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what brand was it and would you buy the same next year?
while fresh in our memories, this will be good reading for all of us, and a great reference for next yr
we had a jennie-o .59lb turkey and it was delicious- we lost power
so we simmered it in water in an outside propane cooker
it came out great!!
I don't know the brand, because granddaughter brought it, but I do know they deep fried it. The only problem, it was so small and I like a larger one, there is just not enough meat on a little guy. I would not have one nearly as small again.
I am sorry you lost power, I hope you have it back now: I know a lot of people had problems, we were lucky, it was cold but not too bad and very sunny.
plainville farms are suppose to be very good turkeys
to get the golden brown skin, did you rub oil or butter on it?
Started with bacon to protect the breast. After an hour and half, removed bacon and basted it with stick of butter, put it back in. When the temp probe said it was ready, i looked at it and it was just a light golden color. Crispy too. I rubbed more butter and broiled it so it wouldn't overcook.
i think it was because it's so lean as I got very little drippings. The skin was paper thin and crispy. Really good. Not like other years where the turkey's skin was slightly thicker and crispy. I also got a lot more drippings and that deep color where I had to foil it to protect it from being burned.
Started with bacon to protect the breast. After an hour and half, removed bacon and basted it with stick of butter, put it back in. When the temp probe said it was ready, i looked at it and it was just a light golden color. Crispy too. I rubbed more butter and broiled it so it wouldn't overcook.
i think it was because it's so lean as I got very little drippings. The skin was paper thin and crispy. Really good. Not like other years where the turkey's skin was slightly thicker and crispy. I also got a lot more drippings and that deep color where I had to foil it to protect it from being burned.
good idea on the broiling!!
I also like the bacon and stick of butter ....all flavor and moisture!
I had a Trader Joe's brined fresh turkey. Not overly impressed. I think I don't like the added salt of the brining process. I did like TJ's idea of putting an fresh herb butter under the skin and later basting the turkey with melted herbed butter. I would try that again, but not the brined turkey.
I dislike big frozen turkey's no matter how cheap they are. I really prefer fresh.
Sadly, Plainville Farms turkey is not what it used to be.I have vivid childhood memories of going out to the original, local Plainville Turkey farm to buy our Thanksgiving turkey. They sold out to a company, Hain Foods, a few years ago, and the turkey farm moved from Plainville, NY (outside of Syracuse) to PA. Very sad to drive by the old Plainville turkey farms buildings that are mostly abandoned, and know there are no more turkeys being raised there. It just doesn't taste the same to me, but maybe I'll try it again sometime.
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I bought a 16.5 lb organic free range turkey from a butcher in Richmond, VA. It was absolutely the best turkey I have ever had.
I did not brine it, we did stuff it (I don't care what professional chefs say, it is not Thanksgiving for us without stuffing from inside the birds) and roasted it for 5 hours at 325. It was moist, full of remarkable flavor and it looked like it belonged on the cover of a magazine. I will always buy my bird from this butcher!!
Hope you all had a wonderful holiday and a delicious turkey!
Sadly, Plainville Farms turkey is not what it used to be.I have vivid childhood memories of going out to the original, local Plainville Turkey farm to buy our Thanksgiving turkey. They sold out to a company, Hain Foods, a few years ago, and the turkey farm moved from Plainville, NY (outside of Syracuse) to PA. Very sad to drive by the old Plainville turkey farms buildings that are mostly abandoned, and know there are no more turkeys being raised there. It just doesn't taste the same to me, but maybe I'll try it again sometime.
I did like the flavor a lot and I am not a fan of turkeys normally. I looked it up on their site and they are indeed supposed to be leaner than most turkeys. That explains the lack of drippings and extra crisp skin. If I make turkey again and can't get it from a farm locally here, I would buy this brand again.
John brought home a Ho-KA something I never heard of before. I just asked him to find something that hadn't been injected with anything. It was a fresh bird and I had to put it in the freezer for a couple of days which I hated to do. I marinaded it in apple cider breast side down for a couple of hours and left the cider in the cavity all night long. If you leave it breast side down all night the skin won't crisp up. I did an olive oil rub with some Tarragon, Italian seasoning, and Paprika. In the cavity of the bird I put an orange with slits cut in it and a peeled onion with cloves stuck in it every where. I cooked it uncovered at 350 for the first hour until it was brown then I covered it with foil and cooked it at 325 for three more hours. It was awesome and the gravy was spectacular.
I bought a 16.5 lb organic free range turkey from a butcher in Richmond, VA. It was absolutely the best turkey I have ever had.
I did not brine it, we did stuff it (I don't care what professional chefs say, it is not Thanksgiving for us without stuffing from inside the birds) and roasted it for 5 hours at 325. It was moist, full of remarkable flavor and it looked like it belonged on the cover of a magazine. I will always buy my bird from this butcher!!
Hope you all had a wonderful holiday and a delicious turkey!
no stuffing is the one thing about smoked or deep fried turkey I don't like. Yes, you can make dressing instead of stuffing but it isn't the same and certainly doesn't take the same.
Two 23lb Willie Bird fresh young organic turkeys. I didn't buy them but was enlisted to prepare them. Brined them for about 14 hours them indirect cooked them on two Weber kettles. Smoked for the first two hours breast side down with apple wood. Then turned over for the last three hours kept at 350.
Tasted great but no different than the brined Foster Farms turkeys I get from Costco at several dollars less per lb. As a matter of fact everyone who has eaten my turkeys in the past that I bought made the same comment much to the dismay of the person who bought the over priced birds. They didn't realize they were eating frou-frou overpriced "free range" birds. LOL
Mine was a store brand turkey breast ball and it was great.
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It just doesn't taste the same to me, but maybe I'll try it again sometime.
