Each November, HottyToddy.com food writer and cookbook author Laurie Triplette makes the trek to Zion Farms in Primrose, Mississippi, to pick up the pasture-raised turkey that graces the Thanksgiving table at her home in Oxford, and this year was no exception.
Despite rainy, 27-degree temperatures on the Wednesday before the holiday, Laurie set out early with a camera crew to bring home the 19.3 pound bird that she will first soak in a brine and then slowly roast in her Brinkman smoker.
Laurie is a huge proponent of locally sourced meat and produce. As she puts it, “Not only is locally produced meat and produce healthier for you, but it supports our economy.”
— Tad Wilkes, email@example.com