Turkey Ques. Please (organic, frozen, leftover, chickens)

[kelsie]

I know that most of us don't even want to mention the word turkey, but dh asked me to post this question since we are both perplexed. As I have said, we really didn't have any leftovers to speak of after T'giving, so I wanted to buy another one yesterday to enjoy a turkey dinner and leftovers. The all natural turkey I bought last week was 13.92 lbs., when we were putting it in my largest pot to brine the whole bird was not covered in the brine water. The following morning h turned the turkey around so the rest would brine. Cooked it, everyone had enough, moist & delicious. Yesterday picked up the same brand 13.64 lbs., lots of liquid in the bag. Washed it and it fit into the same pot without a problem, cooked it. I am so happy this was not T'giving, it was not as moist and when he carved it the amount of turkey that we have would NOT have fed my company. Could you imagine. Now our question is, would the amount of liquid that was in the bag affect the volume of meat you get on the bird? The butcher weighed the bird in front of me, however I just can't figure this one out.
Any responses would really be helpful. Thank you so much. kelsie

[cb at sea]

Most birds have liquid injected, to help with the "juiciness" factor. Once the bird is thawed, that juice does leave the bird! And, don't forget (just like people) all "breasts" are not the same size! You probably got a "flat-chested" bird the 2nd time around!

[Capt. Cave Man]

Sounds like the second bird wasn't "fresh"(was in a "solution") and you paid for some water. Did you brine the second bird?

I haven't done many turkeys, mostly chicken/beef/pork. I also have never done one in an oven, they all go on the smoker. As far as chickens, fair comparison I suppose(?), I have bought 5 fresh, brine in the same cooler, cut the same way for smoke'n(spatchcock), and none of them will finish at the same time. I know my smoker pretty good and put the "bigger" ones(diff of maybe .3# on 3.5# chicks) on the warmer areas of the smoker(diff of maybe 15+/- ).

Did you use a temp probe to know when it was done or that pop up deal? I don't trust those pop up deals, I used a temp probe on mine, one in the breast and one in the thigh. I know on one turkey that I pulled the bird before the pop up "popped", I foiled the bird to rest and when I went to cut it had then popped.

Sorry so long, I'm try'n to think of everything I've gone thru. My first thought is that it was a different bird, and you can get different results(obviously). I've had equal sized briskets smoked side by side and one will take up to 5hrs longer to smoke.

Next time, get a smaller bird, around 12#'s, as I've read that they will be better than the larger ones..........although yours at 13.xx isn't that far off, you wouldn't think it would matter.

Wish I had a "real" answer.

[southdown]

I would let the butcher know this - if the birds came from different suppliers he might be glad to know which one is better.

Even if they were the same breed, they may have come from different farms they may have had different feeds, more access to roaming etc.

Were either of them previously frozen?

[kelsie]

Thank you so much for your help.

cb: They were both all natural, organic, not frozen. Now, I picked the first one up last Wed., very little liquid in the bag. Picked the second one up this past Tues., a sig. amount of liquid when I opened the bag. Both were "The Fresh Market" brand.

CCM: I did brine the second one, and because it fit comfortably in the brine pot, prompted my husband to question the weight of the bird. I did not go by that dumb popper, it popped after 1 1/2 hrs. I was convect roasting at 325, basting every 15-20 mins., just like the previous one. I can't figure out this one.

southdown: I am going to mention it to the butcher, had I picked up this one for Thanksgiving my dinner would have been a complete disaster.

Again, thank you for your help. kelsie