Modern Hygienist - November 2008 - (Page 34)

life | HOLIDAYS A fresh approach to Thanksgiving ink time, brine and wine. from PRNewswire-FirstCall What does every Thanksgiving chef want out of their turkey? Fuller flavor? Higher quality? Faster cooking time? Well, Whole Foods Market’s Meat Guy suggests taking a fresh approach to turkey selection this year by buying and cooking a fresh, never-frozen turkey. As a leader in the natural and organic foods industry, Whole Foods Market features a wide selection of fresh, free-range and organic turkeys, in addition to heritage and value varieties. All turkeys offered have been fed only a vegetarian diet with no animal by-products and are raised without added growth hormones* or antibiotics. In addition, these turkeys do not have added solutions or injections and can be traced to the farms where they were raised. “Freshness makes a huge difference in the flavor of a bird,” says Theo Weening, global meat coordinator for Whole Foods Market, also known as The Meat Guy. “Our turkeys are renowned for great taste and quality. We believe this has a lot to do with the care that goes into raising the animals and the close working relationships we have with our suppliers.” Weening recommends purchasing a free-range or organic turkey for optimal flavor and freshness. A free-range turkey is one that has been given free access to the outdoors. Organic turkeys are fed only certified organic corn and soy feed that has not been treated with pesticides or herbicides which. Weening says this results in one of the best-tasting turkeys available. IT’S ABOUT TIME “The free-range and organic birds are our most popular, best-selling turkeys,” says Weening. “Our shoppers really love the flavor of these birds and appreciate the fact that they don’t have to invest additional hours and refrigerator space to thaw a frozen bird.” Since Whole Foods Market turkeys are fresh, lean and contain no additives, they may cook faster than a conventional frozen turkey. Weening recommends using a meat thermometer to determine when a turkey is done and says all parts of the turkey should register 165°F for doneness. Cooks should begin checking for doneness 30 minutes before the end of suggested cooking time. Fresh turkeys often are juicier when they arrive at the Thanksgiving table because many previously frozen, conventional birds have been given For tips on how to eat organic on a budget year round, visit greenfeet. net/newsletter/eatorganic.shtml. DIY brining Brining simply is submerging the turkey in a large pan ﬁlled with a salt-water solution for several hour in the refrigerator. You can brine for four hours or overnight. Brining only works well for small and medium birds. The really large 20+ pound birds are too heavy to make this practical. The basic brine ratio: 1 gallon water to 1 cup table salt. * * * Remove the neck and giblets from the cavity. Soak the turkey in the above solution, mixing as much as you need to fully submerge it. Place the container in the refrigerator for approximately 4 hours. If you prefer to brine overnight, reduce the salt to 1/2 cup salt per gallon of water. If using kosher salt, you will need to double the quantity since it is less dense than table salt. Note: Brining may produce saltier pan gravy than you prefer, so when making gravy from brined drippings, be sure to use lowsodium broth. 34 modernhygienist.com | November 2008 PHOTOS: IMAGE SOURCE/GETTY IMAGES, BBS UNITED/GETTY IMAGES http://www.greenfeet.net/newsletter/eatorganic.shtml http://www.greenfeet.net/newsletter/eatorganic.shtml http://www.greenfeet.net/newsletter/eatorganic.shtml http://www.modernhygienist.com

Table of Contents Feed for the Digital Edition of Modern Hygienist - November 2008

Modern Hygienist - November 2008 Contents Editor's Letter Letters Modern Solutions Brace Yourself Pathways: Behind the Mask Faith In Place Ultimate Recall: You Can't Work Alone Going Public: Why Public Health? A Fresh Approach to Thanksgiving Ad Index Classifieds Moonlighting

Modern Hygienist - November 2008

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