This bad boy came from 4-H kids who raised and "harvested" them for sale during Thanksgiving. I got there late and all they had left was this monster--20lbs+. This was a few years ago but the turkey was excellent, more dark meat than others, and the stock and gravy was out of this world! As a member of "Slow Food International" we always try to keep our purchases "local". From Turkey for Thanksgiving, freshly harvested Dungeness crab for Xmas, plus all veggies, pastries, meats and honey come from our Sonoma County farmers and providers.
You'll pay more but in the long run we are saving so much by cutting down on costs to transport the food, use of pesticides and growth hormones in animals by organically raising all food locally. As a local bee keeper I am aware of what my bees collect when they are out “foraging”. Remember, the vast majority of fruits and vegetables are dependent upon “pollinators” such as all bees, birds and other animals. I encourage my neighbors NOT to use garden sprays such as “Round-up” as my bees are dipping their fragile bodies into areas where over-spray finds its way to veggies and flowers.
I’m heading over to my Brother Shannon’s home for Thanksgiving. He is a fabulous caterer in the Napa Valley and most of his children are graduates from CIA in Hyde Park. His wife is a pastry chef, youngest daughter too, oldest son Nick great chef and oldest daughter, Liza, same as her brother. We once had prime rib to go along with our turkey which was raised by local monks, no kidding! They fed and loved the beef and saw that its days on the planet were enjoyable. The beef was incredible. Hey, if you’re going to be a meat eater, the great carnivore’s dilemma, is learning that their lives are sacrificed to be brought to the table. So If I’m going to eat meat I want the “donor” to have good days before they are harvested. So, in closing, have a Happy Thanksgiving and try not to assault anyone with a turkey drumstick if they bring up the recent election!