Even if you didn’t act in time to reserve a pasture-fed or organic turkey from a local farm, it may not be too late for you to serve up an all-natural bird.
I just received word that the Roanoke Natural Foods Co-op is going to give away FIVE organic, all-natural Shelton’s turkeys this year.
All you have to do is drop by the store between now and next Monday, Nov. 19 and fill out an entry form. Only one entry is allowed per person, per day and no purchase is necessary.
The drawing will be held Tuesday, Nov. 20.
Even if you have already purchased a turkey for Thanksgiving, look at it this way: You’ll be prepared in advance for Christmas!

After I re-ran a former blog post about grilling turkeys in my Front Burner column yesterday, I received a hearty response from readers. Many say they’ve been grilling the Thanksgiving bird for decades now and wouldn’t have it any other way.
The first call I got was from a fellow named Chris who left me a voicemail message saying he grills his bird on a low flame (about 200 degrees) for 5 1/2 to 6 hours.
“It comes out fine every time,” he said.
Then, Rebecca Seaster rang me up to say that she and her husband grill birds all the time. Even better, they use an old Southern Living recipe that calls for brining the turkey first, then stuffing the cavity with onions and other vegetables for extra flavor. Mmmm mmmmm!
Rebecca insists that you must cook the turkey breast side down, saying it turns out a deliciously crispy skin. She promised to drop her recipe in the mail for me, so as soon as it comes I will type it up and post it on the blog.
Here are a few more reader responses:

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