Norwalk, Conn., November 6, 2006 - This holiday, the same turkey that has been served to Presidents and their families for more than three decades is now available at all three Stew Leonard’s locations.

The all-natural, extra lean, free-range young turkey is sold under the Stew Leonard’s brand for $2.19 per pound. Raised in Pennsylvania Dutch Country, the turkeys are bred to have 55 percent less fat, contain 22 percent more white meat, and are free of antibiotics and hormones.

“Because of the huge demand for these turkeys, we’ve never been able to get them for our stores, but this year we got lucky,” said Stew Leonard, Jr. President and CEO of Stew Leonard’s. “When we visited the farm, we were very impressed with the care they take in raising their turkeys, even down to growing their own corn, barley, soybean and wheat for the feed. These turkeys are premium in every way – from having more breast meat and less fat, to having a richer flavor and texture because of the access they have to the outdoors.”

In addition to the new free-range turkeys, Stew Leonard’s sells 40,000 all-natural fresh turkeys over the holiday season. The turkeys are raised in Virginia’s Shenandoah Valley, and are shipped fresh to Stew’s, where they are available for $.99 per pound. An additional 1500 turkeys will be ordered through Stew Leonard’s catering department, which offers a complete eight person Thanksgiving meal that includes a freshly marinated and roasted turkey, old-fashioned turkey gravy with herbs, chestnut stuffing, a choice of two side dishes – such as mashed potatoes, sweet potato mousse or string bean Almondine – plus cranberry orange sauce, 12 dinner rolls, and a 10-inch pie for $110, less than $14 per person.

The Thanksgiving catering menu can be picked up in any Stew Leonard’s store, or can be viewed on the web site at www.stewleonards.com.. Stew’s catering consultants are also available by phone -- Norwalk: 203.750.6168; Danbury: 203.790.8030 ext. 6228; Yonkers: 914.375.4700. Delivery is available in the Danbury and Norwalk store locations (except for Thanksgiving day).



From Stew Leonard's Winning Recipe Cookbook:

Roast Turkey with Gravy
Makes 14 to 16 servings

Ingredients:
2 tablespoons chopped fresh rosemary or 2 teaspoons crushed dried rosemary
2 tablespoons orange zest
2 cloves garlic, minced
1-1/2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil, divided
1 fresh turkey (about 16 pounds), rinsed and patted dry
2 onions, quartered
1-1/2 cups chicken broth
1/4 cup all-purpose flour
1 tablespoon balsamic vinegar
sprigs and orange peel for garnish


Method
Preheat oven to 325 F.

In a small bowl, combine the rosemary, orange zest, garlic, 1 teaspoon of the salt, and 1/2teaspoon of the pepper. Stir in about 1/2 of the oil.

Loosen the skin on the breast and legs of the turkey. Rub the orange zest mixture under the skin. Rub the remaining oil over the turkey skin. Place the quartered onion and rosemary sprigs in the cavity of the turkey.

Place the turkey on a rack in a large roasting pan and bake for 3 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, registers 180°F. Loosely cover the breast with foil if the turkey browns too much during cooking.

Place the turkey on a cutting board and let stand for 20 minutes.

Meanwhile, pour the drippings from the pan into a large fat separator or measuring cup. Skim off and discard the fat. Add enough of the chicken broth to the drippings to equal 2 1/2 cups. Place the roasting pan over 2 burners set on medium heat and stir the flour into the pan. Cook, stirring constantly, for 2 minutes. Gradually whisk the broth mixture into the pan. Cook for 3 to 5 minutes, or until thickened. Stir in the vinegar and remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper.

Carve the turkey and serve with the gravy.

Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has three stores in Norwalk and Danbury, Conn. and Yonkers, N.Y., with a fourth store planned to open in early 2007 in Newington, Connecticut. The company was named among FORTUNE magazine’s “100 Best Companies to Work for in America” for the past five consecutive years. For more information, visit Stew Leonard’s website at www.stewleonards.com.