Agriculture Reference
In-Depth Information
TASTE TESTING
COOKING A HERITAGE BIRD
If cooked slowly with plenty of moisture, they are succulent and flavorful with no
additional “turkey-flavor salt solution” added. We often season ours with a mixed
poultry seasoning of sage and other herbs; we don't use much salt. We also find they
cook better at 350°F (176°C) and for a slightly longer period of time than we would
cook a commercial bird.
Rather than using a “dry roasting” method, we prefer to cook a heritage turkey in
an electric roaster or a large oven-roasting pan with water added to the level where
the bird sits on the rack. The bird is often covered with aluminum foil, as the keel of
the heritage turkey sticks up some and the roaster does not seal tight. This makes for
a very moist and juicy turkey with a reduction that makes delicious gravy. Basting
the turkey with the juices adds to the moist flavor.
We know when the bird is done by checking the meat thermometer: Slipped into
the thigh without touching the bone, the thermometer will read 190°F (88°C) when
it's fully cooked. If the meat starts to pull away from the bones it is usually a bit over-
done, but it will still be delicious.
Currently, the green- and blue-egg-laying hens are hot commodities. These “Easter
Egg Chickens,” produce an abundance of nicely shaped and very colorful eggs. One way
to attract attention and appeal to a wide audience is to place a mix of four green and
blue eggs in a carton with four dark brown eggs, from breeds such as the Penedesenca,
Welsumer, Barnevelder, or Marans. Then add four bright white eggs to the final slots
in the carton. You'll have an alluring display as colorful as a tray of rainbow tomatoes,
adding variety and color to a buyer's life.
Truth in Labeling
Don't market your eggs organic if they're not really certified organic. Strict legal stand-
ards exist as to what can be marketed as organic. If you fraudulently sell “organic” eggs
from hens raised on commercial feed that is not organic, you may find yourself in a real
mess. The consumer and other raisers are expecting you to be honest and professional.
Organic feed is expensive, but prices continue to come down as the market for organ-
ic products increases. If you think you might like to market your eggs or meat product
as organic, refer to the box on
page 285
for brief descriptions of marketing standards.
Then be sure to check the more detailed organic standards manual and contact your loc-
al certifying agency to make sure that you're doing things the proper way.
