Order Yours Before It’s Too Late
ANNAPOLIS (October 28, 2014) – This Thanksgiving, the Maryland Department of Agriculture (MDA) encourages families to purchase local, farm-fresh turkeys from one of the many Maryland turkey growers across the state. And now is the time to order them.
“Maryland farmers raise some of the freshest and best tasting turkeys,” said Agriculture Secretary Buddy Hance. “It’s important to place your orders early for local Thanksgiving turkeys because many Maryland farms will sell out. Once you taste a fresh, local turkey, you and your family will be coming back for more.”
According to the latest USDA Census of Agriculture (2012), there were 117 farms in Maryland that sold 154,404 turkeys. Turkeys sold directly from the farm to the consumer account for a small portion of the total production.
To order a fresh turkey for you Thanksgiving feast from a farm near you, visit: www.marylandsbest.net. The website, sponsored by the MDA 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. (See a list of Governor’s Cup winning wines at 2014 Governor’s Cup Awards.)
In the meantime, visit a turkey farm for three minutes from the comfort of your own home by watching this soundbook profile of Rumbleway Farms in Cecil Co
Below is a suggested recipe for a Farm Fresh Roast Heritage Turkey:
“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.
ANNAPOLIS (October 28, 2014) – This Thanksgiving, the Maryland Department of Agriculture (MDA) encourages families to purchase local, farm-fresh turkeys from one of the many Maryland turkey growers across the state. And now is the time to order them.
“Maryland farmers raise some of the freshest and best tasting turkeys,” said Agriculture Secretary Buddy Hance. “It’s important to place your orders early for local Thanksgiving turkeys because many Maryland farms will sell out. Once you taste a fresh, local turkey, you and your family will be coming back for more.”
According to the latest USDA Census of Agriculture (2012), there were 117 farms in Maryland that sold 154,404 turkeys. Turkeys sold directly from the farm to the consumer account for a small portion of the total production.
To order a fresh turkey for you Thanksgiving feast from a farm near you, visit: www.marylandsbest.net. The website, sponsored by the MDA 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. (See a list of Governor’s Cup winning wines at 2014 Governor’s Cup Awards.)
In the meantime, visit a turkey farm for three minutes from the comfort of your own home by watching this soundbook profile of Rumbleway Farms in Cecil Co
Below is a suggested recipe for a Farm Fresh Roast Heritage Turkey:
“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.
