In previous years, we raised Heritage breed and Commercial breed turkeys side-by-side on pasture. Although raised identically, the difference between the two was huge, and led us to decide to only raise Heritage breeds this year. What was the difference?
Different Lifestyle
Size: Broad Breasted
White (BBR)
Hardiness / Health: Farmers who raise turkeys know that they can mysteriously die with no warning or indication of any problem. But we ONLY experienced that with the Broad Breasted Whites, who were prone to stuffy noses (yes, turkeys can get colds) requiring us to feed them apples and garlic to help clear their systems.
Meat & Body Mass: The BBRs grow so disproportionately (they end up with VERY large breasts, and begin to waddle by about 2 months of age) that they cannot ever fly. Our Heritage birds have huge wingspans and are adept fliers, roosting in the trees and foraging in the forest around the farm.
Diet: The BBRs would only forage on pasture when we left their feeder empty in the mornings (and switched to supplementing with feed in the evening). The Heritage birds rarely touched the feeder unless it was absolutely POURING rain outside.
It was clear to us which breed was
the healthier bird and was growing and living the way it was
intended.
Different Taste & Cooking Method:
Heritage Breeds (we raised Narragansett and Bourbon Reds) will have a more proportional body, meaning they will have less breast meat than a commercial breed. If you buy Canter Hill chicken, you already have learned what amount of breast meat to expect (relative to the size of the bird). If not, expect that you will get 60% of the breast meat you would get on a commercial breed. Heritage birds have a bit more texture - they are not chewy, but they won?t fall apart in your mouth the way BBR meat would. Heritage breeds have much more flavor to the meat ? even without seasoning ? and are just a bit darker overall than a BBR (breast meat is a light tan and the leg and thigh is a mocha color).
Cooking Difference: Because of their lower body fat ratio, they will cook faster ? like a leaner meat would. We cooked 4 turkeys last year - 2 BBRs and 2 Heritage (we kept all the little ones that were around 6 lbs J ) and found that the unbrined, self-basting method worked SO well for the Heritage bird. Self-basting means that I stuffed a butter mix under the skin and then cooked it with a moist cheese cloth covering the bird ? no additional basting required. (See the cooking section below for details).
That was it. It was the easiest, most tender and flavorful
bird I have ever prepared.
All the Crucial Details: Ordering, Picking up, Cooking & Communication
Ordering: We are sold out of Thanksgiving
Turkeys
A turkey order is placed
when:
1. You fill out an order form (simply email us to have one sent to you) either in print copy (at the Bryn Mawr Market or send via mail) or via email (you fill out the attached and email it back to us
2. We receive your non-refundable deposit
via check for $30, made payable to Canter Hill Farm with your target turkey
size in the memo line. Please
confirm that the name on your check matches the name on your order form. If the names do not match, please write
the name from the form in the memo line as well, so that we keep your check
connected with your order. Checks
can be sent to: Canter Hill Farm,
3. You receive an email confirmation of your order from us.
(Please note that when we receive your order form, you will be added to the list right away. We will allow for your check to arrive in the mail over the next week, and will send an email if we have not received it by then to confirm you still want the reserved bird.
Turkey orders will be accepted on a first come, first serve basis.
Picking Up:
Date: Tuesday, November 22nd, 2011
Time: 6 pm to 8:30 pm
Location:
Cooking:
Cooking your
Canter Hill Heritage
Last year we cooked two Heritage birds, brining one and not the
other. The bird we didn?t brine we
instead used the Rosemary Maple Butter recipe below. Hands down, it was the tastiest bird
we?d EVER eaten (and far easier than the brining process). However, we have chef s who swear by
brining ? particularly for Heritage birds, as it?s meant to tenderize the
meat. Our disclaimer is that we eat
all pasture-raised and grass fed poultry and beef, so it?s very possible that
we?re used to a bit more texture in our taste, and that brining is a good idea
if you?re serving folks who are used to ?melt-in-your-mouth? turkey. Brining definitely does tenderize! The chef last year who brined said that
while he usually brined for 48 hours, he found that the Heritage birds were
already falling off the bone (before cooking) after 36, and he would cut the
brine time to 12 ? 24 hours at the maximum. Below, you?ll
find:
·
Brining
instructions (should you choose to do it)
·
Rosemary
Maple Butter recipe (and how to apply it to the
bird)
·
Cooking
instructions ? both for ?Low and Slow? and for the ?High and Fast? (which we
HAVEN?T tried, so I can?t vouch for it)
Cooking Methods:
(Note that both cooking methods provide time ESTIMATES based on a
14-lb Heritage bird. These are
REALLY only estimates so that you know when to put the turkey in. Different ovens and different stuffings
make for different cooking times.
DEFINITELY use a meat thermometer to monitor the temp of the bird, and
remember that poultry and meat increases in temp by another 5-10 degrees after
it is removed from the oven. The
target temp is 160 degrees, so remove the bird between 140 and 150
degrees)
High and Fast:
Remember having to cover the breast with foil to keep it from
drying out while the rest of the bird cooks? -- not with a heritage turkey. Their
smaller breasts create a better balance between the dark meat and white meat,
which means roasting a bird to perfection is much easier since white meat cooks
quicker than the dark meat. If the breast is covered during roasting, it should
be done with oiled parchment paper -- not foil -- which is then removed 30
minutes before the turkey is finished roasting. (Canter Hill Note: I cover the breast meat with cheesecloth
soaked in 50/50 butter and white wine ? I usually use 2 sticks and 1 cup of
white wine).
