Our tradition of serving turkey at Thanksgiving dates back to the Pilgrim's first harvest celebration in 1621 where wild turkey was served as a main course. The industrial turkey breed we eat today - the ubiquitous and breast-heavy Broad Breasted White - bears little resemblance to wild turkeys and the long and lean-looking Heritage breeds that graced American tables for over 200 years. More important than looks, we've lost a lot of flavor along the way thanks to the industrialization and mass production of our food supply.
If taste and sustainability matter to you, why not choose a locally-raised or Heritage breed turkey instead? Locally-raised Broad Breasted Whites and Heritage breed turkeys are highly coveted by epicureans and locavores alike, so they sell out quickly. Raised on pasture on small sustainable farms, these birds are allowed to roam freely and forage for food, ensuring they taste nothing like factory farmed turkeys. Opt for a Heritage turkey if you family likes rich, flavorful dark meat.
For best results, cook your turkey low and slow at 325 degrees and remove it from the oven when it reaches 150 degrees. Let it rest tented in foil while the temperature gradually rises by 10 degrees or more. If any juices are not running clear as you begin to carve the bird, return the pieces to the oven until they do. If you stuff your turkey, make sure the stuffing has reached 165 degrees when removing the turkey from the oven. If it has not, remove the stuffing from the cavity and spoon it into a casserole, then bake it until it reaches 165.
Analiese Paik is the founder and editor of the Fairfield Green Food Guide, an award-winning website providing local and sustainable food news and resources to Fairfield County and beyond. Visit the website for winter farmers' market locations and schedules, guides to organic and farm-to-table restaurants, farm events, seasonal recipes and more. http://fairfieldgreenfoodguide.com/. Twitter: @GreenFoodGal, Facebook: https://www.facebook.com/FairfieldGreenFoodGuide