appreciate their efforts and the fact that I am able to get one of these birds I feel good about consuming.
This is what buying a fresh local turkey looks like. You approach a nice lady with a happy baby sitting in her lap out on her lawn. You tell her what size you want, collect your treasure and pay her! It kind of makes me feel good. You know, it's a win win for sure!
Tonight, Hubs job is to brine Mr. Turkey. He likes this kind of thing. He doesn't mind reaching in to fetch the gizzards and such. He enjoys putting together the brining concoction. He takes it very seriously. I'm glad he does. I prefer making pies and rolls and stuffing.
It's nice knowing exactly where your food comes from.
This is Hubs special, giant, food safe turkey brining cube. You can purchase them at the restaurant supply stores. As you can see he has started his special brining solution. I think he kind of made it up and kind of used suggestions from the Food Network. Regardless, when he does this kind of thing they usually turn out pretty tasty. We will brine it until the morning of Thanksgiving. But, you can brine for a shorter amount of time as well. I understand there are briners and non-briners in the world. We feel that brining really enhances the taste of the bird and is especially necessary for these heritage free-range birds. They are much leaner than a factory farmed turkey.
Mr. Turkey took a dive and is now enjoying a long swim in the solution. He is safely tucked away in the refrigerator soaking up some herbal goodness.
Hubs was willing to share his special solution...
1 cup of Kosher salt dissolved in 32 ounces of water
1/2 cup of brown sugar
1 TBSP. celery salt
1/2 tsp. celery seed
3 bay leaves
1/2 TBSP dried rosemary
1/2 TBSP dried parsley
1 qt. organic vegetable stock
1 medium yellow onion quartered and separated
1 organic orange peel sliced and squeezed into the brine
Add Mr. Turkey and make sure he is submerged. (Add more water if necessary)
Cover and refrigerate until the big day!
These turkeys take less time to cook than a factory raised bird. We will use a meat thermometer to make sure he doesn't over cook. The texture and taste is different than ole Mr. Big Breasted White. I prefer this bird and think it tastes delicious and fresh and makes better leftover sandwiches!
I'm hoping you will give it a try! Happy Thanksgiving and I'm very grateful for the local food community and their commitment to a cleaner, better food source!
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