My Own Private Portlandia – Thanskgiving edition

Tuesday evening I picked up our pasture-raised, heritage (Bourbon Red) turkey from Blackberry Pines Farm, a lovely place run by Jim Ekhardt and Ron Thompson near Pullman, MI. Last time I was out here was a couple of years ago. On that visit, they gave me and my then six-year old son a tour, which included visits to varicolored chickens, turkeys that looked like feather puffballs gliding above their legs, and peacocks in exotic colors I’d never seen before (did you know they lose those long tail feathers all at once?). That time we left with several small chickens (just the right size for frying) and a whole lot of feathers for my son. Maybe it’s a seasonal thing, but there weren’t a lot of feathers laying about this time, so the only thing I brought back was 13.04 pounds of turkey and the newfound friendship of four and a half cats. That same evening I spatchcocked the bird, sprinkled it liberally with a salt and baking powder mix (the b.p. helps crisp the skin), and let it sit until Thursday morning.

bird-for-roasting

I cut off the leg quarters so I could pull the breast out when it hit 150 deg. (checking with my new Thermapen mk 4!), put it all in the oven at a low 250, and by 3:45 had an  almost perfectly cooked bird. It came out to rest, then, at a little before six, once the sausage-cornbread-walnut dressing and roasted green beans were done, I gave it a few minutes at 500 to warm it and crisp the skin, and the result was the juiciest, most perfectly cooked bird I’ve yet done, dark and white meat alike. (The dark meat is a bit tougher with the pastured birds, but the flavor makes the jaw workout worth it.) Besides the dressing and beans, we had garlic mashed potatoes and roasted Brussels sprouts with fennel brought by friends. While everything was cooking we laid out a spread of appetizers that included six cheeses chosen by my now almost 8-year old son (we’re raisin’ him right!), some home-cured prosciutto (old and new), an orange-walnut sausage leftover from last year that my friend Joan and I made (still good after 12 mos. in the freezer), tomato jam and various pickles my wife made, and more besides. Family and friends gathered and, with the help of more than a few bottles of wine, we worked things over pretty thoroughly, from all of the above to the pecan and apple pies my mother-in-law brought to bring closure to the meal. The only thing lacking in the evening was light from artisanal bulbs.

 


2 thoughts on “My Own Private Portlandia – Thanskgiving edition”

    1. I saw that Times piece. I based what I did on the similar ideas over at Serious Eats. You don’t get the whole-bird presentation this way, but perfectly cooked meat more than makes it worth it.

      Tonight is pot pie with leftovers: meat, Brussels sprouts, and dressing for the topping!

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