My turkey game leaves much to be desired because I'm not a fan of turkey. But my sweet wife is, so I want to get one for this year that is higher quality than the one I purchased last year at Publix for $7. Anyone have a great online source? We do have a Whole Foods and a Fresh Market nearby. Anyone familiar with the quality of their turkeys?
-
-
We get the Fresh Market fresh turkeys every year, have for probably 8 years now. For us its worth the higher price over the standard frozen turkeys from the other stores.
-
They also have really good pies if you don't want to make one...and grab some of their pillow cookies while you're there...Comment
-
I have bought free range, organic, and a variety of “special” turkeys over the years. Last year was the pricey heritage one at Fresh Market versus the regular version. I think it was $1 extra per pound.
This year, I have given up on fancy turkeys and I am doing Butterball. I just don’t see a flavor or quality difference for the premium price and any year to year change is solely due to the quality of the recipe and my own execution.
I am doing Chef John Pierre’s turkey recipe this year or maybe Meathead’s new Butterball one that was just posted. I have found that the best turkeys are heavily buttered for extra flavor.Comment
-
This is the best turkey video and recipe I have seen. His carving tips are game changing so you have to check them out.Comment
-
I always get my turkey at Whole Foods and have been pleased with the results. I aim for 12-14 lb fresh turkey and I think they were about $2.50/lb last year for the regular turkey and a $1/lb more for organic. I don't get any pre-brined, etc. I buy the weekend before and start dry brining Monday or Tuesday night.Comment
-
I know I am a complete minority here. I typically buy a 25 lb butterball. I brine my turkey and fill it full of aromatics and it really is good. I am also a huge fan of turkey and cook them year around.Comment
-
Yes, they are. This is a long standing debate. They are “pre-basted”. That is part of the processing and from what I read a very small percentage. But I honestly do not know. By FDA standards, I believe they are still considered fresh. I have always brined and cooked the same way I would any other turkey and honestly do not notice any difference at all. Just me. Like I said, I know this is not the most popular method but one that has always worked for me. -
Don't feel bad, I do the exact same thing, minus the aromatics. And to be honest, I don't even get the Butterball brand, I just get the cheapest generic I can find. And I buy as many as I can (my record was 12). Though many disagree, I still think a wet brine delivers the moistest turkey (I do it in a picnic-style cooler and leave it outside in the winter). A dry brine though, gives a more flavorful turkey (which I do in the summer).
-
-
We just got a turkey from Wild Fork, labeled as organic and vegetable-fed, for $3.38/lb ($7.44/kg). We chose the 10-16 lb range and ours weighs in at 16.2. Arrived frozen solid, as advertised. Also got a 6.5lb/3kg bone-in breast in case some potential family visitation actually takes place. Last year, we got ours from CrowdCow and were quite happy with it. Don't remember the cost details but I'm sure it was more expensive than WF. Here's the link:
We got fresh birds from a local butcher for years when we lived in Texas, and did so again our first year here, and it was pretty good as I recall but nothing that stands out. We'll see how this one goes...
Comment
-
Been deep fryin those yard bird's for about 20+ years, I inject them with Cajun, butter balls are fine, even the cheeper brand one's are not bad deep fryed. I'm not a fan of turkey either. But deep frying makes them more palatable. Usually do 3 - about 14 lbs. As we have a few over (25-30) and my wife like's to send every one home with left overs that wants them. Don't be afraid of a turkey that has been pre injected. Keeps them more moist, nothing worse than a dried out turkey.Comment
-
There's free-range turkeys walking around all over here that only cost a hunting license. Grab a gun or bow and have at it!Comment
-
I thought it was just a standard injection with a salt solution? I looked at Whole Foods last year and ended up with a butterball. No complaints and will do it again this year. We eat Turkey once a year. Last year we made 2. I spatchcocked and smoked mine on the WSM with one of Meatheads rub, I think. I melt butter and inject it into my bird. My wife did hers in the oven on a roasting pan. Butterball as well. If we host we’re just going to pick up another one.Comment
-
I was a little off in my memory of the Fresh Market size ranges. They are actually:
Fresh Whole Antibiotic Free Turkey
Available in 10-14 lb, 16-20 lb, 20-24 lb
(from https://www.thefreshmarket.com/turkey )
Online ordering is supposed to start today or tomorrow. Don't see it yet this morning, I'll check again later.Comment
-
I'd pass on Walmart boids, the last one we brought from there looked like it got dragged to the store behind the trailer when we un-wrapped it.
Most of skin was missing and one breast mutilated.Comment
-
My butcher said that there is likely to be a turkey shortage. My wife found one at a grocery store. 20 lbs. for $32. The store only had one left and there were 30 people waiting behind her to buy it if she didn't
Comment
Comment