{"id":1118,"date":"2009-11-05T14:56:57","date_gmt":"2009-11-05T14:56:57","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=1118"},"modified":"2012-09-18T15:00:00","modified_gmt":"2012-09-18T15:00:00","slug":"try-a-delicious-farm-fresh-turkey-on-thanksgiving-2","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2009\/11\/05\/try-a-delicious-farm-fresh-turkey-on-thanksgiving-2\/","title":{"rendered":"Try a Delicious, Farm-Fresh Turkey on Thanksgiving"},"content":{"rendered":"

Enjoy Local Oysters and a Savory Roast Turkey<\/em><\/p>\n

ANNAPOLIS, MD (Nov. 5, 2009) \u2013 This Thanksgiving, Maryland families are encouraged to purchase local, farm-fresh turkeys from one of the dozens of Maryland turkey growers across the state.<\/p>\n

\u201cMaryland farmers grow some of the freshest and best tasting turkeys in the country,\u201d said Agriculture Secretary Buddy Hance. \u201cBuying locally supports Maryland\u2019s 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.\u201d<\/p>\n

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.<\/p>\n

This year try adding some Maryland flare to your holiday appetizers and serve guests \u201cOysters Bourguignon in Puff\u201d and top off your meal with a \u201cGood Eats Roast Turkey,\u201d and locally-grown, winter vegetables.\u00a0 For an excellent wine pairing, pick up a bottle of pinot noir or dry Riesling from one of Maryland\u2019s wineries.\u00a0 At this year\u2019s Governor\u2019s Cup Competition, hosted by the\u00a0Maryland Wineries Association<\/a>, 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.<\/p>\n

To find a local turkey for your Thanksgiving feast, visit\u00a0www.marylandsbest.net<\/a>. The website, which is an extension of the Maryland Department of Agriculture\u2019s 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.<\/p>\n

\u201cOYSTERS BOURGUIGNON IN PUFF\u201d
\nLoic Jaffres \u2013 Leonardtown, MD
\nWinner of the People\u2019s Choice and Best Presentation awards at the 30th Annual National Oyster Cook-off<\/p>\n

2\u00a0\u00a0\u00a0 dozen medium fresh Maryland oysters
\n4\u00a0\u00a0\u00a0 ounces butter
\n4\u00a0\u00a0\u00a0 ounces pancetta
\n4\u00a0\u00a0\u00a0 ounces sliced shallots
\n1\u00a0\u00a0\u00a0 cup white wine
\n1\u00a0\u00a0\u00a0 teaspoon dry thyme
\n1\u00a0\u00a0\u00a0 teaspoon crushed garlic
\n1\u00a0\u00a0\u00a0 cup chicken stock
\n1\u00a0\u00a0\u00a0 cup water (with dashi)
\n2\u00a0\u00a0\u00a0 sheets puff pastry
\n3\u00a0\u00a0\u00a0 ounces Roux (1\/4 lb. Melted butter, 6 oz. flour – mixed together to form paste)
\nChopped parsley<\/p>\n

In medium skillet, combine butter, shallots & pancetta. Saut\u00e9 until translucent. Add white wine, thyme & garlic. Cook two minutes.<\/p>\n

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.<\/p>\n

Cut puff pastry in 2\u201d 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.<\/p>\n

\u201cGOOD EATS ROAST TURKEY\u201d
\nFrom Alton Brown, Food Network<\/p>\n

Ingredients:
\n1 (14 to 16 pound) turkey<\/p>\n

For the brine:
\n1 cup kosher salt
\n1\/2 cup light brown sugar
\n1 gallon vegetable stock
\n1 tablespoon black peppercorns
\n1 1\/2 teaspoons allspice berries
\n1 1\/2 teaspoons chopped candied ginger
\n1 gallon heavily iced water<\/p>\n

For the aromatics:
\n1 red apple, sliced
\n1\/2 onion, sliced
\n1 cinnamon stick
\n1 cup water
\n4 sprigs rosemary
\n6 leaves sage
\nCanola oil<\/p>\n

Directions:
\n2 to 3 days before roasting:
\nCombine 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.<\/p>\n

Early on the day or the night before you’d like to eat:<\/p>\n

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.<\/p>\n

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Enjoy Local Oysters and a Savory Roast Turkey ANNAPOLIS, MD (Nov. 5, 2009) \u2013 This Thanksgiving, Maryland families are encouraged to purchase local, farm-fresh turkeys from one of the dozens of Maryland turkey growers across the state. \u201cMaryland farmers grow some of the freshest and best tasting turkeys in the country,\u201d said Agriculture Secretary Buddy  Read the Rest…<\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[],"class_list":["post-1118","post","type-post","status-publish","format-standard","hentry","category-press-release"],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=1118"}],"version-history":[{"count":3,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1118\/revisions"}],"predecessor-version":[{"id":1120,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1118\/revisions\/1120"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=1118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=1118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=1118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}