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First post here (been browsing for a while)

Wife has officially declared me the turkey man for Christmas. I am in charge of all logistics as well as cooking the bird (NOT in her oven). I plan to do the apple brined turkey recipe on my WSM that seems to get rave reviews here.

So - how much does the quality of the bird matter? Should I try to find a turkey farm, go to the local butcher or is the supermarket fine? I realize I want a "natural" bird ie. not already brined.
 
Posts: 2 | Registered: December 11, 2008Reply With QuoteEdit or Delete MessageReport This Post
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quote:
Originally posted by Steve Dewey:
First post here (been browsing for a while)

Wife has officially declared me the turkey man for Christmas. I am in charge of all logistics as well as cooking the bird (NOT in her oven). I plan to do the apple brined turkey recipe on my WSM that seems to get rave reviews here.

So - how much does the quality of the bird matter? Should I try to find a turkey farm, go to the local butcher or is the supermarket fine? I realize I want a "natural" bird ie. not already brined.


A turkey from the grocer will work fine. Read the Nutritional Information to ensure you're getting an unenhanced bird. If it has not been enhanced the sodium will be under 100mg per serving. I have seen Shady Brook birds marked as 'All Natural' (which they are) but they've been processed and enhanced with a solution.


Larry Wolfe

 
Posts: 4107 | Location: Virginia | Registered: April 28, 2004Reply With QuoteEdit or Delete MessageReport This Post
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Steve, Eric posted a link to a Cooks Illustrated in another thread about Turkeys, fresh frozen, kosher, etc. Click on the link and read the article. Seems in that taste test frozen birds where choosen over fresh for being moister and less tough than fresh birds. Link to his post. HTH


"When I die, I'll donate my body to science too see how big my smoke ring is "
Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
 
Posts: 8477 | Location: Lancaster, Pa | Registered: July 05, 2002Reply With QuoteEdit or Delete MessageReport This Post
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Thanks Guys I'm getting hungry just thinking about it
 
Posts: 2 | Registered: December 11, 2008Reply With QuoteEdit or Delete MessageReport This Post
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I did a fresh natural free range bird and a previously frozen butterball enhanced bird (cheaper) bird side by side on Thanksgiving and could tell very little difference between the two birds. HTH.


Baba Booey to you all!

WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado (Stoked)
 
Posts: 2629 | Location: California | Registered: April 29, 2007Reply With QuoteEdit or Delete MessageReport This Post
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I'm with Larry, I watch for the under $1/lb sales and dig through the freezer searching for anatomically correct birds.

I got 48lbs of turkey for xmas for $1/lb Big Grin.

This message has been edited. Last edited by: Shawn W,
 
Posts: 3008 | Location: Calgary, Alberta, Canada | Registered: June 01, 2004Reply With QuoteEdit or Delete MessageReport This Post
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quote:
Originally posted by Shawn W:
I'm with Larry, I watch for the under $1/lb sales and dig through the freezer searching for anatomically correct birds.

I got 48lbs of turkey for xmas for $1/lb Big Grin.


$1lb you got hosed Shawn! They had them on sale here for $ .49lb! LOL You would think my freezer would be full of Turkey.... Confused


Larry Wolfe

 
Posts: 4107 | Location: Virginia | Registered: April 28, 2004Reply With QuoteEdit or Delete MessageReport This Post
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if only ... never that cheap here my friend, for that price I'd be grinding, making sausage ... it'd be the new hamburger I think ... cmon kids, eat yer turkey tacos
 
Posts: 3008 | Location: Calgary, Alberta, Canada | Registered: June 01, 2004Reply With QuoteEdit or Delete MessageReport This Post
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