How ya doin'?

Today we are two weeks away from 
Th a k s i v n g ! 

The Countdown keeps on ticking down-- just two weeks left until the big day! We have already sold out of our Heritage turkeys for this year, but if you haven't placed your order yet and were desperate to try one, shoot Lyn an email and she can put you on a waitlist. If you are ready to pull the Turkey Trigger and place your order, here ya go:  Thanksgiving Packages 2015

In this email you'll find a bunch of great Thanksgiving information and tips to make this your best Thanksgiving yet:

- How to Roast a Turkey
- Local Host & Hostess Gifts
- How to Order Extra Food (Milk, Bacon, Brussels sprouts, etc.)
- Thanksgiving Order Info/Link

Also, if you're looking for places to make a donation this Holiday season or maybe offer some volunteer services, here are some wonderful organizations that feed lots families who can't afford their own feasts this year:

The City Mission-- collecting food and donations for families throughout the year
St. Augustine Church -- helps serve more than 10,000 Thanksgiving meals each year
The Cleveland Foodbank -- helps the hungry all over NE Ohio, where "every meal is a gift."
Redeemer Crisis Center -- on Friday before Thanksgiving, volunteers pack 500+ "complete Thanksgiving Meal" bags

- Your friends at Fresh Fork Market
How to Roast a Turkey
 The Main Event: Turkeys Two Ways.

There's more than one way to cook a Turkey for Thanksgiving. If it's your first time, we'd suggest roasting it. If you want to spice things up, maybe try making a "Spatchcock Turkey" this year. 

How To Guide: Roasting a Turkey

1. Preheat your oven to 450 degrees. 

2. Remove one rack and place the remaining rack near the bottom. The turkey should be about centered in the oven to get even air flow. 

3. If brining (and you really should be!): At least an hour before roasting, remove your turkey from the brine and rinse with cold water. Pat the turkey dry with paper towels. If you have extra time, let it stay refrigerated (uncovered) overnight to help the skin dry out and you'll get an even crispier skin. 

4. Add your aromatics (onions, carrots, celery, thyme, etc.) to the cavity. 

5. Get out a large roasting pan. Your pasture raised turkey will be quite juicy so be sure to use a roasting pan with plenty of room for the drippings (not just a baking sheet.)

6. Toss 3 to 4 quartered onions, shallots, carrots, roasting potatoes, and other root vegetables you have in oil and season with salt, then add to the bottom of the roasting pan. These veggies may be eaten later, but more importantly, they will help flavor the pan drippings which can be used to make tasty gravy. For really large birds, you may want to add the potatoes and carrots half way through roasting to keep them from drying out. 

7. Place the bird on a rack in the roasting pan, breast side up. 

8. (Optional) Slice the skin along the breast bone and pour melted butter under the skin and over the skin. Pin the skin back together. Another technique I have seen is to cover the bird with a butter soaked cheesecloth. 

9. Place your chilled but not completely refrigerated turkey into the hot oven (450 degrees). Roast, uncovered, for about 30 minutes. Watch carefully to make sure the skin doesn't burn. You are trying to crisp the skin and lock in the moisture. 

10. Once the skin has browned moderately, reduce the oven heat to 325 or 350 (lower temperature for larger birds). If the skin continues to cook too much, apply a layer of aluminum foil over the bird. 

11. Roast your turkey for approximately 12 minutes per lb (total time, including the original 30 minutes.) So a 20 lb turkey should take between 3.5-4 hours. A 15 lb turkey only needs 2.5-3 hours.  

12. After an hour, check to see if the turkey has left some pan drippings. With a baster, suck up the juices and squirt over the turkey. Continue roasting, checking about every half hour through the window on the oven. You're looking at the skin- if it starts to get too brown or even burnt looking, protect the wing tips and the drums with some foil. 

13. After 2 to 2.5 hours, start watching the temperature (this depends on size of the turkey). People say that our turkeys cook on the faster end, so start checking early. A great tool is a digital thermometer with an oven-safe probe that you can keep inserted in the turkey while it roasts-- this way, you're sure not to overcook. The remote probe thermometer should be inserted into the thickest part of the thigh without touching the bone. The breasts do cook faster than the legs, so your might want to tent them once the leg starts reading 145. 

14. You will want to remove the turkey from the oven when the internal temperature of the breast and thickest part of the thigh reaches about 157 - 160 degrees. 

15. Let the bird rest (covered with foil) for 30 minutes before carving as it will continue to cook and pull back in the moisture.

