Brook and Rose LeVan raise heritage turkeys on their Colorado ranch, Sustainable Settings.
Every year at this time, my family and I duke it out over the turkey. It’s not about, “Should we brine it or deep-fry?” or, “Do we baste it with cultured butter made by blind Norman nuns or massage it with a dry-rub of hand-harvested spices grown on an 8th-century Kerala plantation?”
Sorry to disappoint, but with the Miller’s, the conversation always comes down to this (the following are direct quotes I’ve received from family members this month):
“I found a pre-brined turkey at Trader Joe’s. ”
“Why would you pre-order a turkey? You’re the only one who cares about its upbringing.”
So, despite the Butterball currently residing in my parents’ refrigerator (my flying in from out-of-state makes lugging a fresh turkey from a friend’s farm logistically impossible), I’d like to share my recent Edible Aspen article on pasture-raised turkeys.
In this big, complicated country of ours- where we have so many choices with regard to our food supply– it’s about doing the best you can. Armageddon will not occur when said Butterball lands on the dinner table- but I firmly believe that as consumers all, we have a moral obligation to educate ourselves and our children about where our food comes from. As consumers, we deserve to have access to that information, regardless of our socioeconomic status. Wholesome, responsibly-raised and -grown food shouldn’t be a luxury for anyone, but realistically, we must rely upon integrated agriculture to feed our growing domestic- and global- population.
Worrying about how my Thanksgiving turkey was raised is a First-World problem, and for that, I’m thankful. Happy Thanksgiving, America.
Photo love: Epicurious
Snacking on Xanax® 