Self-basting. Self-basting turkeyshave been injected with broth, edibleoil or flavour enhancers to addmoisture and taste when cooked.
Heritage. North America has about
10 domestic heritage breeds, includingWinter’s Bronze Beauty. Also knownas heirloom, these birds take longerto mature and are reported to have aricher flavour.
Organic. Organic turkeys are fed athird-party certified, all-organic feed.They are also free-range birds withunlimited access to the outdoors. |a
26 APPLE FALL 2017
More than four decades before pilgrimsarrived in Massachusetts, Britishexplorer Martin Frobisher landed inNewfoundland in 1578 and gatheredhis crew over a feast to give thanksfor their safe passage. Another 200years later, and American editor SarahJosepha Hale made turkey popularas the centerpiece of this hallmark fallmeal—and for good reason.
Turkey is tasty, easy to prepare
and full of nutrients such as protein,
iron, zinc, phosphorus, potassium
and vitamin B12. When talking (and
choosing) turkey, there’s a lot to
consider: fresh, frozen, self-basting,
Whichever you choose, our stuffing
recipes (see sidebar) will give you the
tastiest, juiciest Thanksgiving bird ever.
Fresh or frozen. Only birds that havenever been frozen can be called fresh;buy yours within a week of cookingand well before its best-before date.Frozen turkeys are flash frozen afterslaughter, so they really are fresh, saysAlberta turkey farmer Darrel Winter.Plan ahead, as it takes one hour perpound to thaw a frozen turkey whencovered in cold water or five hours perpound in the fridge.
A Thanksgiving centrepiece
for pilgrims and modern cooks alike
WRITTEN BY KAREN ANDERSONPHOTOGRAPHED BY SALT FOOD PHOTOGRAPHYSTYLED BY SAVORY PALATE
When buyinga turkey, planon 1 lb. (450g) uncookedweight perperson or 1. 5lb. (680 g) if youwant lots ofleftovers.