Pimento Cheese, Not Your Grandma's Spread

Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam.  I'm not even certain what store bought pimento cheese might contain, nor do I want to find out.  It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…

Plum Good BBQ Sandwiches

In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days.  The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards!  Have you exercised lately?  With fall's cooler temperatures and fewer insects, you Read the full post…

Shingles Vacine and Treatment

A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again.  If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it.  Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal.  The Read the full post…

Vegetarian Tacos are muy delicioso!

There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro.  My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…

Midyear Health Check

Summer is winding down , the year is more than half way over and our January resolutions are long forgotten.  It's time for a health reality check.  First of all, how is your health lately?  If you have enjoyed good health, are you thankful?  Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…

Vacation Lessons For A Healthier Life

  I'm back from a lovely beach vacation and I wish I was still there with all my heart.  Wouldn't it be nice if our every day life was as nice as a vacation?  If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect.  But Read the full post…

Heritage Free Range Turkey

[ Post by Lisa Tedder ][ Post on November 25, 2011 ][ In Chicken & Other Poultry ]

Well, if you were curious to know how the Heritage free range turkey turned out, here is the official report and pictures.  Since the turkey was very expensive compared to the frozen Butterballs you can get everywhere, I was somewhat nervous about cooking it.  However, I have Alton Brown to thank for my last two turkeys now which have turned out beautifully.  I don’t think I have ever had a fowl brown up so perfectly and evenly.  It was simply lovely to look at.  Follow step by step as the turkey is brined and roasted so you can do the same, even with a Butterball.

This is the way the turkey looked upon arrival.

Next I washed the turkey and trimmed the fat.  There was quite a bit of fat around the breast and neck area.  I was surprised because I had read that free range turkeys had much less fat than their captive, overbred brethren.

I placed the turkey in a large bucket (used only for brining turkeys) and poured the brine over it.  Next it was placed in a large ice chest and filled with ice to keep it cool overnight.  I simply do not have enough room in my refrigerator to put it in there, plus the whole turkey should be submerged.  I have heard that there are brining bags but I have not looked for one.  The turkey should not brine more than 24 hours.
The next day, I rinsed the turkey and discarded the brine.  I placed it on a rack in a large roasting pan, filled the cavity with an apple, rosemary sprigs and an onion.  The outside was rubbed with canola oil.
Alton Brown recommends roasting the bird for 30 minutes at 500 to brown it.  I then turned the turkey breast side down to finish roasting for 2 more hours at 350.  I read that roasting it breast side down results in more tender, juicy meat and it seems to work.  It was done in 2 1/2 hours and I tented it with foil while we finished the rest of dinner.  Gorgeous, isn’t it?
The taste test, which is most important?  Everyone agreed that it was very tender, juicy and delicious.  Was it better than the average turkey?  Hard to say.  I wish I had a commercially raised turkey side by side to compare.  The consensus was that the white meat was better but maybe not that much better considering the price.  However, if your conscience bothers you about commercial farming in light of recent revelations of McDonald’s eggs, perhaps you’d rather buy more humanely raised meat.  I know I would.  Anyway, for the rest of Alton Brown’s recipe, go to http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Upadated on November 25, 2011

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