Try a Delicious, Farm-Fresh Turkey on Thanksgiving

ANNAPOLIS, MD (October 25, 2011) – 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.”

According to the latest USDA Census in 2007, 740,000 turkeys totaling more than 13.47 million pounds were raised in Maryland with a total value of $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, why not try something different. Instead of roasting your turkey, try grilling it using Food Network, Bobby Flay’s own recipe. While you’re at it, add a touch of Maryland flare to your holiday meal by pairing it with local wine, such as the 2011 Governor’s Cup Competition winner Black Ankle Vineyards for their Slate NV.

To find a local turkey for your Thanksgiving feast, visit www.marylandsbest.net. The website, sponsored by 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.

“Grilled Turkey”
From Bobby Flay, Food Network

Ingredients

1 1/2 cups kosher salt
1/4 cup light brown sugar
1 fresh turkey (12 pounds)

Directions

Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.

Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.

Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

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