“Because of the homogenization of the American pallet, everyone is accustomed to a turkey that has been injected with saline or whatever else the producers use. But if someone who has only tasted a mass-produced, broad-breast turkey were given both to try, he or she would notice the difference right away. A fresh turkey, produced by someone like Linda that has had nothing added to it, has what I would call a very clean taste.”
Hart’s turkeys are Heritage Breed turkeys with smaller breasts, longer legs and bigger wings, “because they actually fly,” she says. Their breeding makes them naturally moist and flavorful.
A moist turkey is what every cook hopes to achieve but often fails, ending up with dry meat. Because white meat cooks faster than dark meat, Chef Lander explains, the breast meat could dry out before the thickest part of the thigh is fully cooked. So to solve the problem of dryness, besides constant and vigilant basting during the roasting process, he suggests brining the turkey.
A NEW TASTE FOR THANKSGIVING
BY MARY BETH VALLAR
PHOTOGRAPHY BY DENISE RITCHIE