Episode 105: Thanksgiving Part One

Turkeys are like children. Get them outside playing in the dirt, eating grass, sunning themselves...it's really healthy for them.

-Scott Greaney

The free-range heritage birds at Greaney's Turkey Farm in Mercer live quite a nice life before becoming Thanksgiving dinner's iconic centerpiece. A registered nurse by trade, owner Scott lives by the motto, "do no harm." His birds spend their days lounging in the sun, eating freshly-milled local feed and as he says, "only have one bad day." Along with his two sons, Scott truly loves sharing his favorite holiday with all of the people who flock to buy his turkeys. Some have been coming for so many years, they now bring along their grandchildren as part of the tradition. There is a pumpkin patch that is maintained solely for the littlest visitors to choose from while their family catches up on all the happenings over the previous year.

But the true stars of the farm are the two Chihuahuas that, truth be told, we think keep everyone in line.

In the cookbook segment, Chef Josh shows us how to properly brine the turkey, make a vegetarian stuffing with two kinds of Rosemont Bakery bread and a luxurious pan sauce. Maggie jazzes up canned cranberry sauce in the Chef's Tip and the Leftovers Idea shows a hearty turkey soup perfect for the cold nights ahead. Thanks to Cat from So Po Wine Co, we master the art of pairing a white and red wine that beautifully elevates the entire meal.

Note We have created two full-episodes devoted to Thanksgiving. While 105 is all about prepping the turkey, 106 focuses on side dishes, appetizers and desserts.

We are grateful for all of you for watching and following along for Season One!