My small soiree for Thanksgiving dinner turned out to be one of the best I’ve made (modesty aside) because the menu was simple, the ingredients the best available from local sources. And I didn’t have the stress of serving a crowd.
The turkey was from Alewive’s Brook Farm. It’s not organic but as close as one can get without the labeling. These are birds that flock and peck in the open, eating whatever is on the ground. And they’re so fresh: slaughtered on Tuesday, they’re available at the farm or at Wednesday’s Monumemnt Square farmers’ market.
When I picked up the bird at the farm I asked Jodie Jordan, the patriarch of the farm, how long does it need to cook. Fifteen minutes per pound? I asked. He shook his head, answering, ” I cook it until it’s done, no hard and fast rule.” Figure on 15 minutes per pound, more or less; just use an instant read thermometer to register about 165 degrees; remove, tent with foil to rest.
Local turkey
