It’s the first of November. It’s time to talk some turkey!
Now, let’s be clear, we’re not talking about your Aunt Hilda’s frozen bowling ball turkey; the one she picked up on special at the end of last November and plans to foist upon you when she shows up at your house at 6 AM on Thanksgiving morning!? That one will require three-to-five days of thawing, Aunt Hilda! It will also take a minor miracle to taste like anything besides regret!
What we are talking about are local turkeys raised on small farms in the Upstate region who havecultivated heritagebreeds and truly free-range birds using sustainable practices. If you’re going toeat a turkey for Thanksgiving-and let’s face it, over 90% of us are going to eat a turkey forThanksgiving (only
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