This Thanksgiving, Marylanders families are encouraged to purchase farm-fresh local turkeys from any of several Maryland turkey growers across the state. In 2007, 750,000 turkeys totaling more than 26.3 million pounds were raised in Maryland with a total value of $13.7 million. Turkeys sold directly from the farm to the consumer account for a small portion of the total production. A list of some of the Maryland farms offering to sell fresh turkeys directly to consumers can be found on the Maryland Department of Agriculture’s website at http://www.mda.state.md.us.
“Maryland farmers grow some of the freshest and best tasting turkeys in the country,” said Agriculture Secretary Roger Richardson. “Buying locally supports Maryland’s economy and will have your family coming back for more.”
This year try a deep-fried whole turkey, freeing up your oven for a traditional Maryland favorite, oyster stuffing. For an excellent wine pairing, pick up a bottle of pinot noir or dry Riesling from one of Maryland’s wineries. At this year’s Governor’s Cup Competition, hosted by the Maryland Wineries Association, Basignani Winery and Loew Vineyards had Riesling medal winners. Cove Point Winery, Dove Valley Winery, Elk Run Vineyards, and Little Ashby Vineyards all had Pinot Noir medal winners. For more information on Maryland Wines log onto http://www.marylandwine.com.
DEEP-FRIED TURKEY
From Paula Deen, Food Network
1 (10-pound) turkey
2 tablespoons House seasoning (recipe follows)
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil
Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
OYSTER STUFFING
From the Maryland Department of Agriculture, Seafood Marketing Program
1 cup sliced celery
1 cup chopped onion
½ cup chopped red sweet pepper
½ cup butter or margarine
1 pint shucked oysters drained and halved
1 (14 oz.) package seasoned stuffing mix
2 tsp. thyme leaves, crushed
1½ cups chicken or turkey broth water
Begin by cooking the celery, red pepper, and onion in the butter until tender. Stir in the oysters and cook an additional two minutes. Place the stuffing mix into a large bowl and gradually stir in the oyster mixture and thyme. Sprinkle the broth onto the stuffing in order to moisten it and mix together. Place your stuffing in the appropriate sized turkey or casserole dish. Preheat your oven to 325º F. Cover and bake for 30 to 35 minutes or until heated through.
Word On The Shore 