How to Carve a

Turkey

After hours of preparation and anticipation, make sure to carve the turkey in a way that preserves the appearance and flavor Step1Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body. Step2Slip your knife into the joint to separate thigh from body on each side. Step3Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint). Step4Running your knife along the bone, separate the meat from the thigh and drumstick’try to get as much as possible in one piece. Step5Cut thigh and leg meat into thin slices. Step6Use your knife to find where the wings and body connect. Step7Slip your knife into the joint to separate wings from body on each side. Step8Carve thin slices off one side of the breast, cutting parallel to the breast. Step9Repeat with the other side of the breast.

Tips & Warnings

• If you are carving soon after roasting, cover the turkey with foil and let it stand for 15 minutes first.
• Cut dark meat before light meat, as it will stay moist longer.
• The key in removing thighs, legs, and wings from the turkey carcass is to run your knife along the carcass until you find the places where bones meet. By cutting between joints, and not through bones, you can disconnect bones without much fuss. If you try to saw through a bone, though, you’ll take a long time, even if your knife can do it, and make a mess in the process.

If you’re hosting Thanksgiving dinner this year, it’s time to pre-order your local turkey! If you read a lot of food magazines (or blogs) to prepare for your Thanksgiving feast, you’ve probably seen a lot of talk about brining the turkey in recent years. Soaking the bird in a saltwater is supposed to add succulence to the meat. But here’s a secret  - turkeys are naturally juicy. Conventional turkeys, like conventional chickens and other animals, are raised in confined quarters where they are stuffed full of grain and antibiotics to grow rapidly.

Turkeys who eat a natural diet of bugs, grubs and grasses will naturally produce meat that is juicier and more flavorful. And, birds who roam in fresh air lead happier, healthier lives.What is a Heritage turkey? Today, 99% of all turkeys raised in the

U.S. are the “Broadbreasted White” variety, which have been bred specifically to produce unnaturally large breasts. The breasts are so large, in fact, that these turkeys are unable to reproduce naturally! (Source: Sustainable Table/UN Food and Agriculture Organization)Sustainable turkey farmers raise various traditional species of turkeys, Heritage breeds such the Bourbon Red, to protect the genetic diversity and provide tastier options for your Thanksgiving table. Heritage birds take longer to reach market size — 24 to 30 weeks compared to 18 for supermarket turkeys — which is one reason why they more expensive. Wondering how to find a local, organic, free-range bird for your holiday meal? Here in the DC Metro area, organic turkeys are harder to find, but several local farmers and butchers provide heritage and or free-range turkeys. Organic birds will be the most expensive, but they are fed only organic feed, not treated with antibiotics or hormones, and required to have access to the outdoors. Ask your farmer or butcher what their free-range turkeys are fed. Organic grain feed is less important if they are truly free-range, as turkeys prefer to eat bugs and grasses anyway. Where “all-natural” is used below, it means turkeys are not treated or fed with any antibiotics, steroids or hormones.EcoFriendly Foods (

Moneta, VA)
type: all-natural, free-range, Heritage and hybrid breeds, 12-20lbs.
Fields of Athenry (

Purcellville, VA)
type: all-natural, free-range, Heritage, 15-35lbs.

Let’s Meat on the Avenue (

Alexandria, VA)
type: Amish-raised from Pennsylvania and Minnesota; organic from

Fauquier County VA; all free-range, all-natural, fresh

MOM’s Organic Market (VA and MD)
type: all-natural, free-range from Maple Lawn Farm (

Fulton, MD) and Eberly’s Organic

Smith Meadows Farm (

Purcellville, VA)
type: all-natural, free-range turkeys, 10-12lbs. or 13-14lbs., frozen

South

Mountain Creamery / Hillside Farm (

Thurmont, MD)
type: free-range, fresh

 

Have you ever calculated how many times you can hit the snooze button before actually getting out of the bed? Just to have enough time to get to work without being late? We may have good intentions, but some of us are tied to bed as long as we can be, and end up rushing out the door. On the way out, we remember to grab our keys, wallet, coffee and briefcase/bag; however, we tend to forget the most important part to a great start of the day: breakfast. Correctly referred to as “The most important meal of the day”  breakfast gives our bodies the fuel they need to provide energy, concentration, emotional stability and problem-solving ability throughout the day. Our blood sugar levels are at the lowest point of the day when we wake up; glucose is the basic fuel for the brain and central nervous system. Also, breakfast helps to curtail and control hunger, to prevent overeating at lunch to make up for what was missed. It will help you reach and maintain your weight, as it satisfies your appetite longer, aiding in preventing binge eating. For children, eating breakfast is paramount, and has direct correlation with focus and better grades. Among many options, including fresh fruit, whole grain cereal, yogurt, bran muffins and vegetable omelets, challenge yourself to eat breakfast every day for the next couple weeks; you will see the positive difference! And, if you arise without “snoozing,” try this recipe:

BREAKFAST BURRITOS

8 eggs
1 green bell pepper, diced
1 red bell pepper, diced
1/2 bunch scallions sliced
2 garlic bulbs minced
2 tablespoons cumin, ground
1/2 bunch of cilantro chopped
1/2 cup of Cheddar-Monterey Jack cheese
4 tortillas
2 Tablespoons of canola oil
1 Tablespoon of cayenne pepper
1 Tablespoon Kosher or sea salt
1 teaspoon of black pepper

Heat the canola oil over medium high heat in a sauce pan. Add the bell peppers and garlic, and sauté until the peppers are soft (about 3 minutes). Add the scallions and continue to sauté for 1-2 minutes. While sautéing, crack and whisk the eggs together in a bowl. Add the cumin, cayenne pepper, salt and pepper to the bowl. Fold the eggs into the pan, and continue to move the eggs around until fully cooked. Remove from the fire and fold in cilantro and cheese. In a separate pan, over medium high heat, add 1 tablespoon of canola oil, and quickly cook the tortillas for 30-45 seconds on each side. When done, roll the egg mixture in the warm tortilla shell; enjoy.