***Thanksgiving Turkey***

[mfiore]

Looks Great! I still get anxious sticking a large piece of meat into such a hot oven. I'm used to the "low and slow" method. I need to get over that hurdle.

Covered or uncovered? Wood actively burning, smoldering chips, or a dry empty oven?

[Wiley]

Here's a link to an article and video on the "how to" of carving a turkey like a butcher. It's the method I have used since before I had a WFO. Enjoy:

http://www.nytimes.com/2007/11/21/di...ng&oref=slogin

Bests,
Wiley

[ThisOldGarageNJ]

Mike,

Covered or uncovered? Wood actively burning, smoldering chips, or a dry empty oven?

Covered except for the last 10 minutes or so....

Dry empty oven, no fire no smoke...

will carve my turkeys that way from now on

Tom...
carving the turkey that way is so much easier and i think it does make it taste better..

Cheers
Mark

[ThisOldGarageNJ]

Splat,,,
was going thru this thread and saw this,,,

On a side note, this is the third year I've done pastured and organic, and I'm amazed (again) at how different the pastured turkeys are...

I've Been to 2 stores and 2 markets here and they dont carry these,, Did you get it at butcher ?? or somewhere ??
Thanks Mark ( i want to give this a shot)

[splatgirl]

Hi Mark
My local food co-op (they have to be pre-ordered), but I know that Trader Joes and Whole Foods have some version of organic (probably not pastured or local) in the cases at Thanksgiving. You could also try sourcing directly from the farm. The localharvest website is a directory for all things non-industrial agriculture that is searchable by location and type of product. One of the absolute best resources out there for getting yourself hooked up with a CSA farm, too, and just in time for produce season

[ThisOldGarageNJ]

Thanks Splat,

I have a Trader Joe's about a mile away,, will give them a shot... and thanks for the link...

Mark