turkeys by The Amazing Mr. Keebler
The fall turkey hunting season ended yesterday (November 18th). The spring season is from April 23 to March 31 (so that means you'll have to continue the hunt for your holiday feast below). The Michigan DNR's wild turkey page has more info about Michigan's turkeys and there's more from Michigan Sportsman Magazine. All this turkey hunting there has to be someone out there protecting them: namely the Michigan Chapter of the National Wild Turkey Federation.
Absolute Michigan might not know as much about turkeys as the National Wild Turkey Federation, but we do have the Totally Terrifying Turkey Trivia Test. Turkey related links include the Michigan Turkey Producers Co-op, who have information about the various grades of turkey including organic and ABF. Standard ABF are Antibiotic Free, but Michigan ABF turkeys are also Animal Byproduct Free, meaning that they are raised on a vegetarian diet of corn and soy rather than the traditional diet of meat and bone meal. You really can't say you've experienced Michigan turkey if you haven't been to Turkeyville USA. We have to issue a "Cubicle Music Warning" on that link and while we're on high alert, here's UM Musical Theater majors performing Turkey Lurkey Time.
If you need help recovering from that, you may need to see these turkeys in the Absolute Michigan group on Flickr - add your own Thanksgiving glamor shots!
Finally, if you have turkey or Thanksgiving recipes with a Michigan flair, post them in the comments below!
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Thanksgiving Turkey Noodle Soup
1 Turkey Carcass and any additional leftover meat
4 tbsp. DeYoung's Fore Seasons Spice Blend
1 Bunch of Celery diced
2 large Yellow Onions diced
1- 16 ounce bag of frozen mixed vegetables
8 cloves of chopped Garlic
1 Bunch Parsley chopped
1 lb. frozen Kluski Egg noodles
1 stick of Butter
Remove skin from Turkey Carcass and place in large stock pot with water ad DeYoung's Fore Seasons. Simmer turkey for one hour until remaining meat falls off the bone. Remove turkey and let cool to remove remaining meat. Strain broth through cheese cloth to remove small pieces of bones. In another pot sautee diced vegetables in butter until golden brown (appr. 5 minutes), add vegetables to turkey broth, and simmer 10 minutes. Add frozen mixed vegetables and egg noodles simmering for an additional 10 minutes. Add turkey meat and parsley and simmer 10 more minutes
http://www.deyoungsforeseasons.com
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