Looks like we are hosting this year, and I want to get the birds on hand today. I can buy fresh or frozen, and plan to dry brine for at least 24 hours.
Guidlines for fresh say store in fridge or 1-2 days max. Frozen, I'd have to start the thaw almost right away. So just how long can you keep a fresh bird?
Yup, wouldn't try to keep a bird fresh that long. But you should be fine buying frozen today. Rule of thumb as I understand it is one day of thaw time in the fridge per 5 lbs or so. We've got a 16-pounder so I'll be bringing it in to the fridge tomorrow night probably.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Most of the local stores here don't seem to have fresh this year, or not as many as in the past - which was to be expected due to the culling of turkeys this year (bird flu). I've bought fresh many years, but plan to go buy frozen tonight, at Kroger most likely. Do what DaveD said and thaw 1 day per each 4-5 pounds. I am hoping to get two 12 pounders instead of my usual 20 pound monster, and that will mean thawing for about 3 days. I'll usually unpack and prep the bird on Wednesday night - rinse the cavity, salt, season, spatchcock, etc, then put it in the garage fridge uncovered overnight for the Thursday cook.
I would be surprised if a "fresh" bird you bought in a grocery store had been slaughtered in the last 24 hours, 48 even. I would also be surprised if the truck-load of fresh birds the grocery received got sold out every day or so. I suspect they are sitting around longer than the guidelines state. So unless you are getting it directly from a farm, I would probably stick to frozen.
Last edited by Murdy; November 17, 2022, 02:56 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Got a 25# plus frozen. It's a Shady Brook Farms bird. On the packaging it says for this size 6-7 days in refrigerator. My wife said it could be taken out on the 20th. I suggested if that is what she's planning, please have a back up dinner ready as the bird will be frozen on TG morning. Could be interesting tomorrow when I say I'm bringing it up out of the freezer.
Please tell your wife it needs to come out of the freezer and into the fridge TONIGHT. I wouldn't even wait until tomorrow - after all, you will want to prep the turkey Wednesday night. Wednesday is only 6 days from today.
I've been there with a 25 bird that was still frozen in the middle on Thanksgiving, and with birds that were only out for 3-4 days and I remember filling the bathtub with cold water and floating turkeys in it (in their plastic still!). It was a nightmare. And dinner was late.
Last edited by jfmorris; November 17, 2022, 05:02 PM.
I would go by the sell buy date if fresh as long as it is still in the thick plastic wrap. For a frozen turkey I would place it in a large container filled with water. Think big block of ice and monitor water temp.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
All this talk of "two days" for fresh nearly panicked me. I just bought two bone-in fresh turkey breasts this morning. A quick look shows "sell by" dates of the 25th and 28th. So are parts treated differently? Why is there so much time left on mine?
All this talk of "two days" for fresh nearly panicked me. I just bought two bone-in fresh turkey breasts this morning. A quick look shows "sell by" dates of the 25th and 28th. So are parts treated differently? Why is there so much time left on mine?
I think 2 days is conservative to a fault. 4 days would be fine. There's no way in hell I'd let any fresh meat go 7-10 days aside from cryovacced stuff. So i wouldn't buy a turkey breast today and expect to cook it on the 28th.
PS: I said 'Tuesday' above just off the top of my head but Sunday would be fine. I just think about serving a bird to friends and family and I'd rather err on the side of caution.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
We were our at a couple stores to round stuff for next week. My wife wanted to get a turkey breast, like a 25 plus pound turkey isn't enough. Oh, I didn't mention this, she makes her Thanksgiving sauce it includes sausage braciole, and meatballs. Paired with ravioli. It is Fridays meal along with leftover turkey which there always is. In a pinch....
They said frozen on the packaging but were not. I highly recommended not to purchase. She agreed.
Update: she went back today and found the lead butcher and asked for a frozen one. Went in the back and now we have a little over than 6# breast along with 25# plus turkey. I think we're all set.
Last edited by RichieB; November 19, 2022, 12:43 PM.
I just bought my “fresh” turkey today from Whole Foods. It is wrapped in the white bag and says used by 11/28. I will spatchcock and put it in a buttermilk brine (a first for me - I usually dry brine) on Tuesday.
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