Self-basting. Self-basting turkeys
have been injected with broth, edible
oil or flavour enhancers to add
moisture and taste when cooked.
Heritage. North America has about
10 domestic heritage breeds, including
Winter’s Bronze Beauty. Also known
as heirloom, these birds take longer
to mature and are reported to have a
Organic. Organic turkeys are fed a
third-party certified, all-organic feed.
They are also free-range birds with
unlimited access to the outdoors. |a
26 APPLE FALL 2017
More than four decades before pilgrims
arrived in Massachusetts, British
explorer Martin Frobisher landed in
Newfoundland in 1578 and gathered
his crew over a feast to give thanks
for their safe passage. Another 200
years later, and American editor Sarah
Josepha Hale made turkey popular
as the centerpiece of this hallmark fall
meal—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 have
never been frozen can be called fresh;
buy yours within a week of cooking
and well before its best-before date.
Frozen turkeys are flash frozen after
slaughter, so they really are fresh, says
Alberta turkey farmer Darrel Winter.
Plan ahead, as it takes one hour per
pound to thaw a frozen turkey when
covered in cold water or five hours per
pound in the fridge.
A Thanksgiving centrepiece
for pilgrims and modern cooks alike
WRITTEN BY KAREN ANDERSON
PHOTOGRAPHED BY SALT FOOD PHOTOGRAPHY
STYLED BY SAVORY PALATE
a turkey, plan
on 1 lb. (450
person or 1. 5
lb. (680 g) if you
want lots of