Try a Delicious, Farm-Fresh Turkey on Thanksgiving

Enjoy Local Oysters and a Savory Roast Turkey

ANNAPOLIS, MD (October 20, 2010) – This Thanksgiving, Maryland families are encouraged to purchase local, farm-fresh turkeys from one of the dozens of Maryland turkey growers across the state.
“Maryland farmers grow some of the freshest and best tasting turkeys in the country,” said Agriculture Secretary Buddy Hance. “Buying locally supports Maryland’s economy and keeps us smart, green and growing. Once you taste a fresh, local turkey, you and your family will be coming back for more.”

In 2007, 750,000 turkeys totaling more than 26.3 million pounds were raised in Maryland with a total value of $13.7 million. Turkeys sold directly from the farm to the consumer account for a small portion of the total production. By purchasing a locally-raised turkey, consumers will help support our family farms and community.

This year opt for a twist on your traditional roast turkey by trying a “Cranberry Glazed Turkey” instead. While you’re at it, add a touch of Maryland flare to your holiday meal by pairing it with local wine, such as the 2010 Governor’s Cup Competition winner Fiore Winery for their Sangiovese 2007.

To find a local turkey for your Thanksgiving feast, visit www.marylandsbest.net. The website, which is an extension of the Maryland Department of Agriculture’s Marketing Department, lists over 40 farms throughout the state that sell farm-fresh turkeys. Consumers can also find local cheeses, wines, and other Maryland products to serve during the holidays.

“CRANBERRY GLAZED TURKEY” From Sandra Lee, Food Network

Ingredients

1 (12-pound) fresh whole turkey

3/4 cup butter, softened

3 tablespoons fine herbs, divided

1 tablespoon crushed garlic

2 tablespoons (plus 1/2 cup) orange marmalade, divided

2 tablespoons dehydrated onion flakes

2 tablespoons poultry seasoning

2 teaspoons kosher salt

1 teaspoon ground pepper

2 oranges, sliced

2 leeks, sliced and washed

1 (32-ounce) container low-sodium chicken broth

1/2 cup orange juice

1 can jellied cranberry sauce

Directions

Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.

In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.

In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.

Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.

Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.

After the turkey has cooked for 2 hours, brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.

Remove from oven and let turkey rest 15 minutes before carving.

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