Let's Talk Shopping For A Turkey

Tractor

It would be cool to know what type of turkey everyone is buying. Please post what's worked best for you and if you've used free-range and/or organic, did you really notice much difference? THANKS.

mad max beyond eggdome

Tractor,
i've been buyng shady brooks farm fresh turkeys for years now. ...always had a nice consistent texture and taste in my book. . .while fresh, they are most certainly not organic or free range (they are a factory bird) .. .of course, the washington post rated 4 different birds in yesterday's food section, and shady brook farms finished last, but oh well, i plan on buying one again this year anyway .. .

J Appledog

Tractor, [p]Your basic options are Kosher, free range, organic, "fresh" (never been below 26°), frozen, previously frozen, natural or enhanced. Or a combination. Hormones are not approved for use in the production of turkey in the U.S.[p]I've cooked gobs of turkeys on Weber kettles & BGEs over the years & I've taught a number of turkey grilling classes. Brined, fresh (free range, if available) always come out the best.[p]JCA[p]

Celtic Wolf

mad max beyond eggdome,[p] Shady Brook tops my list too. Used to be Carolina Turkey till Butterball bought them out. Now it's hard to find one of their fresh birds.[p]

George

J Appledog,[p]how do the Kosher birds turn out? i always thought that Kosher birds were basically high quality birds that have already been brined...

Celtic Wolf

Celtic Wolf,[p] Now if I ever get back to Upstate NY before Thanksgiving or Christmas I will ALWAYS pick up a fresh Plainville Turkey Farms Bird. My first ex-wife once asked them how fresh the bird was. The guy laughed and said it walked across the street this morning.

fishlessman

Tractor,
broad breasted white holland turkeys raised at a local farm. never had a bad one. after the holidays i look for a kosher frozen bird that comes in a maroon package, dont know what brand it is, but for the holidays we have always had birds from raymonds turkey farm which is just across town from me
[ul][li]from here[/ul]

J Appledog

George, [p]Kosher turkey is raised and processed in accordance with Jewish religious law and is clearly labeled as kosher. These turkeys are hand-slaughtered rather than killed by machine, and the carcass is buried in salt for about an hour and rinsed to remove blood and impurities before packaging, in what amounts to a short brining process. Empire Kosher is one of the largest producers of kosher turkeys in the United States and has a detailed description of the koshering process on its Web site.[p]I have never cooked one. I just found out that my local grocery store can get them via special order but we have many fresh, free range birds available to us here so that I've never thought to cook one.

[ul][li]Empire Kosher[/ul]

Herm

Celtic Wolf,[p]The turkey that I buy on Sunday is being "prepped" today. There's a turkey farm down around the corner from me that sells fresh turkeys on the Sunday before Thanksgiving. At 9am, the line to buy them is down the road. It is without a doubt the best turkey I've ever tasted.

YB

J Appledog,
Can I please have your brine recipe Julie...Thanks
Larry

Wardster

YB,
You will love it Larry. I have been using it for 4 years and I'm afraid to change it with so many anticipating that bird!!!
Don't forget the apples and the orange in the cavity!!

YB

Wardster,
Thanks Billy...I will go right by her recipe.
Larry

J Appledog

YB,[p]This recipe has been modified from one I got from Cat years ago. It was originally credited to California cookbook author, chef & teacher John Ash.[p]TURKEY BRINE RECIPE[p]1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed[p]Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves*
1 tablespoon Mrs. Dog’s Jamaican Jerk Marinade**
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes, or a couple of chipotles
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs[p]Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-3 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)[p]Rinse twice and air dry in refrigerator overnight. [p]* I use allspice leaves as well
** optional[p]
Cook the bird to 161° in the breast.[p]

YB

J Appledog,
Thank you...I will use this recipe next week.
Larry

YB

J Appledog,
I also heard you have a great recipe for scalloped oysters would you please share it with us.
Larry

J Appledog

Be happy to, YB![p]SCALLOPED OYSTERS[p]My family always enjoys scalloped oysters and bubbly wine on Thanksgiving while the turkey is cooking.[p]• 1 pint oysters with their liquor
• 2 cups (at least) saltine or Ritz cracker crumbs (I like Ritz)
• 1/2 cup butter, melted
• 1/4 cup half and half ( I usually use whole milk)
• 1/4 cup oyster liquor
• 1 tablespoon parsley, chopped
• 1/2 teaspoon Worcestershire sauce
• salt, pepper to taste[p]Drain oysters, reserving liquor. Mix cracker crumbs with melted butter and place 1/3 in bottom of a greased baking dish. Cover with half the oysters, placed “shoulder to shoulder”. Sprinkle oysters generously with pepper. Add another layer of cracker crumbs and place remaining oysters on top. Sprinkle with more pepper.
Make sauce by combining cream, oyster liquor, parsley, and Worcestershire sauce and season to taste with salt. Pour sauce over oysters and top with final layer of cracker crumbs.[p]Bake at 375° for about 35 minutes

YB

J Appledog,
Thanks...That sounds wonderful.
Larry

Clay Q

Tractor,
Iowa Amish turkey, fresh with the feathers removed and the head cut off. No injections or additives, just plain regular turkey, 14#'er. Going for a brine using a Rubbermaid water cooler as the brine bucket. I want injection free because my brine will do the job of salting and seasoning. Well, to each their own,... I like my brined and egged Amish turkey better than Mom's, sister inlaw's, sister's and aunt's. I have the egg and Mad Max advantage.

BOBBO

Tractor,
Last year was the first year i used a frsh Turkey..I used a brine recipe from Steven Raichlen,from his BBQ USA book.I have to say it was the best Turkey we ever had.The turkey was a Ho-Ka Brand

Unknown

I have always preferred fresh turkey but I can't say that organic/free range adds any difference to the taste. The price is the biggest difference that I can see.

Tractor

I've been using the John Ash brine for several years, too. I haven't ever used the modified version, but the additions sound good. I know the original is incredible! Thanks for posting those mods, I may try that this year.

EGGOMANIAC

J Appledog,[p]WOW - this I gotta try. [p]Your hot sauce ROCKS! (right along with the mustard:-)

EGGOMANIAC

Tractor,[p]Butterball for life, a buck a pound. I would like to try a fancy schmancy organic roam around salt bathed one some day though.[p]I've even been know to throw down on a Honeysuckle White.

J Appledog

Thanks, EGGOMANIAC!

BigT

Tractor,[p]Publix fresh 13.2 lbs.[p]Will buy frenched bone in pork loin next Mon/Tues.[p]Loading eggs for trip to Memphis Wednesday.[p]Back to Nashville Friday.[p]Big T