The Soft Pitch

Educating Al

Note: Today’s Educating Al covers “turkey technology” instead of computer technology.

Now that is a bird!

Since it is Thanksgiving, the Byte would not be complete without an in-depth report on the famed and oh so delicious dinner fare of Thanksgiving:

Yes, the Turkey.

I for one love turkey and really don’t know why we don’t cook them more often. Other than the smoked leg at the county fair each year and the occasional turkey sandwiches, I really don’t do turkey except at Thanksgiving.

For many years the frozen bird was the way to go. I remember my first Thanksgiving on my own. My roommate and I were each just 18 and the turkey we bought was 34 pounds. It would not fit in our little bachelor oven, so we had to hit it with a hammer to make it fit. After a couple of good whacks with a mallet, the bird was in the oven! We were 18. I have learned a few things about cooking a turkey since then and I have never hit a turkey with anything but spices and butter.

My favorite kind of turkey (other than the 34-pound monster “first year on your own” turkey) is fresh turkey. For those who have not tried a fresh turkey, I highly recommend one. For the longest time my family would drive up to Dewey, AZ to buy turkeys from Young’s Farm. They always had the very best turkeys. They would clean and package the turkey within hours and you would be taking home the freshest, plumpest and most flavorful bird available.

Sadly, Young’s Farm closed down two years ago. This left the valley with a shortage of fresh birds. Well, last year “Red Bird Poultry” out of Colorado opened a distribution center in Phoenix and you can find fresh turkeys at some Bashas and at A.J.’s Fine Foods here in the Valley. Additionally you can find fresh “major brand” turkeys, but I don’t believe they are as fresh or as good.

For me, there is no comparison in regard to the tenderness and flavor of the Thanksgiving bird if it is fresh. If you are interested in learning about Red Bird check out their website.

More Turkey news: If you wish to feast on turkey like the original pilgrims, you can find the species of turkey. It is called a “Heritage” turkey. I have listed the types of turkeys below. I found the web site for the Conservancy interesting.

Natural: No artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient, and is minimally processed.

Organic: Organic turkeys are free-range birds that have fed strictly on organic grains that contain no pesticides, chemicals, hormones or antibiotics.

Fresh: This label means your bird has never been kept at a temperature below 26 degrees Fahrenheit.

Frozen: The turkey has been flash frozen at 0° F, which will ensure freshness when it is defrosted.

Heritage: These Turkeys more closely resembles what the Pilgrims would have eaten at their Thanksgiving. More common breeds are: Jersey Buff, Bourbon Red, Black Spanish, and Narragansett.

For more on the heritage turkey you can visit the official website for American Livestock Breeds conservancy.

Basted, Self-Basting, or Enhanced: These contain added ingredients to keep the meat moist and tender as well as provide extra flavor.

Kosher: A Kosher turkey must be prepared under a Rabbi’s supervision.

Free-Range: This means that the turkeys must have access to the outdoors (sometimes for only minutes), but can live their lives like conventional birds.

A heartfelt and warm Happy Thanksgiving!

The Weekly Byte team and all of Operations wish the Weekly Byte readers a wonderful Thanksgiving.

For many, Thanksgiving is the most cherished holiday of the year. It is a time when friends and family come together for a wonderful feast and to share in giving thanks. From the Byte team, we wish you the best possible holiday and plenty of juicy turkey and at least a few nibbles of everything else!

— Bruce Gorshe

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