Surprise! Rotten Butterball Turkey - Anyone Heard of Empire Turkeys?

[texastweeter]

Too late now, but a cured smoked turkey is sublime.

[texastweeter]

Kinda, but I just cure it, then smoke it necked. Kinda a cross between smoked turkey and ham. Get RAVE reviews over it. jfmorris

[hoovarmin]

Isn't that like the Turkey legs they sell at theme parks? If so, I'd be so down with that.

[texastweeter]

hoovarmin yessir, cept it's the whole damn turkey done that way!

[Donw]

Florida, long weekend, neighbors staying home, delayed trash pickup, new garden in backyard. Please take some video of you explaining the stench to the Police when they stop by. Bonus point of them digging up your backyard.🙂

[Jim White]

Pretty sure I can smell it from here.

[hoovarmin]

You guys are going to make me start to gag again. I may wheel my garbage can over to the middle school parking lot and abandon it.

[J-Melt]

This makes me glad we decided to do spatchcocked chickens on the OJB instead of a massive Turkey for two adults and two kids.

[jfmorris]

I almost went with chickens this year for the rotisserie, but chicken was double the cost or more of the turkeys I got.

[hoovarmin]

Chicken is superior to Turkey every day

[J-Melt]

Yeah, I thought I was getting a decent deal by getting 2 chickens for $.99 per pound, then I saw that Mariano had turkeys for $.69 per pound until yesterday. Oh well, as was noted, chicken tastes way better!

[hoovarmin]

The Empire bird is covered with feathers. Happy Thanksgiving.

[glitchy]

Those 6x mother pluckers didn’t do a very good job then.

[jfmorris]

Your saga never ends…. Keep on entertaining us! Kosher probably means they don’t blanch the bird before plucking or something to release the feathers.

[texastweeter]

Better get to scalding...

[SheilaAnn]

Holy wishbones, Batman! My opinion doesn’t matter at this point, because you’ve moved on. But dang! I’ve heard of empire. Never cooked one, though.

[Draznnl]

I’ve cooked Empire turkeys in the past. Watch your salt level.

[fzxdoc]

continued, hoovarmin , and here are the guidelines that I use, courtesy of Huskee :
Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.

[hoovarmin]

fzxdoc I just went to the Empire website and their recipe for cooking one of their holiday turkey's calls for an overnight brine with the standard 1 cup of kosher salt per gallon of water, so I think I'm in the clear. Like you said, turkey can handle a ton of salt. And since it doesn't taste good anyway, it needs all the help it can get 😂

[SheilaAnn]

hoovarmin that’s what gravy is for! 🤤🤤🤤

[Huskee]

All this talk of turkey lately, what's going on?

[Jim White]

Well, see, the Mayor of New York City...

Oops, wrong site.

[jehlydonuts]

It was probably a handling issue at the store (got thawed, sat around, someone found it and threw it in the freezer, sold to you), which should replace it. FWIW, I would probably spatchcock instead of a traditional roast, as timing is now short.