Pre-ordering is now closed. Please stop by the Meat and Seafood department to see what we have available.
Veteran Victory Farm, Fitzwilliam, NH
Veteran Victory Farm is doing groundbreaking work managing a beautiful, eighty-acre working farm while also providing a home for veterans with substance abuse issues and mild Traumatic Brain Injury. Located in Fitzwilliam, NH, the turkeys are free-range and raised using sustainable practices including organic grains and are never fed animal by-products or given hormones or antibiotics.
*Locally Raised Veteran Victory Farm Turkeys: $3.99/lb
Misty Knoll Farms, New Haven, VT
These birds are red whole grains free from antibiotics & animal by-products, are free-range and are processed on-site in a USDA-inspected facility in order to reduce the animals’ stress.
*VT Raised Misty Knoll Turkeys: $3.99/lb
Stonewood Farm Turkeys, Orwell, Vermont – SOLD OUT
Mary’s Organic Turkeys – SOLD OUT
Choosing Turkey Size
Estimate 1 1/2 lbs per adult for average birds. Don’t forget to allow for leftovers!
Cooking Your Turkey:
•Set oven temperature no lower than 325° F.
• Place turkey or turkey breast on lower rack in a shallow roasting pan.
• For even cooking, bake stuffing in a separate casserole dish,
versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165° F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165° F.
• Whole turkeys should be cooked to 180° F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
• Turkey breasts should be cooked to 170° F. Insert a food thermometer in the thickest part of the breast to check for doneness.
• Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily
Courtesy of National Co-op Grocers
Carving Your Turkey:
There are two reasons to rest your turkey for at least 20 minutes before serving. It allows the juices to well up in the turkey, making it juicier. It also cools the surface so that you don’t burn your fingers while carving; and it gives you an opportunity to have a glass of wine. OK, that’s three reasons.
Take your sharp knife and cut the area between the thigh and the breast. Push down with the hand that is not doing the cutting and the thigh should separate easily. Cut the joint between the thigh and the drum and separate them. Don’t try to carve the drumstick, just have Uncle Dean gnaw on it. Worry the bone out of the thigh with your knife and fingers and carve the thigh.
Now, make one long incision in the turkey from just above the wing (leave the wing right where it is, as it helps stabilize the bird) all the way back to where the thigh used to be. This incision is made parallel to the table; just cut straight in. Next, go to the top of the breast and start at the outside and cut straight down to the first incision. The slices should fall right off. These slices should be just a little over a quarter inch thick. Serve all of these slices from a deep dish with a lot of very warm (not boiling) turkey broth.
Garnish with a couple of bay leaves, some whole cranberries and anything else that suits your fancy (make it edible please), and have fun on your holiday. Courtesy of Albert’s Organics.
Pre-ordering is now closed. Please stop by the Meat and Seafood Department to see what we have available.