The Maryland Department of Agriculture encourages Maryland families to purchase local, farm-fresh turkeys from one of the many Maryland turkey growers across the state for their Thanksgiving feast. “Maryland farmers raise some of the freshest and best tasting turkeys in the country,” said Agriculture Secretary Buddy Hance. “Once you taste a fresh, Maryland-raised turkey, you won’t want any other kind.”
According to the last USDA Agricultural Census, Maryland raises 740,000 turkeys that weigh in at 13.47 million pounds with a value of $7 million. Turkeys sold directly from the farm to the consumer account for a small portion of the total production. By purchasing a locally raised turkey, consumers will help support family farms and strengthen the economies of local communities.
This year, try using a farm fresh heritage breed turkey. Check out Lucie Snodgrass’s Roast Heritage Turkey recipe from her cookbook, Dishing Up Maryland. Add a touch of Maryland flare to your holiday meal by pairing it with local wine, such as the 2012 Governor’s Cup Competition Best in Show Boordy Vineyards Landmark Reserve 2010.
To find a local turkey, visit www.marylandsbest.net. The website, sponsored by MDA’s Marketing Department, lists many farms throughout the state that sell farm-fresh turkeys. Consumers can also find local cheeses, wines, and other Maryland products to serve during the holidays – or any time.
“Roast Heritage Turkey”
From Lucie Snodgrass, Dishing Up Maryland Cookbook
12 Servings
Ingredients:
- 1 (16-18 pound) Narragansett or other heritage-breed turkey, cavities cleaned, rinsed, and patted dry
- 1 small onion, peeled
- 6 garlic cloves, peeled
- 1 teaspoon dried sage
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
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