So easy, even the hubs can do it.

Here’s my shout out to Susan at She’s Becoming Doughmesstic for the Wanchai giveaway back in September. Just like her, sometimes I’m just too tired to whip up something fabulous in the kitchen. Case in point, last Wednesday when I went to a conference at Stonewall Resort during the day, drove from there to Philippi to pick up my “heritage” turkey, then rushed home for a Junior League Board meeting. When I got home from all that running, Jeremy had Wanchai Ferry Sweet and Sour Shrimp in a skillet almost ready. I made egg drop soup while it was finishing and Voila! Better than takeout! Best part is that those chopsticks are aluminum–dishwasher safe! Booya!
Now, more on that “heritage” turkey. I’ve mentioned on this blog before that hertiage turkeys were ones that were native (or sorta native) to North America. They were introduced to North American by the Spanish, but not totally sure. Anyway, the one’s you buy at the grocery store? Well, they weren’t. They are a special breed which yeilds more white breast meat because that’s what consumers want. And that’s perfectly fine. But what got me was that this particular type of breed, Broad Breasted White, because of it’s unnaturally large breasts, can’t reproduce naturally. And, if left to live beyond, say 14-18 weeks of age, when most are slaughtered, wouldn’t survive anyway. Their legs would not be able to support their bodies. Anyway, I digress. Because Butterballs can’t get it on naturally, I decided this year, I would order a heritage turkey. Well, I called the WV Deparment of Agriculture to find a breeder, and they gave me the name of a place in Philippi, White Oak Ridge Farm. I called and placed an order, for what I thought was a Bronze turkey. Only when I picked it up, I realized it was a Broad Breasted Bronze, a crossbreed of Broad Breasted White and a Bronze. I’m a little miffed. I did pay $2.99/lb., afterall. It’s disappointing to no get what you want. Nonetheless, this turkey was free-range and allowed to eat it’s natural diet of bugs and grubs, not chemically engineered feed designed to make it grow unnaturally fast and fat. But, I’m sure my turkey will taste fantastic, anyway. Hopefully.
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