Thanksgiving is nearing and people all over the country are planning a Thanksgiving feast. It has been an annual tradition since the civil war in 1863 when President Lincoln proclaimed a national day of “Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens.” The event that some Americans often call the “First Thanksgiving” was celebrated by the Pilgrims after arriving safely in America, and the festivities lasted for three days.
Today Americans often enjoy the day by spending it with family and friends to give thanks for all the good in their lives. One thing to be thankful for is delicious food, and we wanted to share our November Recipe of the Month – Roast Turkey with Brown Sugar and Mustard Glaze. We’re also featuring Miloskis Poultry Farm in Calverton as a great option to purchase fresh turkey from.
Miloskis Poultry Farm
Where: 4418 Middle Country Road, Calverton, NY
Contact Us: (631) 727-0239
Miloskis Poultry Farm Facebook Page
Miloskis Poultry Farm has been in Calverton since 1946, providing Long Island with delicious tasting turkeys. The farm also offers a wide variety of fresh poultry, eggs and exotic meats. If one wishes to purchase a fresh killed turkey, just call ahead with at least two days notice. During Thanksgiving, orders are not taken. Turkeys will be available for purchase starting the Saturday before Thanksgiving up until Wednesday. There are many sizes of turkey available. Frozen turkey is always in stock. All of the birds on the farm are free range, antibiotic and hormone free, and no steroids are used. The birds are fed a diet consisting of a corn, grain and wheat mixture.
Pick up a fresh turkey from Miloskis Poultry Farm and make it into a delicious Thanksgiving Feast using this recipe.
Roast Turkey with Brown Sugar and Mustard Glaze
- 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
- Coarse salt and ground pepper
- 4 cups pecan cornbread dressing
- 2 tablespoons butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup spicy brown mustard
- Preheat oven to 350 degrees with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Season inside of turkey with salt and pepper. Loosely fill neck and large cavity with dressing; fold skin over and secure with skewers or trussing needles, if necessary. Bend wing tips forward and tuck under neck cavity. Using kitchen twine, tie legs together securely. Rub turkey all over with butter; season with salt and pepper.
- Add neck, giblets and 3 cups water to roasting pan. Cover turkey loosely with aluminum foil. Roast 1 hour and then baste with pan juices every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 125 degrees, 1 to 2 hours more.
- Remove foil; increase heat to 400 degrees. In a small bowl, stir together sugar and mustard; brush turkey with glaze. Rotate pan, and continue to roast turkey, brushing with glaze 2 to 3 more times, until thermometer registers 165 degrees, 45 minutes to 1 hour more (tent with buttered foil if browning too quickly; add more water if pan becomes dry).
- Transfer turkey to a platter; reserve pan with drippings for gravy (opposite). Cover turkey loosely with foil, and let rest at least 30 minutes (or up to 1 hour). Before serving, remove dressing, and carve.
By Tara Arichabala