Expert's Guide to Shopping for Turkey
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- Опубліковано 7 лис 2022
- Ingredient expert Jack Bishop shares tips for buying turkey.
Read our turkey review: cooks.io/3DnfFDr
Get the recipe One-Pan Turkey Breast and Stuffing: cooks.io/3z99mkk
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Iv found the best turkey to serve on Thanksgiving is prime rib.
What part of the turkey does that come from?
Thank you so much for this. You made my day
@@rjwohlman The cow, duh.
@@MalleusSemperVictor Oh no! Someone doesn't know how jokes work...
@@rjwohlman I was being flippant, sir.
We bought a Mary’s heritage turkey this year for $27 or $3 a pound for a 9lb bird. This type of turkey is actually more similar to the type of turkey, or chompipe as we call it, that we eat in Central America, where the larger turkeys that are raised with more white breast meat are not commonly found. To roast it, the night before the bird is washed inside and out with lime juice, let it store in the fridge overnight to crisp up a bit, and stuff the used lime peels into the cavity, truss, and roast slowly. For us it would be traditional to baste the turkey skin with seasoned mustard so the finished bird has an almost yellow appearance from the mustard. After roasting the bird is sliced, and then we make a special turkey sandwich out of it called panes con pavo (we only use the word pavo for cooked sliced turkey and the word chompipe for whole roasted turkey), which is the sliced roasted turkey allowed to simmer in a rich tomato sauce thickened with pumpkin seeds and spices served in a large roll with cucumber, radish, watercress, more of the tomato sauce, and crema or a sour cream like mixture - a great way to use leftover Turkey.
I used to sell free range natural turkeys, when I worked at a natural food store in Portland, Oregon. I told people not to stuff the bird. Follow the cooking directions on the label exactly for the bird to come out correctly and the people that didn't mess with the bird had a wonderful turkey and the people that decided they wouldn't listen to me had a terrible turkey. So if you decide you're going to buy a free range natural turkey, the best thing to do is just leave it alone and cook it like the label says. Just some friendly advice.
Thank you for the input. I appreciate it. But why no stuffing in the bird? How does that affect the bird's flavor?
@@ricksamericana749 I think to cook the stuffing properly you would need to overcook the turkey or your stuffing would be raw.
I always cook the stuffing on the side. It tastes better, and there's no risk to getting sick from undercooked stuffing. We did the same in the service, they never stuff a bird, so unsanitary.
My way or the highway!
I was asking @Nancy how not stuffing the turkey impacts the flavor of the turkey.
Thanks for the great information 👍.
Thank you very very good
I'd rather spend 49 cents a pound on a loss leader (kroger) than 10x that on a heritage bird. They taste fine and its easy to work around them being brined.
Great info. Thanks for doing this one.
Factoid: "The term fresh may ONLY be placed on raw poultry that has never been below 26° F. ( -3.3 °C) Poultry held at 0° F (-17.7°C) or below must be labeled frozen or previously frozen." - USDA.
Now only if the prices weren't outrageous this year..😮
Feed prices to raise these birds are ridiculous. I've raised chickens and turkeys for sale for the last 3 years. This year, I raised my chickens for my own consumption... Turkeys, I'll be lucky to break even.
You should be more in tune to where your food comes from and what costs go into what you eat.
Nice thank you for the lesson
*Yes, free range turkey is the BEST!* (I put globs of butter under the skin and cover most of the bird with bacon, delicious and so moist. The turkey never dries out, super juicy. I never stuff my bird, but I add a couple lemons cut in half, stuffing I make separate from the turkey. You must try it. Have a wonderful day.
Yes I’ve done the butter too, my first turkey I made.
Now I’m here looking for an answer,
So I bought a turkey, it felt like there was air in the package, on Friday I took it out, it’s in the fridge now, but I fell like it’s gonna turn into a balloon and explode, and the turkey might be getting spoiled
Should I be concerned? Or am I worried for nothing 🤷🏻♀️
Help, any feedback is appreciated
I fell like taking it back,
Many years ago I purchased a Butterball or Jenny-O and wet brined it and it turned out crazy salty --- I failed to take into account the sodium that was already injected into the bird when I purchased it. But the sides were delicious and lesson learned. These are the birds in today's sales flyers for my 2 nearby major grocers for .88/lb (with a $25 purchase) and what many people can afford, so no salt brine if you buy one.
I always just dry brine.
Because you bought a turkey that already had sodium in it.
I'm envious. The cheapest butterball/Jenny-o is still $3.79 a pound here. And there's a limit on one per purchase (as if anyone is wanting to load up at that price 🙄)
My mom always made one of these brands of turkeys. I never objected to them. I bought a heritage breed turkey the first time I cooked for thanksgiving and brined it myself. It didn’t seem worth the extra effort to me. Trying to find something to put an entire turkey in with water and keep it all refrigerated along with all the other food in the fridge wasn’t easy.
Our turkeys are like this in Azerbaijan. I prefer them!
I already got a Butterball. I would have preferred a Honeysuckle White, but they did not have them.
You can see the Butterball logo at 1:33.
😊👍
i've been shooting my own turkey at the second property my family owns. wild turkey tastes way different than the shop stuff
Different yes. Better no.
Duh
I had some on my roof last week and I’m in the San Francisco Bay Area. 😮😂
Can’t get used to the gamey taste.
Hi
Check out local farms.
