FOR IMMEDIATE RELEASE
TALKING TURKEY WITH STEW LEONARD’S!
Farm Fresh Grocer Shares Top 5 Thanksgiving Customer Questions
NORWALK, CONN., November 1, 2016 –Stew Leonard’s has been a top Thanksgiving shopping destination for more than forty years. In the week leading up to Thanksgiving Day, the farm fresh food grocer will sell more than 50,000 Thanksgiving turkeys to our customers, which is more than three times the number of turkeys sold during an average week. Our chefs and bakers will also make enough gravy to fill up an entire swimming pool, enough pies to go the length of 97 football fields, and bake a quarter-million dinner rolls
But, every year, our customers ask Stew’s chefs the same five questions about the best way to choose, prepare, and cook their holiday turkey. This year Stew Leonard Jr. shares his top turkey tips that he’s picked up over the course of his lifetime in the grocery business:
Q. What size turkey should I buy and how far in advance can I buy it?
A. Stew Leonard’s offers a range of sizes to meet everyone’s needs! Our turkeys weigh in anywhere between 12lbs to…get ready for this…28lbs! Now that’s a big bird! But I think that having leftovers is just as important as the big meal itself, so I always make sure that we have a bird that allows for 2lbs. per person. If you’re not a fan of leftovers though, I think that 1.5 lbs per person is just fine. Our fresh turkeys can be purchased 10 days in advance, giving you more time to prepare for the big day!
Q. What’s the difference between the different turkeys you sell?
A. Our fresh turkeys are from the Shenandoah Valley of Virginia and have no artificial ingredients added to them. My family always gets our all natural free range Naked Turkey to put on the table- these turkeys are fed a 100% vegetarian diet and are NEVER given antibiotics or added hormones. We like cooking this bird because it has 20% more breast meat and 55% less fat than regular turkeys! Over the past few years, Stew Leonard’s has also started offering kosher as well as Organic turkeys.
Q. How should I store my turkey prior to cooking?
A. Once you have your turkey home, it should be stored in the coldest part of your refrigerator, which is the bottom back corner. Keep it wrapped in the plastic until just ready to begin preparing. Our chefs also recommend putting the raw turkey on a plate or in a pan just to make sure no juices accidently drip inside the refrigerator.
Q. How do I prep my oven and turkey before cooking?
A. I always follow a few simple guidelines to make sure our turkey is cooked to perfection. Prior to the big day I make sure the oven is clean as this helps concentrate the heat. Second, I make sure the oven is fully preheated- I generally turn the oven on when I take the bird out of the refrigerator to begin preparing it. That way, a bit of the chill is gone from the turkey giving it the opportunity to cook at a more even pace. Lastly, I always making sure that when I insert a meat thermometer into the thickest part of the thigh the temperature reads 180 degrees F. Oven temperatures vary, so I always start checking my bird 45 minutes before I think it might be done just in case we can start eating earlier!
Q. Does your family stuff the turkey before roasting? I’ve heard it’s not safe but everyone seems to be doing it!
A. We like to use our chef’s Turkey Marinade inside of our bird- it gives the meat a wonderful flavor and the aroma is incredible! If your family really prefers to stuff your turkey, just be sure to place fully cooked stuffing in the turkey right before roasting, never the night before (this could grow bacteria), and make sure the stuffing is 165 degrees F before removing from the oven. Keep in mind that when you stuff the bird the cook time increases slightly, up to 5 extra minutes per pound of turkey.
CHEF MICHAEL’S PERFECT TURKEY
Executive Chef Michael Luboff joined Stew Leonard’s in 2012 and has cooked an estimated 1 million Thanksgiving turkeys over the course of his 40 year career overseeing kitchens and culinary teams at casinos and resorts. His secret for a juicy bird is to cook it low and slow!
• 12-14 pound Stew Leonard’s Naked turkey, rinsed and blotted dry
• 1 16 oz. container of Stew Leonard’s Aromatics
• 10-12 sage leaves
• Salt & Pepper to taste
• ½ Cup of Extra Virgin Olive Oil
• Mix Stew Leonard’s Aromatics (onions, celery, oranges, apples, garlic cloves) with the bay leaves. Season the mixture with salt & pepper.
• Stuff the aromatics mixture into turkey cavity.
• Rub the outside of turkey with extra virgin olive oil and then season it with salt & pepper.
• Cover turkey with a double layer of tin foil, tucked into the sides of the roasting pan.
• Cook turkey under foil in a 400 degrees F oven for 45 minutes then drop the temperature to 300 degrees F for about 2 hours, give or take.
• Remember: all turkeys will cook differently! Be sure to insert a meat thermometer into the thickest part of the thigh and cook until the temperature reads 180 degrees.
OUR CHEFS MAKE IT EASY
Stew’s Catering teams offer a number of turkey options for Thanksgiving Dinner. For families who want their entire dinner catered from soup to nuts, there’s a Dinner for 8 priced at $140 that includes a medium roasted turkey, stuffing, a choice of two sides, turkey gravy, cranberry orange sauce, snowball rolls, and either an apple or pumpkin pie. Oven ready turkeys start at $70 for a fresh turkey from the Shenandoah Valley or $90 for a Naked, free range turkey; all oven ready turkeys can additionally be cooked at Stew’s for an additional $25. For smaller gatherings or for extra turkey for your holiday table, Stew’s chefs also offer roasted sliced turkey breast ($70) or sliced boneless turkey thigh ($50).
This is in addition to a dozen home-style side dishes, including new offerings like Corn Chipotle & Honey Pudding as well as local Butternut Squash with Honey. Perennial favorites, like Idaho Mashed Potatoes, Sweet Potato Mousse, and Brussels Sprouts with Bacon are offered alongside two types of stuffing, cauliflower or potatoes au gratin, and other delectable vegetable dishes. Stew’s homemade Cranberry Orange Sauce is cooked up fresh with real cranberries, white sugar, cinnamon and an orange peel while the Old Fashioned Turkey Gravy is made with fresh turkey stock seasoned with fresh herbs and garlic. Customers can round out there dinner orders with ham, lasagna, and appetizer platters all designed to create a memorable and easy holiday feast. For complete Thanksgiving menus, see stewscatering.com.
FAR FROM HOME FOR THE HOLIDAY?
Let friends and family know you’re thinking of them by sending a 10 pound smoked turkey from StewLeonardsGifts.com. This delicately cured bird is plump, tender and moist, and is ready to eat cold or served warm.
TURKEY EMERGENCY? CALL STEW’S!
Stew Leonard’s is open on Thanksgiving Day, Thursday, November 24. From a broken oven to a turkey that’s been nibbled on by Fido or Fluffy, our chefs are here to help with any turkey emergencies that day!
About Stew Leonard’s
Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has five stores in Norwalk, Danbury, and Newington, Conn. and in Farmingdale and Yonkers, N.Y. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s legion of loyal shoppers is largely due to the stores’ passionate approach to customer service: “Rule #1 — The Customer is Always Right”; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1.” This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store’s entrance. The company’s culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard’s website at www.stewleonards.com.
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