Friday, November 18, 2011

Talking Turkey with Godshall's

Dean and his crew certainly love their work!
Dean Frankenfield, co-owner of Godshall's Poultry in Reading Terminal Market was kind enough to take some time out of his busy schedule to chat with us about this season's most popular fowl. Of course, we took the opportunity to order our fresh killed Thanksgiving turkeys from Dean, and he was kind enough to share these turkey facts:
  • Godshalls sells about 1200 turkeys the week of Thanksgiving.
  • Turkey is absolutely the meat of choice this time of year;  people who don't need a whole bird (the smallest is 10 lbs) will buy a breast, or assorted turkey parts like wings and drumsticks.
  • Dean's favorite use of leftover turkey:  sandwiches.  His wife's:  a casserole made with leftover turkey, broccoli, and cooked rice in a creamy mushroom sauce.
  • As a devoted fan of turkey's true taste, Dean does not brine, but, being an open minded chap he does not judge those of us who do.

Godchall's stock, ready for roasting
    And now,  Drumstick roll, please, the information you've all been waiting for, Dean's Top Tips for Successful Roasting:

    1.  Set the oven at 325-350.
    2.  Roast the turkey Breast Down.  This maintains maximum moisture in the meat.
    3.  Cook 12-14 minutes/lb for an unstuffed turkey, 14-15 minutes/lb for a stuffed bird.
    4.  After cooking, remove turkey from oven and tent with foil approx 20 minutes. This maintains moisture and makes for easier carving.

    Happy Thanksgiving!

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