Recently comparing recipes for our Thanksgiving turkey I waxed rhapsodic with my chef friend, Virginia, about my preparations for cooking the 26 pound bird we had raised at Purely By Chance Farm.
I described how I first butterflied the turkey (cut the back out to lay flat) and brined it with a dark beer and apple cider. I then prattled on about the custom herb and spice mix I created and poured into melted butter for the rub which I brushed on both sides of this large creature.
Then I blathered about the bed of aromatics (onions, celery, carrots and parsnips, of course all grown here at Purely By Chance Farm), on which I placed the bird which served to keep it out of the drippings (after all I wanted to roast not braise the turkey).
Virginia smiled and nodded at each step in the process as I built to the epic finale in which this entire 26 pound creature reached our target temperature in just 90 minutes.
The house smelled fantastic and all 18 guests for dinner raved and stroked my ego with grand comments. Thanksgiving has long been my favorite holiday of the year as it involves a 4 day weekend, relaxed family and friends, typically a snowy football game, no pressure of gift giving, no retail economic reports, no special Thanksgiving music, just spending a few hours in the kitchen, elbow-to-elbow with those we love to create a feast.
Virginia had also reserved a large turkey from the farm so I asked her how she had prepared it. I was expecting her to describe intricate techniques learned from French Masters, but her response was classic. “We rubbed it in butter, salt and pepper. We wanted to taste the turkey”.
She graciously added that all of her chef friends at her party thought it the best turkey they had ever tasted.
With my ego stroked for the moment I remembered advising our Farmers Market customers to keep it simple. Enjoy the “chicken-ness” of the chicken, or the ‘turkey-ness” of the turkey. We have become accustomed to utilizing poultry as a mere platform for sauces because typical “industrial chicken” is bland and rubbery. I would do well to remember Virginia’s gentle reminder to keep it simple.
We raise our chicken, turkeys and pigs on pasture. They eat bugs and grass in addition to their organic grains, while soaking up sun and sucking in all the clean air they can breathe. The end result is a bird that tastes better than industrial chicken. We know it is better for us because we know how we raised and took care of them. We invite you to come by Purely By Chance Farm for a tour. Call us at 307-699-3129 or email us at firstname.lastname@example.org