We are offering a free meal kit for EVERY referral that places an order. Thanks!
Order Deadline: Thursday, November 16th, 9PM
We have sourced Fresh Free-Range Black Heritage Turkeys. The turkey will be delivered in a brine, while all the sides will be fully prepped and ready to cook Thanksgiving morning. We will be providing Holiday Turkey Meal kits that are best described as a Tabula Rasa, meaning a “clean slate.” We will prepare the turkey and the sides traditionally, which can simply be served “as is” or altered based on family tradition. We also are including stuffing, mashed potatoes, green beans, gravy (cornstarch slurry), and cranberry chutney, allowing you to focus on traditional family sides and desserts.
The Thanksgiving Turkey Kit Contains:
Black Heritage Turkeys - 16 lbs. / Feeds 14-16. Amish-raised in Pennsylvania, these Turkeys are from the Standard Bronze and Bourbon Red Breeds, known for their heavy breasts and dark, rich meat. These breeds were more common in the last century and have been displaced by the larger, commercial White Turkeys. These breeds are free range with a natural diet and grow at a slow pace on small farms.
The turkey will come on Wednesday in a food safe 5 gallon bucket. The turkey is to stay in the brine overnight and removed just prior to stuffing and placing in the oven. We will provide a compound butter (butter, garlic confit, fresh herbs, lemon juice) to place under the skin prior to roasting. We also will provide a bed of aromatics for the turkey to cook on top of to flavor the gravy. We will provide a slurry of cornstarch to finish the gravy. We prefer this to a slurry of flour as it creates a more silky and refined texture.
Herb Stuffing: The kit will come with the aromatics, Pressure Cooker Chicken Stock, and breadcrumbs. The breadcrumbs are meant to go into the bird, with extra being cooked outside (it can all be cooked outside). Now, this is a simple stuffing recipe to which other flavors can be added, such as Chestnuts, Dried Fruit (Cranberries or Cherries), Goat Cheese, Cornbread, or even Oysters. So, simply add your families tradition to the dish.
Russet Potatoes: We will peal approximately 7-8 lbs of potatoes that will come soaking in water. Simply boil the potatoes, mash, and add the whole milk and butter and the potatoes are done. You can add sour cream, heavy cream, or even replace the milk with Chicken stock based on taste. The potatoes can also be flavored with Garlic Confit.
Green Beans: The beans will be blanched and served with Maitre D’Hotel Butter.
Cranberry Chutney: Lastly, we will make a simple cranberry chutney using fresh cranberries.
Cheese Plate (full description is below): We also will be providing a Cheese Plate add-on containing 3 French Cheeses: Fourme d’Ambert, Selles-Sur-Cher, and Ossau Iraty with various accompaniments and hand cut crostini.
More about Turkey…..
Cold Water Bath or Air Chilling - which is best? This refers to the two methods of reducing the poultry to a safe storage temperature after slaughter. No doubt you have seen poultry in the grocery store labeled “Air Chilled.” These are typically the free range and organic types, as most industrially U.S. produced poultry are water-chilled. As you can imagine, this procedure will add water to the bird, with USDA regulations limiting the added weight to 5-12%. By contrast, European produced poultry is almost all air chilled, which actually dehydrates the poultry slightly and concentrates the natural flavor. We only buy air chilled poultry.
Well, then why brine? The difference between water-chilling and brining is the addition of salt and aromatics. A brine contains between 3-6% of salt by volume, which helps dissolve part of the protein structure leading to greater absorption capacity. This dissolved proteins creates more tender meat and the flavor improves by allowing the aromatics in the brine to be absorbed into the meat. This will add around 10% of the weight of the poultry, and once the bird loses an average of 20% of its weight after cooking, the actual loss of moisture has been cut in half of that of an unbrined bird. The end result is a more flavorful, moist, and tender piece of Turkey.
The Turkey, or Meleargris Gallopavo, is a member of the sedentary peasant family, meaning it doesn’t take flight. As a result, the little-used breast muscle is tender, lean, and mild in flavor, contrasting the leg muscles that support the breasts which are well-exercised, dark and flavorful. The Turkey is indigenous to North America and Asia.
Who first called Turkey Turkey? According to Harold McGee in On Food and Cooking, the Spanish were the first Europeans to discover the Turkey in Mexico around 1518 and named int Pavo, meaning “Pea Fowl.” By 1615, the Turkey had made its way to India by merchants and was referred to by the French as Dindon, or “of India,” by the German’s as Kalikutische, or “Hen of Calicut,” and by the Italians as Pollo d’India, or “Fowl of India.” But it was the British….yes, the one’s who butchered the Spanish work Jerez into Sherry...who as early as 1540 began associating the bird with the exotic Ottoman Empire, forever identifying it as a Turkey. We wonder how Chili got its name?
What is the difference between a Turkey and a Jive Turkey? An African-American term coined in the 1970s, “Jive Turkey” was considered a derogatory term to refer to someone who was unreliable, glib and disingenuous, and/or full of bluster; essentially, a moron, this according to the Urban Dictionary. There are many references to Jive Turkeys throughout cinema, including the old lady that speaks the language in Airplane, to Trading Places, “It ain’t cool being no jive turkey so close to Thanksgiving,” and even a reference by Foxy Cleopatra in Goldmember. Its inclusion in the vernacular for so long has lost its initial derogatory intent, as evidenced by www.JiveTurkey.com, which is a website that sells Turkeys with 15 different flavors to give you something “You’re sure to Squawk about.”
Shazzam! Jive Turkey!
Cheese Plate Description:
Served with Pickled Fruit & Vegetables (Cauliflower, Mushrooms, & Apple), Dried Cherries, Toasted Walnuts, Mushrooms, Hot Pepper Jelly, Vincotto and Hand Cut Crostini
Cow’s Milk, France
Unpressed raw cow’s milk curds are shaped into tall cylinders like miniature Stiltons and aged for 2 months to form the famous Fourme d’Ambert. Containing the mold Penicillium Glaucum, Roquefort milder cousin, this cheese is velvety blue, with a balanced, complex flavor (leathery, earthy) without any metallic or bitterness, with a soft, lactic, curdy texture.
Goat’s Milk, Sologne, France
This A.O.C. cheese, which is an ash-covered disc of unpasteurized goat’s milk cheese, is named for its town near Tours along the Loire. Flaky and creamy, the uncooked and unpressed curds retain a strong goat’s milk flavor. Ripened for 21-days, the cheese develops some sharpness, becoming decidedly more tart and saline with a texture almost clay-like that melts with each bite.
Sheep’s Milk, Basque Country, Southern France
This A.O.C. cheese, which is a pressed, uncooked raw sheep’s milk cheese, comes from the Ossau Valley of the Basque Country. A small scale artisan production, the cheese has a thick, blond rind that becomes dappled with rust and gray molds.
Time to Cook: 5 Hours
Cook by Day: Fridday
Items included (serves 2)
Free Range Black Heritage Turkey (approximately 16lbs)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk, Wheat. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
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