{"id":7385,"date":"2013-11-05T10:39:22","date_gmt":"2013-11-05T15:39:22","guid":{"rendered":"http:\/\/news.maryland.gov\/mda\/?p=7385"},"modified":"2013-11-05T10:39:22","modified_gmt":"2013-11-05T15:39:22","slug":"try-a-delicious-farm-fresh-turkey-on-thanksgiving-order-yours-before-its-too-late","status":"publish","type":"post","link":"https:\/\/news.maryland.gov\/mda\/press-release\/2013\/11\/05\/try-a-delicious-farm-fresh-turkey-on-thanksgiving-order-yours-before-its-too-late\/","title":{"rendered":"Try a Delicious, Farm-Fresh Turkey on Thanksgiving; Order Yours Before It\u2019s Too Late"},"content":{"rendered":"

\"thanksgiving-dinner-clipart\"<\/a>ANNAPOLIS, MD (Nov. 5, 2013) \u2013 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.\u00a0<\/span><\/p>\n

\u201cMaryland farmers raise 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

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.<\/p>\n

For something new this year, why not try using a farm fresh heritage breed turkey. Check out Lucie Snodgrass\u2019s Roast Heritage Turkey recipe from her cookbook, Dishing Up Maryland. While you\u2019re at it, add a touch of Maryland to your holiday meal by pairing it with local wine, such as the 2013 Governor\u2019s Cup Competition Best in Show, Black Ankle Vineyard\u2019s 2010 Crumbling Rock. Other Governor\u2019s Cup winning wines can be found at 2013 Governor\u2019s Cup Awards<\/a>.<\/p>\n

To find a local turkey for your Thanksgiving feast, visit www.marylandsbest.net<\/a>. The website, sponsored by MDA\u2019s 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.<\/p>\n

 <\/p>\n

\u201cRoast Heritage Turkey\u201d<\/strong>
From Lucie Snodgrass, Dishing Up Maryland<\/em> Cookbook<\/p>\n

12 Servings<\/p>\n

Ingredients<\/span><\/p>\n

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
\u00bd teaspoon dried rosemary
1 teaspoon seal salt
\u00bd teaspoon dried savory
\u00bd teaspoon freshly ground black pepper<\/p>\n

Directions<\/span><\/p>\n

    \n
  1. Preheat the oven to 325\u00b0F. Place the turkey breast side up on a roasting rack in a shallow roasting pan. Make six small incisions in the turkey\u2019s skin using a sharp knife. Insert the garlic under the turkey\u2019s skin.<\/li>\n
  2. Spread the mustard over the turkey\u2019s skin with a knife, and then drizzle the olive oil over. Sprinkle the salt and pepper on the turkey\u2019s 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.\u00a0<\/li>\n
  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\u00b0F and the turkey\u2019s juices run clear.\u00a0<\/li>\n
  4. Remove the turkey from the oven and let it stand, covered, for 20 minutes.<\/li>\n<\/ol>\n

    Note:<\/strong> 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.<\/p>\n

    # # # <\/p>\n

    Soundbook Profile of Rumbleway Farms in Cecil Co<\/a>
    \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

    ANNAPOLIS, MD (Nov. 5, 2013) \u2013 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.\u00a0 \u201cMaryland farmers raise some of the freshest and best tasting turkeys in the country,\u201d said Agriculture Secretary Buddy Hance. \u201cBuying locally supports  Read the Rest…<\/a><\/p>\n","protected":false},"author":23,"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-7385","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\/7385","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\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=7385"}],"version-history":[{"count":1,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/7385\/revisions"}],"predecessor-version":[{"id":7387,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/7385\/revisions\/7387"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=7385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=7385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=7385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}