Adam Lambert's Spatchcock Turkey 

1. The benefit of cooking a turkey Spatchcock (removing the backbone) is that all of you meat become roughly one thickness, and can cook more evenly. It also is great preparation if you're planning on smoking or grilling your turkey. 

2. First, remove turkey from brine and using paper towel pat the turkey dry. Place on a sheet tray with a resting rack unwrapped overnight in the refrigerator. Remove from refrigerator and place on a clean cutting board. 

3. Place turkey breast-side down, with the legs towards you. Using your kitchen shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go. Open the turkey out and turn over.

4. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Bend the tips of the turkey wings back underneath the drums to help stabilize the bird. 

5. Get your smoker fired up. Place in your spatchcocked turkey into the smoker. Cold smoke (under 100 F) the turkey for about 2-3 hours.

6. Pre-heat your clean and seasoned grill on medium-heat. On both sides, season your turkey with salt and pepper and place breast-side down onto the grill. Grill covered for approximately 20-30 minutes (checking and watching for flare-ups and hot spots: all grills cook differently and unevenly) or until the turkey starts to brown and then carefully flip over and continue to cook for another 20-30 minutes. At this point you can either turn the heat down to low and finish cooking the bird, flipping as needed until an internal temp of 157-160 (temperature will carry up to 165 during the resting stage) is recorded on the thickest part of the back leg (thigh). 

7. If you do not want to finish on the grill you can place the turkey breast side up in a 350 oven and cook until recommended internal temperature is achieved. Let the bird rest for at least 25 minutes before carving.

Local Host & Hostess Gifts 
Want to show up with something snazzier than a bottle of Merlot?

If you are attending someone else's Thanksgiving Feast this year, you should probably bring along some nice little treat for your hosts as a THANK YOU for all the hard work they have put into the meal. 

Here are some great options for locally made and produced crafts and treats: 

Lakewood-based ceramics artist Gina de Santis is a fellow Fresh Forker and makes beautiful, high-end ceramics and pottery: plates, platters, bowls, mugs and more. She also teaches classes in case you want to learn how to make your own! 

Her wares are available through her studio at The Screw Factory, online, or at the Cleveland Flea

Pies from Humble Pie Baking Co.

Diane Sikorski makes a mean pie; and by mean, we mean delicious. This year, place an order for one of her delicious pies all available la carte-- Pumpkin, Pumpkin Pecan, Pecan, Chocolate Pecan or Mixed Berry. They're available through Fresh Fork (at the trucks or by Thanksgiving Special Ordering) for $22 each.

A Local Goods Breakfast Basket

The morning after Thanksgiving-- dishes everywhere, there's the table to clean up, and loads of leftovers to freeze.  The last thing you want to worry about is breakfast, especially if you have out of town guests. Why don't you bring a little Breakfast Care Package for your hosts: some Granola from Crazy Monkey, some Velvet View Yogurt, Wholesome Valley Apple Butter & a package of whole coffee beans from Rising Star? You can buy all of it through Fresh Fork at the stops or online via special order.

78th Street Studios & The Holiday Market 

If you haven't been to "3rd Fridays" yet at 78th Street Studios in Gordon Square, you've got to check it out. Dozens of artists showing their wares in more than 40 different galleries at this hopping Friday night party (food and wine available too!) The next event is on Friday, November 20th.  

Also, the Cleveland Flea has their Annual Holiday Market coming up next weekend, November 20-22nd. An amazing place to find totally unique treasures and locally made crafts.  

Ordering Extras For Thanksgiving
Turkey might be the most important thing on your list, but bacon is probably #2. 

If you need to buy extras for Thanksgiving-- butter, milk, eggs, bacon, etc-- and you're a current member in our Winter Share, we'd suggest buying them next week (Winter Week #3) as a Special Order.

Thanksgiving is an off-week for the Winter Share, and while we will have a bunch of stuff with us on the trucks for sale when you pick up your Thanksgiving Package, if you want to guarantee your order you should place it next week (Winter Share Week 3.) 

More information to come next week about placing an order if you aren't a current Winter Subscriber and your account isn't active.
An All Local Thanksgiving 
It's Turkey Time!! 

Have you placed your order yet?


Not yet? There's still time! 


Just click here, place your $25 deposit, and you're ready to go! 


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You'll be getting a confirmation email with all of your pick up details closer to the big day.  


A reminder-- all the turkeys and packages are delivered fresh (not frozen) the Tuesday and Wednesday before Thanksgiving. 

Click here for more details.


Our Winter Season has begun! 
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