So, we're not having Thanksgiving dinner until Sunday and I went shopping today. Heritage turkeys were on sale for .99 cents a pound. Got a $100 bird for $18. I've never had a heritage turkey. Was intending to brine a plain old turkey but will I need to brine a heritage turkey? I still have a day to decide and could use any words of wisdom from you fabulous chefs and cooks. Thanks so much!!
- topicCooking Turkeytagged by System, 11/28/10
- itemCuisinart Chef's Classic Stainless 16-Inch Rectangular Roaster with Racktagged by Nicko, 11/12/16
- itemCuisipro 747299 Fat Separator and 3-in-1 Baster Holiday Roasting Settagged by Nicko, 11/12/16
- itemMarinades, Rubs, Brines, Cures and Glazestagged by System, 11/28/10
- brandMeattagged by System, 11/28/10
- itemOster CKSTRS23-SB 22-Quart Roaster Oven with Self-Basting Lid, Stainless Steel Finishtagged by Nicko, 11/12/16
- topicThanksgivingtagged by Nicko, 11/12/16
- brandTurkeytagged by System, 11/28/10
Related Forum Threads
- 40 second turkey cook Last post on 11/29/10 at 1:16pm in The Late Night Cafe (off-topic)
- Saying no to turkey on Thanksgiving Last post on 11/23/10 at 8:58pm in Food & Cooking
- White Castle Turkey Stuffing Last post on 11/20/15 at 6:42am in Food & Cooking
- Banned Turkey! Last post on 11/28/14 at 4:08pm in Food & Cooking
- Suggestions for buying a prepared thanksgiving dinner Last post on 12/1/14 at 5:29pm in Food & Cooking
How To Roast and Carve a Turkey
Last edited: 11/14/14
- A Small, Quiet ThanksgivingLast edited: 11/7/15
- A Brining We Shall DoLast edited: 2/2/15
- Basic Turkey BriningLast edited: 11/16/13
- How To Deep Fry A TurkeyLast edited: 1/7/12
A basic oil stone for knife maintenance. I use the coarse side for setting initial bevels and repairing blade damage. The coarse side is P150 and is grey I use the fine side to finish the edge....
It was a delight ordering my board from John. he was very helpful discussing the pros and cons of adding feet (I did and I like them.) He was friendly and helpful to all my enquiries, then made...
I graduated from OCC several years ago, but I still recommend it to my employees and any young aspiring cooks that I meet. It is a community college, so you won't leave this place drowning in debt....
A little bit about me: I grew up in the Hudson Valley about 30 min. away from the CIA. I knew I wanted to go to culinary school since I was in 10th grade and started cooking for my family...
To brine or not to brine -- a heritage turkeypost #1 of 911/25/10 at 12:33pmThread Starter
Gear mentioned in this thread:post #2 of 911/26/10 at 5:48ampost #3 of 911/26/10 at 6:25am
Normally, about three-four bucks a pound.
"Heritage" is the word being used with animals comparable to "heirloom" vegetables. It refers to the old-fashioned varieties that are now out of the mainstream. Although hogs have been given more than their fair share of exposure, the fact remains there are people raising just about every type of meat animal, maintaining flocks and herds of the old-time types.
Generally speaking, heritage turkey lack the fullness of modern birds (which have been bred specifically for their oversized breasts---to the point where they cannot, in practical terms, breed on their own). This is, it is said, a result of breeding programs reacting to public preferences for breast meat.
About 99% of the commercially available turkey are all white. Heritage types, such as, say, the Bourbon Red, will be colored, looking more like wild turkey than domestic ones. Here, again, the all-white birds were bred to meet a market preference. Or so the growers say.post #4 of 911/26/10 at 6:51ampost #5 of 911/26/10 at 9:33amThread Starterpost #6 of 911/26/10 at 5:02pm
I don't know about "heritage" turkeys, I just buy the cheapest turkey I can find and brine it every time. It has not failed me yet. It comes out moist and tender and delicious. Unfortunately, I keep getting picked to do the turkey every family gathering. Brine, brine, brine. I brine whole chickens for putting on the smoker. When I take them out of the brine I split them and put them on the pit for a few hours. Best chicken you will ever eat!
Lyniebeck mentioned the hundred dollar bird for $18. I called my daughter and asked her to stop by the store last Monday on her way from class and buy a turkey. I told her to just get a cheap one around 23 pounds. She went to Kroger and got a 25 pound turkey for $0.25/lb. Yes, 25 cents. She was so excited she bought a second one to donate to a needy family (through Kroger).I should've been a chef. Where else can you eat your work?
Searching for food nirvana!I should've been a chef. Where else can you eat your work?
Searching for food nirvana!post #7 of 911/26/10 at 6:06pm
Was just reading an article that talked about how deeply into the loss-leader thing stores are with turkey. Apparantly, the average wholesale price is a buck a pound. But almost everyone is selling them considerably less than that.
Frankly, I didn't expect to see that, this year. But I'd advise anyone with a freezer to pick up an extra bird or two, to have during the year. You just can't beat it for economical meals.post #8 of 911/26/10 at 9:14pmThe 13 pounder I slightly overcooked cost me $6. All I had to do to get that price was spend at least $25 on other groceries there. Like that was difficult when shopping for Thanksgiving.
mjb.Food nourishes my body. Cooking nourishes my soul.Food nourishes my body. Cooking nourishes my soul.post #9 of 911/29/10 at 3:40amThread Starter
My heritage turkey was the best I've made in 40 years of making holiday turkeys. I brined it in a solution of water, apple juice, salt, sugar, aromatic veg and herbs. I'd never brined anything before, btw. Also smeared it with herb butter inside the skin and out. It was soooo succulent, flavorful and moist. Don't know if it was the bird or the brine but the combination was amazing. Thanks BDL for answering my question. I discovered the price of HERITAGE turkeys range from $4.50 - $8.00 a pound. Got a real bargain at a buck a pound. They were sitting next to the .29 cent a pound turkeys but I decided, what the heck! It's Turkey Day!! And it's still lots cheaper per pound than New York strip or standing rib roast. Why cheap out on a turkey when you can get a deal on a really good one for a few more bucks? Was worth every penny!! I'm having fun now deciding what to do with leftovers. I love Thanksgiving!!
- To brine or not to brine -- a heritage turkey
Gear mentioned in this thread:
- A Small, Quiet Thanksgiving
- › Homemade Mexican corn chips in a small restaurant - Tips! 37 minutes ago
- › Facebook pop up box 46 minutes ago
- › Tart shell that doesn't swell and lift from the corner 59 minutes ago
- › Sharpening stone help 2 hours, 10 minutes ago
- › Software for pricing? 4 hours, 9 minutes ago
- › par-ccoked doughnuts? 5 hours, 13 minutes ago
- › Gyro 5 hours, 42 minutes ago
- › Another plea for advice on knives 8 hours, 49 minutes ago
- › Help buying a new chef knife 9 hours, 49 minutes ago
- › help with pastry school 15 hours, 44 minutes ago
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › Orange Coast College Culinary Arts by dumpling
- › Culinary Institute of America - Hyde Park by Mustardpot
- › Kitchen Utensils and Gadgets 17 piece Silicone and Stainless Steel... by rose1
- › Schoolcraft College Culinary Arts Program by chefpeaches
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork
- › Caramelized Cauliflower
- › Holiday Entertaining-Cocktails
- › Spinach and Arugula Salad with Grapefruit
- › Summer Vegetable Pasta
- › Apple Cranberry Leather