I made two heritage turkeys this year, one for dinner and one for leftovers. This one is a 17lb Narragansett tom, and the other was an 11 lb Royal Palm hen, both of which I brined for about 24-36 hours in a kosher salt ice bath. The heritage birds have such incredibly long legs that they’re impossible to truss in the bird, and they hang over my largest roasting pan. Next year, I’ll have some twine on hand at least. I cooked our birds at a high heat (425°) for the first 40 minutes or so to seal in the juices and crisp the outer skin, then lowered the temp to around 350° for the remaining cooking time. I think next year I’ll drop it to 325°, though both turkeys were moist, tender, and delicious.

For the stuffing, I made two loaves of country white bread (made with half whole wheat pastry flour), diced them into cubes and tossed them with several garden herbs—rosemary, thyme, oregano and Italian parsley—and crisped them in the oven for about an hour and let set out overnight. Thursday morning I browned our last package of sausage that I’d been saving together with green onions, garlic, and swiss chard stems, and of course fresh herbs then drenched it all with homemade turkey stock.

For sides, we enjoyed roasted butternut squash stuffed with onion and parsley; kale and chard wilted with olive oil and caramelized onions; sautéed mixed beans; our three Beauregard sweet potatoes we managed to harvest this year baked with cinnamon and brown sugar; the requisite mashed potatoes and a beautiful deep brown gravy; and a lovely side salad with mixed greens, a red wine vinaigrette, onion, one of our last storage tomatoes, and crumbled gorgonzola.

For breads I made our standard ciabatta as well as mini Gruyère gougères—a small, light puff pastry. Dessert was a homemade pumpkin pie with puréed pumpkin from our freezer. I’d also planned to make apple crisp with local apples, but by the time dessert rolled around, we were all totally stuffed. So we limited ourselves to the pumpkin pie and the deserts my mother-in-law brought down, showing uncharacteristic restraint, considering we’ve been known to have one desert per person at the table.

Everything was homegrown or homemade. Non-local items: the flour, potatoes, olive oil, vinegar, Gorgonzola and some spices. The milk and Gruyère were both from our local creamery, and I could’ve had a bleu as well if I’d thought ahead.

The pièce de résistance…

This is a great chance for members to get to know each other before the CSA season jumps into full swing, to check out the farm if you haven’t been by yet, and to sample lots of home-grown goodies from deviled eggs to roast heritage turkey to delicious, slow-cooked pastured pork barbeque.

Please rsvp by Saturday, the 26th, so we know approximately how much food to have. We also request that guests bring along a drink or a desert to share, and we hope to see you there!