Posted on 11/21/2021 8:38:10 AM PST by mylife
Purchasing and preparing the turkey for Thanksgiving has taken on a kind of mythical status through the years. It's a big hunk of poultry that you only cook once a year, so taking the care to properly store, thaw, and cook the big bird in time for a glorious entrance to the harvest table can be tricky. While it may not be as easy to control for seasonings, cooking times, and temperatures, there is one easy way to start off your Thanksgiving feast preparation on the right foot: Buy the best bird.
To help you decide which turkey to buy for this Thanksgiving, we bought, roasted, and tasted five brand-name frozen turkeys from the supermarket. We had taste testers judge the birds based on tenderness, texture, and flavor to determine a winner.
Here's how we did it. We visited three local grocery stores—Food Lion, Harris Teeter, and Whole Foods—to source our big birds. They were all frozen and ranged in the 12–14-pound range. Two of the birds were not injected or didn't have any added salt, while the other three were already brined in the bag.
(Excerpt) Read more at eatthis.com ...
My greatgrand parents had a farm across from a turkey farm. Usually that was OK, but some summer days? peeeyewwww
Invest in a, “Barely Fits In Your Oven,” roasting pot with a lid. I’ve never screwed up a turkey using these -regardless the brand.
They have great monthly sales on meat.
Sounds OK to me.
Good luck!
Yessir.
I know, the smell is horrendous. We would scald the chickens to pluck them after we butchered them for the freezer, and I always hated that time of year. The stench was unreal. We o ,y had a smaller coop for,the chickens and ducks, but itmwas still quite ripe on got summer days. Luckily our house was at .east an 1/8th mile from other houses, but they all had small farms too, so everyone was fairly used to it.
exactly!!!
We started frying our turkeys about 20 years ago, wouldn’t have it any other way now!
just follow the instructions, it just like a chicken.
We’re eating out!...Cracker Barrel
I always use a turkey bag too. And then slow cook them. No need to fuss and muss over them.
It all boils down to how you prepare the turkey. Turkey meat is turkey meat and to me the best way is to cook the darn thing upside down breast facing the bottom of the pan. That way all the juices make their way to the bottom of the turkey breast and makes it nice and tender. The last hour face up and brown ...Works like a charm for me every time.
Yep! I have that exact same one. You can even put 2 whole chickens side by side in there. Lasagna, even. I love that pot.
I inherited my moms. Awesome roasting pan!
I have a small family, so I get a 4 lb boneless breast, cut it into about 1/4” slices and grill them over charcoal and applewood. I do the stuffing separately in the oven and just use envelope turkey gravy mix with a little added cumin. Once the turkey’s off the grill, I grill some salted, diced squash with dried cranberries and dinner is served. Cheap, easy, tasty with very little clean up.
Spatchcocking results in a bird that looks like it was run over--repeatedly. If the video doesn't do the trick, you could always put the turkey out on a busy street for an hour...
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.