Governor Raimondo buys farm-fresh turkey from Baffoni’s Poultry Farm
FELIZ DIA DE ACCIÓN DE GRACIAS
Johnston RI – Governor Gina Raimondo and the First Gentleman Andy Moffit visited the Baffoni’s Poultry Farm with their children to pick the family’s farm-raised turkey. The family plans to have Thanksgiving dinner with immediate family. The Governor boasts about her mother’s stuffing, while talking to the reporters.
Her message for Thanksgiving Day “Enjoy your family and friends, put your phone down for a little while and just relax. Be grateful, let’s be grateful for the men & women that serve in uniform, our veterans and also this Thanksgiving in particular, let’s remember that Rhode Island was founded on values of tolerance and let’s be good neighbors. Let’s be kind and thoughtful to our neighbors and just enjoy the holidays together and eat a lot of turkey!”
Wishing Rhode Islanders a Happy Thanksgiving
Baffoni’s Poultry Farm “This is the place to be if you want a good turkey” It’s a Rhode Island institution, great turkeys ,support a local business. I want Rhode Islanders to shop local. You shop local help the local economy, keep your money here. We picked up some eggs, we picked up a turkey it’s a great tradition.
Anita E. Baffoni, a News Reporter from WPRO 630 AM with her family welcome Governor Raimondo to the Baffoni’s Farm.
[embedyt] http://www.youtube.com/watch?v=poPHEHlPr5g[/embedyt]
Below is a suggested recipe for a Farm Fresh Roast Heritage Turkey:
“Roast Heritage Turkey”
From Lucie Snodgrass, Dishing Up Maryland Cookbook
12 Servings
Ingredients
1 (16-18 pound) Narragansett or other heritage-breed turkey, cavities cleaned, rinsed, and patted dry 1 small onion, peeled
6 garlic cloves, peeled 1 teaspoon dried sage
1 tablespoon Dijon mustard 1 teaspoon dried thyme
3 tablespoons olive oil ½ teaspoon dried rosemary
1 teaspoon seal salt ½ teaspoon dried savory
½ teaspoon freshly ground black pepper
Directions
1. Preheat the oven to 325°F. Place the turkey breast side up on a roasting rack in a shallow roasting pan. Make six small incisions in the turkey’s skin using a sharp knife. Insert the garlic under the turkey’s skin.
2. Spread the mustard over the turkey’s skin with a knife, and then drizzle the olive oil over. Sprinkle the salt and pepper on the turkey’s skin and in the cavities, and place the onion in the neck cavity. Sprinkle the sage, thyme, rosemary, and savory over the turkey, and insert a meat thermometer into one of the thigh areas near the breast.
3. Loosely cover the bird with aluminum foil, making a tent over the turkey and lightly tucking the foil around the edges of the pan. Roast for about 4 hours, or 15 minutes per pound. (See Note). About 30 minutes before the turkey is done, remove aluminum foil and allow the skin to brown. Continue roasting until the meat thermometer reaches 180°F and the turkey’s juices run clear.
4. Remove the turkey from the oven and let it stand, covered, for 20 minutes.
Note: If you choose to stuff the turkey, you will need to increase the roasting time. I usually bake my stuffing separately, so that vegetarians can eat it, but you can certainly divide the stuffing, putting some in the turkey and baking some separately, if you prefer.
«Thanksgiving is a time to reflect on our blessings, and give thanks for our loved ones,» Raimondo said. «As we begin the holiday season, let us remember the founding principles our state was built upon. We need to champion diversity and respect in our communities, working together to eliminate fear and hatred, and support those in need.»