ratings of turkeys?

Parent Cafe
1

<p>No, not certain politicians but the kind many of us have on our Thanksgiving tables.</p>

<p>Within the past week I read an article that rated about a dozen brands of turkeys, including those from the mass supermarket, such as Butterball, kosher, various “boutique” (my wording) brands, etc. I’ve done a search on the NY Times and LA TIMES and can’t find it. (Though filtering out all articles having to do with the country, as opposed to the fowl, was an exasperating exercise.)</p>

<p>Has anyone seen this or a similar article they can reference?</p>

2

<p>Oh please. Go to your local store and see if they have a local turkey farmer they buy from that you can pre-order. There’s been one in every city I’ve lived in and those turkeys were great.</p>

<p>I buy cheap wings in advance and simmer them to make the stock for my gravy, though.</p>

3

<p>I googled “cooks illustrated best turkeys”, because I’m pretty sure I read an article in their latest issue. This came up which looks like it might serve your purposes: <a href="http://www.seriouseats.com/tags/required_eating/Cook’s%20Illustrated"&gt;http://www.seriouseats.com/tags/required_eating/Cook’s%20Illustrated&lt;/a&gt; </p>

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4

<p>What’s wrong with some sliced turkey from the deli and canned gravy. Add that to some boxed stuffing and dehydrated mashed potatoes and you’re all set!</p>

5

<p>I know that Eberly organic turkeys topped the list in a New York Times rating of the turkeys, but that was some years ago - there could be newer lines out now. I’ve used the Eberly as well as the free range turkeys from Whole Foods (neither one are frozen, which I like) and have found them both excellent. You have to order ahead.</p>

6

<p>Empire brand (kosher) turkeys also get high ratings. I’m of the opinion that practically any turkey (including frozen) can be made to taste great if well- seasoned and cooked properly.</p>

7

<p>Just to be precise, salting turkeys is not part of the slaughtering process; it’s part of the process that makes the properly-slaughtered turkey kosher. (Soaking and salting is part of the process for any meat or fowl, not just turkey.)</p>

<p>With that in mind, be careful - don’t ever add salt to a kosher turkey before cooking, no matter what recipe you’re using. That’s the easiest way to make it inedible.</p>

8

<p>We always cook the Empire kosher turkey…comes out great every year! The trick is to use cooking spray to throughly coat the bird before roasting. It keeps the moisture in and the skin crispy.</p>

9

<p>This is from last year:</p>

<p><a href=“http://www.nytimes.com/2006/11/08/dining/08tast.html[/url]”>http://www.nytimes.com/2006/11/08/dining/08tast.html&lt;/a&gt;&lt;/p&gt;

10

<p>In the Trader Joe’s Thanksgiving flyer it says they are carrying frozen kosher turkeys. The chicken they carry in at least our local TJ is the Aaron’s best brand so I am assuming it would be a good chance that the turkey’s are Aaron’s. I think they also are selling non kosher brined turkeys.
I usually go to my MIL’s so have not cooked to many turkeys but I did one year cook an Empire bird and it was delicious.</p>

11

<p>And if anyone doesn’t want to cook a turkey, or doesn’t feed enough to make a full turkey, try the Empire barbecued turkey breast. I’m not a fan of turkey, but that was delicious!</p>

12

<p>I want to buy a fried turkey in Seattle. Anyone want to do one for me? I had one once and it was the best I ever had.</p>

13

<p>I find that Empire can be on the salty side, and the free-range from Whole Foods tastes the same as the generic brand at the supermarket, but at least with the free-range, it’s supporting the local farmer. I actually prefer the chicken from the Amish farmer’s market - now I’m wondering if they’re selling turkeys this year and if they’re free-range.</p>

14

<p>This is not a gourmet brand, but I have always cooked a Shady Brook brand fresh (not frozen) turkey, and it has always been very juicy and flavorful. My guests always compliment me on how good the turkey is and ask me what kind it is, how I cooked it, etc. </p>

<p>[Shady</a> Brook Farms® : Products](<a href=“http://www.shadybrookfarms.com/product.do?productId=181]Shady”>http://www.shadybrookfarms.com/product.do?productId=181)</p>

<p>This brand of turkey is “minimally processed” and is not injected with basting liquid or other such stuff, unlike the frozen Shady Brook, Butterball, and other brands. It is not extremely expensive and I highly recommend it.</p>

15

<p>Doesn’t matter to me. Give me any edible bird. I’ll brine it, and then put it to turn on the spit for several hours. Stunning.</p>

16

<p>I buy whichever is the cheapest on sale at the grocery store. Last year I brought that one and my sister bought one of those “fresh free range” turkeys. Mine was better.</p>

17

<p>“I want to buy a fried turkey in Seattle. Anyone want to do one for me? I had one once and it was the best I ever had.”</p>

<p>Had to smile when I read this… Thanksgiving has almost become as busy for fire departments because of fried turkey and the houses that catch on fire from the 20 gallons of flaming oil… Lost the carport, but the turkey was delicous.</p>

18

<p>“Doesn’t matter to me. Give me any edible bird. I’ll brine it, and then put it to turn on the spit for several hours. Stunning”</p>

<p>I brine and roast… you’re absolutely right brining makes the best turkey meat ever. I use Alton Brown’s reciepe for the brine. It can cost more than the bird, but man, you’ll never eat dry bland turkey again…</p>

19

<p>Off topic somewhat but - </p>

<p>This time of year a number of stores offer 2 for 1 turkeys or free turkeys with a minimum grocery purchase. Get yourself some of those extra turkeys, the biggest they’ll allow, and donate them to a local food bank. We’ve done this many times and the food banks are very happy to receive the turkeys. One turkey feeds a lot of people.</p>

20

<p>I didn’t know that they were rating us turkeys? I should have put on more “old Spice.” The Hens should use more “Chanel” rather than the Zest.</p>