Turkey question

Dawgtired

Can anyone tell a real difference in taste between the various Turkey producers. If so, I’d love to hear which one you prefer.

Thanks!

SGH

Take what I say with a grain of salt here. I prefer the non brand or store brand turkeys. Why? Because I deep fry 99% percent of the turkeys I buy and the non brand is just as good if not better than the big names for deep frying. 

For the 1% of the time that I am going to smoke them I still buy the non/store brand. Why? Because they are just as good if not better in my opinion. Also as a added bonus, the store brand more often than not has not been prebrined. 

If I do buy a brand name it is always Honeysuckle. And I only buy them when they are on sale. 

SGH

It is akin to comparing Chupacabra meat to Catawampus meat. It’s more of a personal preference than anything.  

yellowdogbbq

My local store sells Honeysuckle cheap so that's what I buy.  I think the brand is not as important as how you prepare and cook the turkey.  

buzd504

SGH said:

It is akin to comparing Chupacabra meat to Catawampus meat. It’s more of a personal preference than anything.  

Yes, but Catawampus is so much easier to find.  I can go to the grocery and get Catawampus, and you pretty much have to kill your own Chupacabra (or know someone who did), and good luck doing that.

billt01

SGH said:

It is akin to comparing Chupacabra meat to Catawampus meat. It’s more of a personal preference than anything.  

Catawampus all the way

nolaegghead

If I have a choice I avoid ones that are injected with crap.

Foghorn

I've always preferred chupacabra, but that's probably because as I enjoy the meal I relish the fact that I killed it with my bare hands.

SGH

buzd504 said:

Yes, but Catawampus is so much easier to find.  

In our neck of the woods no doubt about it 👍

SciAggie

SGH said:

It is akin to comparing Chupacabra meat to Catawampus meat. It’s more of a personal preference than anything.  

Hold on there buddy... Chupacabras around here are stringy. You gotta brine ‘em and then give ‘em a long slow braise. Now what little Catawampus I’ve had was a lot more tender. It had much more fat and held up a lot better to other cooking styles. Must be regional differences, eh?

1911Man

I only have one option (most of the time) for a fresh turkey (either whole or breast section) in my neck of the ether. I go for the fresh version simply because it has far less salt/sodium content. Enough that I can easily taste the difference. I'm not the only family member that can taste the difference. 

Plus, I'm on a low sodium diet. 

I've not done a brine for anything in more than a few years. Pretty much due to the diet change. 

lkapigian

I've never brined nor injected a bird, compound butter under the skin and cavity , I've been pleased ....only fresh birds with no solution