The only time I cook turkey is at Thanksgiving because I'm just not crazy about it, so my Turkey IQ is quite low. I want to do a trial run and need a get a turkey for it that is not pre-injected. I think that rules out most options available at the grocery stores? Anyway, I could use some advice from you Turkey pros on where to get a decent turkey that isn't pre-treated in any way? Thanks in advance!
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I’d search the Instacart app for organic turkeys in your area. If you have a Fresh Market or a local butcher, that would be ideal. Otherwise https://www.crowdcow.com/ or https://wildforkfoods.com/products/O...LB-Plainville/ . Personally, I have done the organic and free range turkeys and found it makes no difference to flavor. I usually stick with Butterball though this year, I wanted to support our local and new butcher.-
Yeah, Butterball usually has some level of pre-seasoning. I buy it because it is it is known quality and a reliable bird. I know how to work with it and it is cheap. I don’t see the need to go cheaper and deal with extra junk or some weird supplier. I don’t think the organic turkey is worth the extra money but I definitely think you should try it once and decide for yourself.
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hoovarmin shoot for a diesel turkey, if you can’t get local. With all due respect, I don’t see many turkey farmers in FL.
Diestel does a great job. Look for a rating of 3 or 4 or 5. 5 being the most expensive (sustainable and stuff). Any heritage bird will have a very low ratio of breast meat to the rest of the bird.Comment
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There is a bit of difference between organic, and heritage, I think. Here on the "left coast" there are a few farmers that have turkeys that are organic, free range pastured, heritage, but they usually require deposits/orders much earlier than this. I wouldn't expect to be able to luck into one this late. For straight organic supermarket type, with no pre-brining or injected stuff, I would check Whole Foods, Fresh Market, or Sprouts. You should have all those in your area. I have gotten organic turkey breasts at Sprouts, even not in November, that were good. My Costco usually has a selection of organic turkeys, but they tend to swoop in the last couple of weeks before Thanksgiving, then go away. I was just there Sunday and no turkeys yet. Like their whole chickens, they will have a big vat of basic turkeys (usually Butterball, IIRC) and will have some organic non preseasoned at one end.Comment
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I have tried MANY turkeys in my time. So far I have not been able to beat a butterball.Comment
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hoovarmin I'd dry brine if it's in the low 200s, go lightly if it's in the 300s, and consider skipping or vastly lightening the dry brine if in the 400s. This is of course simply a guideline that I personally use, I can't say it will work perfectly for you. I've dry brined Butterballs.
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Search turkey farm near me. I always get one from a local place. and as far as cooking, here you go buddy. From cook’s illustrated the best recipe cookbook. I don’t put stuffing inside the bird. The brine is critical. And cooking upside down first is a great strategy. Just be careful not to tear the skin when you flip it breast side up. Perfect turkey every time.
Last edited by JCBBQ; November 7, 2023, 07:52 AM.Comment
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For years, I started buying Kosher turkeys as they are pre-brined, but not injected. Trader Joe's also sells pre-brined, non-injected birds. However, this year I am back to buying Butterball. I cooked one not long ago to see if there was a noticeable difference, but really could not notice a difference in texture or taste. And I always spatchcock and use Serious Eats method of hot and fast cooking. Comes out wonderful every time.Comment
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hoovarmin. No, no brining. BBs are already “treated”. I would have to look, but they are named Butterball due to that treatment.
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Dave, Thanksgiving is stressful enough without having to worry about the turkey cook. I wouldn’t waste time worrying about which kind of turkey to get. I’m with the others who say just get you a good ol’ Butterball Turkey. There’s a reason they’re the #1 best selling turkey here in the U.S. I’m not much of a fan of smoked turkey myself. [ducks beer bottles]. The best turkey I’ve had was also done using the simplest cooking method, either in the oven in a roasting pan, or using just a good old countertop electric roaster oven.
It’s no secret I’m a fan of Tony Chachere’s and that’s because it’s just such a great all around seasoning. It’s the only seasoning I put on my turkey. Before placing it in a 350* roaster, I just sprinkle it liberally inside and out with Tony’s, nothing else. Back when we had big get togethers for Thanksgiving, I always did it this way, and it was a big hit with everyone, even the kids. During the cook, just baste it 3 or 4 times with the juices. The entire turkey, including the breasts, was always juicy and flavorful. This is my favorite stress free way to cook a turkey, pretty sure you’d like it too.Comment
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I too like Butterball Turkey and roast it with stuffing in the roasting bag in the oven. Always great. I was at our local Publix in Chattanooga and saw a Publix's branded turkey labeled with a Butterball logo and description. Interesting. BTW, years ago I watched a Modern Marvels tv show on Butterball and their safety and cleanliness of their process was impressive. I don't ever remember a food safety recall on Butterball turkeys. I have also cooked a turkey on my Kettle with the rotisserie and it also great, just no stuffing inside the bird. I look forward to smoking a turkey someday. My youngest son roasts his on his BGE and he does brine it the day before and it's always very good. He uses the brine and rub from Lane's.Last edited by Purc; November 7, 2023, 08:53 AM.Comment
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Hey Dave, have you looked at Meathead's turkey primer on the free side? You can hit one out of the park using it as your guide. I don't worry so much about a pre-brined bird anymore and Butterballs are just fine. Using a salt-free rub of choice and proper cooking technique is the key to success. IMHO, of course.Comment
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Appreciate the great advice and I would go with the Butterball, but I really want to do my own brine (since I already paid for all the materials.) I know nothing other than salt and water passes into the meat, but I'm not going to do a rinse so there will be loads of flavor on the skin and I'm going to inject as well, as per the recipe. Soooo, I went to the doctor today, and there just so happens to be a Sprouts right across the street. I picked up two organic (which doesn't mean much to me at all) frozen young turkeys with no pretreatment. Hope they are worth the $40 each I paid for them. I'm gonna make one this weekend as a trial run and another for the big day. Thanks everyone.Comment
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