Best way is a deep fried turkey. Had my 1st about 7 years ago.... Will not go back. HOWEVER... I do look for stuffing / dressing from like 5 family members every year.
Deep fried is very good - especially if you do it yourself and can cut into it fresh after it rests. It really is amazing how juicy the meat can still be
I wish you had said something about the higher prices but the info is well appreciated.
Likely this was from part of an episode before the current economic situation, like a couple of years ago, or even last year. So therefore, no need to mention the high prices we see today.
Are you really surprised though? Since when does ATK care about prices? Nearly all of their "best" choices are the most expensive.
@@twilson377 Except Biden had nothing to do with it. Avian flu combined with lower production due to COVID (which was under El Cheeto's term). The avian flu issue is far worse in Europe (where Biden isn't president) and inflation in the US is one of the lowest in the world (where Biden IS president).
Stay in school, kid!
@@CaptainFabulous84 Well, if you want truly the best, then yes, gotta pay a bit more. Often I find the cheapest item is not always good. There is a price to be paid for being a cheapskate and that price is you do not always get satisfaction, let alone longevity of any sort. That said, occasionally you are surprised when the cheapest item can provide both, but not often though.
@@twilson377 Keep politics out of this, Biden has nothing to do with it, supply and demand, the weather etc do play a HUGE role.
How about the best of the turkeys people can actually afford? Kroger brand, Meijer, Walmart?
No one can afford free range !! .. Butterballs is the best !!
What's the benefit of a vegetarian-fed turkey?
Its already too late to order turkeys in some stores
Poorman`s turkey it's a Whole Chicken. Poorman's steak it's frozen hamburger meat.
I went big a couple years ago and bought a heritage turkey for around $75 from a local butcher. It was literally the worst turkey I've ever eaten despite perfect preparation and cooking.
We went back to Butterball and haven't had a problem since.
I wish these special birds were worth it l, but they're not. We only buy air chilled chicken in our house so we know good poultry. These expensive turkey's aren't worth it.
I agree. I've tried local heritage turkeys twice and I would never do it again, because the only thing that they're really good for is making broth because they have practically no meat on them. If you like leftovers get a big breasted turkey.
Thanksgiving is to big of a day to start experimenting with other birds. Butterballs are failsafe and always delicious. (Just throw away that stupid pop-up thermometer and use a regular one)
I got suckered into buying these overpriced birds a few times, and they were always inferior. I spent $150-$200 on these birds, while my supermarket was giving away free turkeys if you spent $100 on groceries. Many years ago (25+), Cooks Illustrated did a blind taste test, and Butterball was the hands down winner. You could hear the pain in their metaphoric voices when the results were revealed, but facts is facts.
I do not think that means what you think that means........
Commercial turkeys do not compare to local farm fresh.
@@jlynn473 That's for sure
In our area, good luck finding a turkey. Two weeks out from Thanksgiving, they are putting limits on purchases; you have to buy at least $35 worth of groceries and you are limited to one turkey per purchase. I'm not sure what they'd do if they saw you coming back in to buy another one immediately afterwards, but it doesn't look like it's going to matter; there's only one bin of turkeys whereas normally there's a whole section for fresh as well as frozen.
Why on Earth would you need more than one turkey???
@@CaptainFabulous84 Ah, because I am having a rather large gathering, with some people wanting a fried turkey and some wanting a traditional roasted one. We are also having ham. And my turkey fryer only accepts a 13-lb turkey. My oven would fit a larger bird, but I prefer to spatchcock my turkey for quicker cooking and that doesn't work as well on a monstrous 25-pounder.
@@asdisskagen6487 Sounds like you solved your own non-existent problem. You buy one turkey, cook it whatever way you want, and supplement with other foods as necessary.
1st world problems for sure.
I see more turkeys in my yard then the supermarket. Hmmmmm
Joe Biden did that!
@@johnhoffay9081 I love shooting but I don't hunt really. I want to start ASAP.
Bird flu has killed millions of Turkey's, chickens over the last year
This is a long ad
😋👍🏻 🍽 🍷 🦃
Vegetarian fed is not a good thing. Turkeys are not herbivores.
Beautiful Sharing amazing 💞💕❤️🔥💗🌹😍💓👍💖♥️💝🤗😊❣️✨💟😁
AKA marketing
I don’t like turkey enough to spend $200 on a heritage turkey
No gamey taste for this family.
Do to inflations. Thanksgiving is canceled in my house.
I stopped buying injected birds 30 years ago. I often end up with a migraine when I eat someone else's injected turkey.
When bacterial infections are a thing and your favourite brand is "never antibiotics" -now consider what happens to sick animals on those farms....yeah, not as 'good' and humane as they dress things up to be.
Just get the free supermarket turkey like everyone else does and stop with this nonsense.
We’re going Vegan, for the Climate…
The giant diesel tractors and farm equipment that harvests the soy for your tofurkey thank you for your patronage.
@@CaptainFabulous84 I was being sarcastic… Vegan is a scourge on the planet.
@@adamw8469 Oh sorry! On this we can absolutely agree!
If feedlot livestock taste like cow poo in their meat (coming from the soft feet in the poo, getting into the blood and then meat), then one wonders if the same feedlot turkeys taste like turkey poo in their meat. Free range beef and free range turkey meat should be wonderfully exercised, flavorful of open grass range greenery, and not having all those antibiotics and other medicinal beef and turkey.