Try a Delicious, Farm-Fresh Turkey on Thanksgiving

Enjoy Local Oysters and a Savory Roast Turkey

ANNAPOLIS, MD (Nov. 5, 2009) – 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 try adding some Maryland flare to your holiday appetizers and serve guests “Oysters Bourguignon in Puff” and top off your meal with a “Good Eats Roast Turkey,” and locally-grown, winter vegetables.  For an excellent wine pairing, pick up a bottle of pinot noir or dry Riesling from one of Maryland’s wineries.  At this year’s Governor’s Cup Competition, hosted by the Maryland Wineries Association, Boordy Vineyards, Fiore Winery, Frederick Cellars and Loew Vineyards had Riesling medal winners. Cove Point Winery, Dove Valley Winery, and Elk Run Vineyards all had Pinot Noir medal winners.

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 nearly 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.

“OYSTERS BOURGUIGNON IN PUFF”
Loic Jaffres – Leonardtown, MD
Winner of the People’s Choice and Best Presentation awards at the 30th Annual National Oyster Cook-off

2    dozen medium fresh Maryland oysters
4    ounces butter
4    ounces pancetta
4    ounces sliced shallots
1    cup white wine
1    teaspoon dry thyme
1    teaspoon crushed garlic
1    cup chicken stock
1    cup water (with dashi)
2    sheets puff pastry
3    ounces Roux (1/4 lb. Melted butter, 6 oz. flour – mixed together to form paste)
Chopped parsley

In medium skillet, combine butter, shallots & pancetta. Sauté until translucent. Add white wine, thyme & garlic. Cook two minutes.

Add chicken stock & water with dashi. Stir. Shuck oysters & add oysters to liquid; cook until oysters curl. About 2 minutes. Strain and return liquid to pot and reduce by half. Add roux, stirring constantly. When thickened, add oysters. Add salt & pepper as needed.

Cut puff pastry in 2” squares. Pre-bake dough at 350 degrees F for 7 to 8 minutes. Cut top of each puff, indent a hole with finger; add one oyster and Bourguignon sauce. Topped with chopped parsley & serve hot.

“GOOD EATS ROAST TURKEY”
From Alton Brown, Food Network

Ingredients:
1 (14 to 16 pound) turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions:
2 to 3 days before roasting:
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.