Pitman Farms mary@marysturkeys

For Best Results:

♦ Remove the Wire that holds the drumsticks together.

♦ Place a Thermometer in the thickest part of the thigh.

♦ Watch the turkey closely the Last Hour.

♦ After 145 degrees, the thermometer temperature will rise quickly.

♦ Heritage Turkeys are done between 150-155 degrees in the thigh.

♦ Let the turkey rest for 20-30 minutes before carving.

¼ C. Olive Oil

2 T. Minced Garlic

2 T. Minced Brown Onion

2 T. Minced Fresh Rosemary

1 T. Minced Fresh Thyme

3 T. Minced Fresh Parsley

1 T. Ea. Lemon Zest Lemon Juice

3 T. Butter

½ T. Cracked Black Pepper

♦ Marinate the turkey the day before cooking.

♦ In a bowl, mix together olive oil, garlic, onion, rosemary, thyme, parsley, lemon zest & lemon juice.

♦ Place turkey on roasting rack in a large roasting pan. Rub the entire outside of turkey with marinade. (You can also rub the marinade under the turkey skin) Cover the turkey with plastic wrap and refrigerate overnight.

♦ Remove turkey from the refrigerator 1 hour before cooking. Preheat oven to 325 degrees.

♦ Melt butter and pour over the turkey. Season turkey with the pepper. Place the turkey in oven and cook until 150-155 degrees at the thickest part of the thigh using a thermometer.

♦ Remove turkey from the oven, tent with foil and let rest 30 minutes before slicing.

♦ We do not recommend stuffing the Heritage Turkey as that will increase the cooking time and the danger of drying out the turkey. Cook the stuffing on the side in a separate pan. The Heritage Turkey will be done before the Stuffing will be fully cooked.

Bruce James

Thank you for participating in the 2003 "Heritage Turkey" Pilot Program. We appreciate your support, and we trust you will have a "tasteful" experience this holiday season!

We would like to extend a special thanks to Roger Mastrade of Santa Cruz. Without his help, none of this would have been possible. We appreciate his countless hours spent and his dedication to the preservation of the heritage turkeys through Slow Foods U.S.A. Thank you for introducing us to Slow Foods. www.slowfoodusa.org

We are also very grateful to Gene Burns and Joel Riddell of KGOam 810, www.kgo.com, for having us on their Dining Around with Gene Burns Show. Thank you so much for letting everyone know about our heritage turkeys! Your help and support made this year a huge success for the heritage turkeys!

This particular recipe is compliments of Bruce Jacobs, Executive Chef of the Bristol Farms fine gourmet markets in the greater Los Angeles area. He truly has created the perfect way to prepare and enjoy these unique Heritage turkeys. And yes, we have sampled the results of Bruce's recommendations and the taste is exquisite!

Happy Thanksgiving from our family to yours!.

Rick & Mary Pitman