If you make only one change to your Thanksgiving menu this year, skip the supermarket bird and go with a locally raised heritage breed turkey.
While they are more expensive, heritage breeds are distinctly different from commercially-raised turkeys: they are healthier. That’s because they are raised in a natural environment, where they can forage, fly, reproduce and grow normally. This makes their meat more flavorful, juicier, and leaner, with more Omega-3 fatty acids than store-bought birds. Learn everything you need to know about how to trim, brine, stuff, cook and serve this special turkey, and what to do with every part, including how to make gravy and stock, with co-founders Julia Poplawsky and Leah Gibson, and Mike Diaz, Sous Chef of the new Dai Due Taqueria.
Using turkeys from a local farm, participants will gain hands-on experience with brining, stuffing and cooking a heritage breed turkey. Bring a cooler big enough to fit a 10-12 pound bird. You will also take home the brining kit you make in class.
Purchase your ticket here!