Try a Delicious, Farm Fresh Maryland Turkey for Thanksgiving

The Maryland Department of Agriculture encourages Maryland families to purchase local, farm-fresh turkeys from one of the many Maryland turkey growers across the state for their Thanksgiving feast.
“Maryland farmers raise some of the freshest and best tasting turkeys in the country,” said Agriculture Secretary Buddy Hance. “Once you taste a fresh, Maryland-raised turkey, you won’t want any other kind.”

According to the last USDA Agricultural Census, Maryland raises 740,000 turkeys that weigh in at 13.47 million pounds with a 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 family farms and strengthen the economies of local communities.

This year, try using a farm fresh heritage breed turkey. Check out Lucie Snodgrass’s Roast Heritage Turkey recipe from her cookbook, Dishing Up Maryland. Add a touch of Maryland flare to your holiday meal by pairing it with local wine, such as the 2012 Governor’s Cup Competition Best in Show Boordy Vineyards Landmark Reserve 2010.

To find a local turkey, visit www.marylandsbest.net. The website, sponsored by MDA’s Marketing Department, lists many 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 – or any time.

“Roast Heritage Turkey”
From Lucie Snodgrass, Dishing Up Maryland Cookbook

12 Servings

Ingredients:

1 (16-18 pound) Narragansett or other heritage-breed turkey, cavities cleaned, rinsed, and patted dry
1 small onion, peeled
6 garlic cloves, peeled
1 teaspoon dried sage
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3 tablespoons olive oil
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1/2 teaspoon dried savory
1/2 teaspoon freshly ground black pepper

Directions:

1.    Preheat the oven to 325°F. Place the turkey breast side up on a roasting rack in a shallow roasting pan. Make six small incisions in the turkey’s skin using a sharp knife. Insert the garlic under the turkey’s skin.

2.    Spread the mustard over the turkey’s skin with a knife, and then drizzle the olive oil over. Sprinkle the salt and pepper on the turkey’s skin and in the cavities, and place the onion in the neck cavity. Sprinkle the sage, thyme, rosemary, and savory over the turkey, and insert a meat thermometer into one of the thigh areas near the breast.

3.    Loosely cover the bird with aluminum foil, making a tent over the turkey and lightly tucking the foil around the edges of the pan. Roast for about 4 hours, or 15 minutes per pound. (See Note). About 30 minutes before the turkey is done, remove aluminum foil and allow the skin to brown. Continue roasting until the meat thermometer reaches 180°F and the turkey’s juices run clear.

4.    Remove the turkey from the oven and let it stand, covered, for 20 minutes.

Note: If you choose to stuff the turkey, the roasting time will increase.