The ride to Misty Knoll Farms is about two and a half hours from the Brattleboro Food Co-op, and every turn greets you with a new field, farm, barn, or gorgeous pasture with animals and crops. It is a delightful ride that reminds you of how abundant agriculture is in Vermont.
During the 1980s John Palmer assisted his daughter in raising turkeys for a 4-H project. Together they raised 20 or so turkeys in his basement and yard. At the end of the project, he gave away the ready-to-cook turkeys to friends and family, generating amazing responses.
Remove the giblets and cook separately.
Set oven temperature no lower than 325°F.
Place turkey on rack in a shallow roasting pan.
For even cooking, bake stufﬁng in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stufﬁng. The center should reach 165°F.
If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before ﬁlling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stufﬁng reaches 165°F.
Turkeys should be cooked to 165°F. To check for doneness in a whole turkey, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
To check for doneness in a turkey breast, insert a food thermometer in the thickest part of the breast.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.