Ingredient of the Week: Ethically-raised turkeys

Nov 19, 2013, 3:24 PM | Updated: Nov 22, 2013, 3:03 pm

Whole Foods holds all their meat to a five-step creed, allowing you to get an ethically-raised turkey for Thanksgiving. (File Photo)

(File Photo)

We’re in the midst of the organic revolution, which means you can get farm-fresh, organically-grown, and ethically-raised foods, including your turkey for Thanksgiving.

When looking for a turkey this Thanksgiving, chef Tom Douglas recommends going as natural as possible. “The things that I look for are Northwest and natural: I try to be local and as natural as possible. No antibiotics, no animal byproducts, no GMOs,” he says.

Helping move the sustainable movement along is Whole Foods. They have a 5-step creed that can help you buy ethical meats.

“Step one:” says Tom, “animals live their lives with room to stretch their legs and space to move around. No crates, no cages.” Chef Thierry Rautureau adds that, while this seems impossible, it’s actually not. “It makes them have a better flavor,” he says.

Step two: animals are provided with enrichment and encouraged in behavior that is natural to them. “Like a bale of hay or straw for chickens to peck at or a bowling ball for a pig to shove around,” Tom says.

Step three: pigs, chickens and turkeys might live in buildings, but each and every one of them have access to outdoor areas.

Step four: animals are pasture-centered. Chickens get to forage, pigs get to wallow, and cattle get to roam.

Step five: the well-being of the animals is the primary focus. Efficiency and economy are secondary.

“I thought it was a really reasonable and nice way to think about your Thanksgiving turkey,” says Tom.

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

Seattle Kitchen Ingredients

Cherries are a summer favorite. (AP Photo/The Herald-Palladium, Don Campbell)...

Ingredient of the Week: Bing Cherries

Cherries are a summer favorite.

10 years ago

Strawberries are in season and chef Thierry Rautureau says it’s a sign of summer. (AP photo)...

Ingredient of the week: Washington Strawberries

When chef Thierry Rautureau shops for strawberries, he likes to let them ripen as much as possible.

10 years ago

Get into the spirit of summer with chefs Tom Douglas and Thierry Rautureau, as they talk about thei...

Cait Walsh

Ingredient of the Week: Grilling

What do world famous chefs like to throw on the grill? Seattle chefs Tom Douglas and Thierry Rautureau have their favorites.

10 years ago

Cait Walsh

Ingredient of the Week: Peas

"This is the time of the year when everyone should be getting their peas in the ground," says chef Tom Douglas, and if you have gotten them in early enough you can harvest pea vines.

10 years ago

Cait Walsh

Ingredient of the Week: Balsamic Vinegar

"There's only two consortia who produce balsamic vinegar," says chef Tom Douglas. "One in Mordova and in neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes."

10 years ago

Cait Walsh

Ingredient of the Week: Mangos

Mangos are the ultimate summer fruit, so prep for the sunshine with some of chefs Tom Douglas and Thierry Rautureau's favorite ways to eat these delicious fruits.

10 years ago

Ingredient of the Week: Ethically-raised turkeys