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Austin Garden Party
Event Details
Time: November 15, 2009 from 6pm to 10pm
Location: The Liberty
Street: 1618 1/2 E 6th St
City/Town: Austin
Website or Map: http://maps.google.com/maps...
Event Type: mixer
Organized By: Bad Seed Promotions
Latest Activity: Nov 9
Event Description
Bad Seed Promotions presents: The Austin Garden Party
Join us Sunday November 15 from 6 to 10p in the backyard of The Liberty for a party to nurture the green thumb in all of us. Into growing your own food or just a plant lover? We will have lots of things to help you out with your horticultural adventures.
DJ Richard Gear will be spinning tunes to get you moving and the Liberty will be serving up their requisite brand of awesome to make sure all of your bocce, pinball, and washers needs are satisfied.
AND, we even have a few surprises up our sleeve and all for a $5 cover.
Come early to get entered into our door prize drawings. We have a lot of great items to give away, including: potted plants from Leslie Uppinghouse Gardener and Homegrown.org, herbs and veggie starter kits, a $50 gift certificate from Breed & Company, and lots more.
Bad Seed Promotions is a grass roots crew promoting urban gardening and sustainable living. Our goal is to get down and get dirty through patio gardening, back yard beds, and homegrown foods.
Contact us at: austingardenparty@gmail.com
We can't wait to see everyone there, please feel free to forward this invite! We will see you all in the garden!
Poster design by alysondesign.com
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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