Try a Delicious, Farm-Fresh Turkey on Thanksgiving; Order Yours Before It’s Too Late

ANNAPOLIS, MD (Nov. 5, 2013) – This Thanksgiving, the Maryland Department of Agriculture (MDA) encourages Maryland families to purchase local, farm-fresh turkeys from one of the many Maryland turkey growers across the state. 

“Maryland farmers raise 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 (2007), 740,000 turkeys weighing nearly 13.5 million pounds were raised in Maryland with a total value of $7 million. Turkeys sold directly from the farm to consumers account for a small portion of the total production. By purchasing a locally raised turkey, consumers will help support our family farms and community.

For something new this year, why not try using a farm fresh heritage breed turkey. Check out Lucie Snodgrass’s Roast Heritage Turkey recipe from her cookbook, Dishing Up Maryland. While you’re at it, add a touch of Maryland to your holiday meal by pairing it with local wine, such as the 2013 Governor’s Cup Competition Best in Show, Black Ankle Vineyard’s 2010 Crumbling Rock. Other Governor’s Cup winning wines can be found at 2013 Governor’s Cup Awards.

To find a local turkey for your Thanksgiving feast, 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.

“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
½ teaspoon dried rosemary
1 teaspoon seal salt
½ teaspoon dried savory
½ 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, you will need to increase the roasting time. I usually bake my stuffing separately, so that vegetarians can eat it, but you can certainly divide the stuffing, putting some in the turkey and baking some separately, if you prefer.

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