Turkey Journey - Fun, Educational, and OH SO DELISH!!!

Well here we are... at the end of my turkey journey. It started with my enthusiastic endorsement of Jack Ford and TAJ Farms... STILL TIME TO ORDER YOURS!!!

Jack and his bird

Then, next thing I know I'm driving home from a wine competition with two TAJ Farms heritage turkeys - one a broad-breast and the other a wild heritage - processed and packed in an ice chest.

SEE THE BIRD CHRONICLES AND RECIPES FOR BRINE AND RUB AFTER THE JUMP...


Next step was finding the perfect brine, and so I consulted a good friend and fellow chef - Mark. He suggested an apple cider brine from Epicurious.com and WOW!

Broad Breast Turkey

After brining was complete, next step was to spread a maple-butter-rosemary rub from the AARP website under the skin of the broad-breasted bird and season with Salt and Pepper. The oven was heated to 450F, (roasted both birds using the quick high heat method) and all that was left was wrapping the bird in parchment paper...

All wrapped and ready to ROCK and ROAST!

I've never roasted a bird with parchment before, but I was curious. The bird roasted beautifully, but the skin crisped with hot spots and it wasn't as pretty as it could have been, but OMG, talk about delicious!!!

Out of the oven and into the MOUTH!!!

And now that the broad breasted bird is done, it's on to the wild heritage bird...

Heritage Turkey Ready to ROCK AND ROAST

I used the same maple-rosemary rub, but this time I tented the bird with foil like I'm accustomed to doing.

I still roasted it at the high 450F and it roasted beautifully... 

Perfectly Roasted Heritage Turkey

This bird is currently wrapped up in my fridge and is going to be the featured meat for Sunday night dinner at a friends house. The broad breasted bird has been portioned and will be used for multiple turkey dishes - starting with last night's turkey sandwich!

Turkey Sandwich with Chardonnay

Apple Cider Brine (via Epicurious.com)

Ingredients:

• 4 quarts apple cider, divided
• 1 1/2 cups kosher salt
• 1/4 cup whole allspice
• 8 bay leaves
• 4 quarts cold water
• 1 20-pound turkey (neck and gizzard reserved)

Method:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

Drain turkey and rinse. Prepare for roasting.

Rosemary Maple Butter (via AARP)  

To protect a heritage turkey's smaller, leaner breast, farmer and food writer Sandra Kay Miller roasts her birds with flavored butter under the skin. To make your own, bring butter to room temperature and whip together with maple syrup and minced rosemary.

Ingredients:

1/2 pound butter

1/4 cup pure maple syrup

1 tablespoon mince fresh rosemary

Method:

1. Rub turkey inside and out with sea salt and pepper. Loosen skin and insert rosemary maple butter (recipe below) between meat and skin.

2. Set bird on wire rack in deep roasting pan. Add about 4 cups broth. Tent pan with parchment paper coated on both sides with cooking oil and affixed to pan with strip of foil on each end (or use clean, oiled wooden clothespins). NOTE: I prefer tenting with foil.

3. Preheat oven to 425° F. Roast until thigh temperature reaches 150° F. (The USDA recommends 165° F.) Remove paper for last 30 minutes to crisp skin. Rest 10 to 15 minutes before carving.