Talking Turkey with Thom E

Each year we celebrate the harvest with Thanksgiving. Most cultures around the world celebrate many different harvests. Travel France in the Summer and Fall , and you will find a festival every weekend celebrating the harvest of a different crop ..... truffles, potatoes, grapes, mmushrooms, etc. Every village has its own harvest to celebr a te. It's unfortunate that the U.S. has only one celebration for all of our bounty. I love Thanksgiving. All the food is canned or frozen that we will be eating for the next five months, and we are ready to go slow into winter.
As you celebrate Thanksgiving this year, think about where the sources of the food on your table. We should be celebrating our own local harvest. Try to order your turkey from a local source (I recommend Goose the Market, who sells turkeys raised in Northern Indiana). Even the side dishes should feature all the bounties of the area. Our table will include Pumpkin Pie from pumpkins grown in our CSA, Persimmon P udding from persimmons grown on Karen's family farm, s weet p otatoes from near Terre Haute , and rolls from wheat grown in Indiana and ground in our own home. Indiana has so much to offer. If you would like to find some great food for your table check out the Indy Winter Market that is open the second Saturday in November - April 24.
Thanksgiving Turkey
1 18 pound Turkey, Pastur e Raised
1/2 Cup Kosher Salt
2 Tbsp Black Pepper
2 Tbsp Thyme Leaves
1 tsp Oregano, chopped
2 tsp rubbed sage
2 tbsp chopped parsley
1 head garlic, peeled, minced
1 Cup Veg e table Oil
1. Rub the turkey with all the herbs and spices. Return it to the refrigerator and allow to rest for 24 hours u ncovered.
2. Rub the oil on the bird. Place it breast side down i n a rack on a sheet pan. Place in a 300 degree oven for 1.5 hours.
3. Remove turkey from oven, and turn breast side up. Return it to the oven , and turn heat down to 250. Leave for 1 hour.
4. Check the internal temperature of the turkey by placing thermometer in the thigh meat. If the temp has reached 155 degrees , remove from the oven. If it has not, turn heat up to 300 , and check temperature every 15 minutes.
5. Allow turkey to rest at room temp for 20 minutes. Slice and serve.