Have some arsenic and plastic with that turkey?

Raised free range and fed organic soy and corn, my organic Diestel turkey is brining away in the frig in preparation for tomorrow's meal with sprigs of rosemary and oregano. I don't eat turkey myself, but make a traditional dinner for family and friends. Today's Los Angeles Times includes an article on arsenic (yes, it's legal!) in commercial-grade poultry feed, as well as the use of an arsenic-based antimicrobial compound called Roxarsone to improve the appearance of turkey meat. Besides organic producers, the article mentions Tyson and Purdue Farms as producers that shun the use of Roxarsone.

Brining turkey for a day before roasting is no longer a novelty, as we cooks have found it vastly improves the moistness of the meat. It's alarming how many people brine in plastic that is not food grade. I remember going to one bbq where the meat had been marinating in plastic lawn bags. Food grade plastic is regulated by the FDA, other plastics usually contain pthalates and BPA to improve flexibility, which may leach into food and cause a host of problems.

A plethora of roast turkey recipes are available online. After decades of trying every method, here is my tried-and-true recipe for roasting a great Thanksgiving turkey:

BEST THANKSGIVING ROAST TURKEY RECIPE:

1 organic turkey--this year 18 lb.
handful fresh rosemary
4 sprigs fresh oregano
cup of sea salt
spray oil
1 container (2 1/2 oz.) paprika
2 Tbsp. ground sage
2 Tbsp. ground thyme
2 Tbsp. ground marjoram
1 cup chicken stock
cheesecloth
1 stick butter
1 cup good white wine
Sterilize the sink, wash the turkey inside and out with cool water. Put a brining bag (food safe with a ziploc top so water will not spill in your frig!) into a your baking pan, put the turkey in the bag and fill with water so the level is halfway up the turkey. Add the salt, rosemary and oregano. Seal and put in the refrigerator a the day before Thanksgiving. Turn the turkey over in the bag a few times during the brining time. On the big day, preheat the oven to 450 degrees. Drain the turkey, then pat dry inside and out with paper towels. Lightly spray with olive oil. Mix the paprika, sage, thyme and marjoram. Fill the paprika jar with the mixture and sprinkle the turkey all over so the entire surface is covered with spice. Put the turkey on a rack the baking pan so it will not sit in the juices and put an oven-safe thermometer into the thickest part of the inner thigh. Pour a cup of chicken stock into the bottom of the pan. Tie the legs together and put aluminum foil over the end of the wings. Put the turkey in the oven, then turn the heat down to 350 degrees. Melt the butter in a pan and soak a 2 foot length of clean cheesecloth in the butter. After the turkey has cooked for half an hour, put the butter-soaked cheesecloth over the breast, folding it as needed to fit. After another half hour of roasting, begin basting the turkey with the juices every half hour. If any part of the turkey starts browning too much, put some foil over it. About an hour before the turkey should be done, pour the white wine over it and continue roasting and baking it until the thermometer reaches 165 degrees (170 degrees if the turkey is not organic) and the skin is golden brown. Remove from oven and let sit for 20 minutes while you make the gravy.

To make gravy for your Thanksgiving, put the innards (gizzards, neck, etc.) into a pot with a bay leaf, sprig of rosemary, 2 stalks of celery, 2 carrots and 4 cups of water. Simmer the entire time you are baking the turkey, adding water to keep the level constant. Skim most of the fat off the top of the turkey cooking juices, then use a spatula to scrape up any bits on the bottom of the baking pan. Add to the stock, stir, then strain. Use some of the fat you skimmed off to brown a 1/2 cup of flour in a pan. Add the strained stock and simmer until it thickens, seasoning to taste with salt and pepper. Some people like to mince the gizzards and liver and put it into the gravy.

If you love to talk about food as much as you like to enjoy it, let us know what you're cooking tomorrow. I'm making roasted acorn squash slices, brushed with butter and maple syrup, then baked until the outside is a bit caramelly, sprinkled with pepitas. We'll have that as an appetizer with cheese and crackers my neighbor is bringing and some Domaine Chandon sparkling wine. Roast turkey with sausage, onion, and green apple stuffing, gravy, mashed potatoes, candied yams, Brussels sprouts pan-fried in olive oil with veggie baco-bits and Parmesan cheese (veggie version of this recipe), buttered green beans with toasted almonds, green and black olive bread, salad, and pumpkin and apple pie for dessert. Chardonnay being brought for the white wine lovers, 2009 Jaffurs Syrah and 2003 Paradise Ridge Rockpile Vineyard Merlot (one of my favorite wineries) for those of us who love red. mmmm...

I wish you and yours a wonderful Thanksgiving!