I guess that Williams-Sonoma
turkey techniques class was pretty inspiring after all. This morning we headed out of town to a local turkey farm. As we drove along a small rural road on this windy, cloudy, cold day through the flat Midwestern terrain, someone in the car remarked that it seemed a little like Siberia, it was so desolate. Before long, however, we spotted a number of long, low metal sheds. As we got closer, we could see turkeys in the sheds. We had arrived! We admired the turkeys still hanging about in the outdoor pens, marveled at the number of white turkey feathers scattered everywhere, then pushed our way into the crowded sales office where we purchased an 18.75 pound turkey and a package of turkey Italian sausages. An older couple next to us carried out two 20-pound turkeys and a 12-pound turkey. I wonder how many people they are feeding on Thanksgiving? I'm satisfied with only one local, farm-raised, free-range turkey. Can't wait until Thursday!
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| There was plenty of room in this pen. The turkeys crowded together by choice. |
