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Eat this now

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Update: How was your heritage breed turkey?

As promised below, here’s how I prepared a 17 1/2 pound Narrangansett turkey. First, I seasoned it inside with kosher salt and let it come to room temperature for about 2 hours. I made a dressing of Costeaux sourdough, torn into bite-sized pieces, and 2 diced yellow onions and one head of celery, trimmed and diced, sauteed in 2 sticks of butter until very soft. I added half a bunch of Italian parsley, minced, and about 2 tablespoons of freshly… Read More »