Valley Bounty: Local Turkey

Nov 11 2014

Fresh and frozen local turkeys are widely available in the Valley, but you need to place your order now to reserve a bird for your Thanksgiving table! There are countless ways to cook a turkey, and if you don’t want to go through the hassle of brining, at least give the bird a good rub down the night before with ample kosher salt—it helps keep it moist but textured.

By Abby Getman of Community Involved in Sustaining Agriculture (CISA)

CISA’s local turkey list is here and pies are here!

Find recipes for lots of Thanksgiving favorites—with local suggestions and substitutions where appropriate—on our Thanksgiving page

Recipes:

Read Meggin Thwing Eastman’s tips on cooking a heritage breed turkey.

Brine, or not to brine? Check out J. Kenji López-Alt’s extensive kitchen testing on the turkey quandary and an excellent step-by-step breakdown of how to quickly cook a moist turkey with crispy skin.

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