Heritage
turkeys are leaner and smaller than sedentary
commercial birds. This means that fast cooking at high temperatures is a better
method than slow roasting -- another big plus since you won't have to set your
alarm to get the bird in the oven to be done in time for an early dinner.
Heritage turkeys should be cooked at 425-450 degrees F until the internal
temperature reaches 140-150 degrees F. Butter or oil can be added under the
breast skin to add flavor and moisture during roasting. Approximate cooking time: 1 œ hours,
total.
Low and
Slow:
Place the bird
in a large roasting pan. Evenly season the whole turkey with salt, pepper,
chopped thyme and sage. Place the remaining herbs, bay leaves and orange
quarters, inside the cavity of the bird.
Place the turkey into a
400-degree oven for 20 minutes, then reduce the heat to 300 degrees, and allow
to roast for 2-2 1/2 Hours. Use a meat thermometer to test the temperature by
piercing the turkey along the breastbone. The internal temperate should be 140
degrees. Allow the bird to rest for 30 minutes before carving. The turkey will
reach the necessary 160 degrees while it is resting. Carve the turkey the way
you might carve a chicken. Remove the legs first so that the breast is
exposed.
Brining:
The purpose of the
brine, is to allow your seasoning to penetrate the thick skin and breasts of a
large turkey. It will also help to keep the bird moist. If you'd like to try brining, stir together 8 quarts water with 2 cups
kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage
bag, then soak raw turkey, covered and chilled, 10 hours. Add any fresh herbs
you?d like for extra flavor (this is the spot to use fresh herbs!) such
as:
1
1/2 Tbsp. Black Pepper
2 Tbsp. Fresh Thyme (chopped)
1 Tbsp. Fresh Sage
(chopped)
2 Bay leafs
1 Orange (quartered)
1 sprig Thyme
1 sprig
Sage
(You
can double this spice mix for a more noticeable flavoring)
(Notes: We brined out
turkey in a trash bag that was placed inside a cooler. It worked well and kept the fridge free
for other foods. We put some ice
around the bag inside the cooler to keep the temp
cool)
Recipe for Rosemary Maple Butter
- 1 stick (1/2 cup) butter
- 1/2 cup pure maple syrup
-
1 tablespoon fresh minced rosemary
Bring butter to room temperature and whip all ingredients
together. (Doesn?t that sound easy?
It was!)
Applying the Maple Butter:
1.
Rub
turkey inside and out with salt and pepper.
2.
Loosen
the skin around the breast with your fingers and insert Rosemary Maple Butter
between the meat and the skin as well as on the inside of the bird's cavity.
(Note: this part scared me last year. I was worried that I was going to detach
the skin from the bird and end up with bare patches. I didn?t. The skin of the Heritage bird is hardier
than a commercial bird and didn?t tear.
The further you loosen the skin, the more area of the bird will be in
direct contact with the butter, which is what adds the flavor. Loosen the skin as far as you can ? just
remove rings or watches first J)
3.
Set bird
in deep roasting pan. Use a wire rack to lift the bird off the bottom of the
pan.
4.
Add the
giblet broth to the bottom of the pan. Using a sheet of oiled parchment paper,
tent the roasting pan with the oiled parchment paper. Any type of cooking oil
can be used. Brush it on both sides with a pastry brush. The parchment paper is
easily affixed to the roasting pan with a strip of foil on each end or you can
use clean, oiled wooden clothespins. Remove parchment paper and the last 30
minutes of cooking to develop a crispy, golden skin.
5.
Cook
according to EITHER the low and slow or high and fast method, per your
choice.
A word about
basting
Quick roasting at high temperatures means the oven temperature needs to be
maintained and frequent basting defeats that purpose. By adding butter under the
skin, the bird is self-basted. Baste the bird when you remove the
parchment/cheesecloth tent. If there is not enough liquid for basting, add
either more water or wine.
(Note:
I basted the Rosemary bird about once an hour, just to keep the cheese
cloth moist).
Giblet
Broth
(I use the 50/50 butter and wine mix as my
basting juice, rather than this)
- 2 cups white wine (a deep, oaky
chardonnay lends a wonder taste)
- 2 cups water
- Giblets & neck
-
Bay leaf
Simmer everything in a
small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be
discarded if they aren't your thing or they can be finely chopped and added to
the broth.
HAPPY
THANKSGIVING!
Your bird will be fresh (really,
really fresh!, NEVER frozen..
Communication:
For simplicity, we use email to confirm orders, to send along a list of produce items that will also be available for pickup on Tuesday the 22nd and to remind you of the pickup date and time. Please be sure to fill out your email address for us to include you in the reminders. If you would ALSO like your email added to our farm alert list (we send out about 1 or 2 emails a month letting you know when we are processing ducks or lamb or if we are going to be at the Bryn Mawr market during the winter), just circle the Yes where we ask if you want to be added. Questions? Email us: canterhillfarm@verizon.net
The best flavor, superior nutrition and the true way to celebrate our American Heritage - with a Heritage Breed Turkey.