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For Best
Results:
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Place a Thermometer in the thickest part of the thigh
♦
Watch closely the Last Hour.
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After 150 degrees, it will rise quickly
♦
Heritage turkeys done 155-165 degrees in thigh
♦
Free
Range and Organic 165-175 degrees in Thigh
♦
Remove Wire that holds drumsticks together.
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Thank you for participating in the 2003 "Heritage
Turkey" Pilot Program. We appreciate
your support, and we trust you will have a "tasteful" experience this
holiday season!
We would like to extend a
special thanks to Roger Mastrade of Santa Cruz. Without his help, none
of this would have been possible. We appreciate his countless hours
spent and his dedication to the preservation of the heritage turkeys
through Slow Foods U.S.A. Thank you for introducing us to Slow Foods.
www.slowfoodusa.org
We are also very
grateful to Gene Burns and Joel Riddell of KGOam 810,
www.kgo.com, for having us on their
Dining Around with Gene Burns Show. Thank you so much for letting
everyone know about our heritage turkeys! Your help and support made
this year a huge success for the heritage turkeys!
This
particular recipe is compliments of Bruce Jacobs, Executive Chef of the
Bristol Farms fine gourmet markets in the greater
Los
Angeles
area. He truly has created the perfect way to prepare and enjoy these
unique Heritage turkeys. And yes, we have sampled the results of Bruce's
recommendations and the taste is exquisite!
Happy Thanksgiving from our family to yours!.
Rick
& Mary Pitman
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1/4
Cup Extra Virgin Olive Oil
2 Tablespoons Minced Garlic
2 Tablespoons Minced Brown Onion
2 Tablespoons Minced Fresh Rosemary
1 Tablespoon Minced Fresh Thyme
3 Tablespoons Minced Fresh Parsley
1 Tablespoon Each Lemon Zest Lemon Juice
3 Tablespoons Butter
1 Tablespoon Sea Salt or Kosher Salt
1/2 Tablespoon Cracked Black Pepper
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♦
Marinate the turkey the day before cooking.
♦
In a bowl, mix together olive oil, garlic, onion, rosemary, thyme,
parsley, lemon zest & lemon juice.
♦
Rinse turkey inside and out with
cold water. Place turkey on roasting rack in a large roasting pan.
Rub the entire outside of turkey with marinade. (You can also rub
the marinade under the turkey skin if you wish.) Cover the turkey
with plastic wrap and refrigerate overnight.
♦
Remove
turkey from the refrigerator 1 hour before cooking. Preheat oven to
350 degrees.
♦
Melt the butter and pour the melted
butter over the turkey. Season the turkey with the salt and pepper.
Place the turkey in the oven and cook until the internal temperature
is 165 degrees at the
thickest part of the thigh using an instant-read thermometer.
♦
Remove the turkey from the oven, tent with foil and let rest 30
minutes before slicing.
♦
We do not recommend stuffing the Heritage
Turkey
as that will increase the cooking time and the danger of drying out
the turkey. Cook the stuffing on the side in a separate pan. The
Heritage Turkey will be done before the Stuffing will be fully
cooked.
“Bruce Jacobs”
Bjacobs@BristolFarms.com
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