How many times have you heard “Happy Turkey Day” in reference to Thanksgiving? Probably way too many, especially considering that most of the turkeys you’ll find on tables across America on November 25th were anything but happy, and their lives were never respected.  But then there are a growing number of amazing farmers like Jan and Mike Rogers at Blue Moon Farm who are raising Heritage Turkeys.  These turkeys live a long, healthy, and happy life on pasture. Seeing these birds and spending a morning with the Rogers was quite an inspirational experience.  Knowing where your food comes from makes you that much more thankful for it, and isn’t that what Thanksgiving is all about? Check out the video below and follow along with the recipe.  You still have time to get a heritage breed turkey from companies like Heritage Foods USA.

Roasted Heritage Turkey

• 1 Turkey, 10-15 pounds 
• 1 stick butter (add herbs and roasted garlic if you so desire)
• 1 bundle of thyme, rosemary and sage
• 1 carrot
• 2 stocks of celery
• 1/2 lemon
• 1/2 apple
• 1 onion chopped
• salt and pepper 
• 4 cups turkey (or chicken) stock

Preheat the oven to 425. Let the turkey come to room temperature.  Liberally salt and pepper the bird inside and out, then carefully separate the skin from the breast.  Massage a couple tablespoons of butter between the skin and breast, and then stuff the cavity with the rest of the ingredients.  Tie the legs together and tuck the wingtips back, and massage the rest of the butter over the entire turkey.  Place it on the wire rack of your roasting pan (or on top of celery and carrots if you don’t have a rack) and pour about 3-4 cups of stock into the bottom of the pan.  Roast for a half hour uncovered.  Reduce the heat to 350, baste and tent the turkey and return to the oven for another 2 hours, or until the thermometer registers 155.  Allow the turkey to stand about 30 minutes before carving. Because it’s nearly impossible to get the white and dark meat to come to the same temperature at the same time, feel free to remove the legs and thighs and continue roasting for another 30 minutes or until the juices run clear.  

Happy Thanksgiving everyone!