If like many of us you're having a smaller gathering this year, you're going to want the right size and best possible bird to share. And while brining , basting, and roasting are vitally important, the whole process starts with making sure you pick a quality turkey to begin with. If you have access to a butcher or a farmer who can sell you a fresh turkey meaning never frozen or a heritage breed turkey historic breeds, raised naturally the taste will be superior, but the price tag will reflect that.
DO : Assume two pounds for each adult and one pound for each kid to guarantee leftovers. In addition to thawing faster and cooking more consistently, smaller birds are also less likely to be pumped with chemicals.
DO: Go to a trusted butcher or your favorite farmers' market to find local poultry farmers. Regulated by the USDA , it requires that birds labeled as such must have continuous, free access outdoors for more than 51 percent of their lives.
Peterson says birds grown this way tend to be better-tasting, because they've been moving around more in a lower-density, lower-stress environment, allowing them to exhibit more natural behaviors. Related: How to Cook a Turkey. If you don't want to think too much about the barnyard life of your turkey, focus on the taste: Emmons says some free-range birds may have a bit of a gamey flavor, and can often be a bit tougher since they're more muscular than other birds.
These can be tougher to find than your average supermarket turkey — often you'll need to go to a local farm or butcher shop that specializes in heritage turkeys and yes, expect to pay a premium for these, too. Over the years, turkeys have been bred for consumption and have taken on different characteristics because of it, says Emmons.
Heritage turkeys, now coming back into favor, have been bred to stay the same as they were many years ago — "much like an heirloom tomato looking and tasting like a tomato before science got a hold of it," Emmons adds. Know that the flavor and texture of a heritage turkey will be much different i. There's a turkey out there for everybody, but not every turkey is for you. Big picture, think about what values are most important to you when going to buy your bird.
If prepared right with a little patience and planning, a Thanksgiving turkey can be one of the best meals you enjoy all year — especially in By Kelsey Ogletree November 13, Sign up today. Never created a password? Create one here. Already have an account? Log in here. Thanks, but no thanks. No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. But the meal is incomplete without the beloved turkey. With so many on the market, how can you decide which bird is right for you?
Try to buy a fresh bird over a frozen one when you can. Free-range birds are required to have continuous outdoor access for more than 51 percent of their lives. Because their lives are less stressful, free-range birds tend to taste better. The ultimate splurge, though, is a heritage turkey. Heritage turkeys have been bred to stay just as they were many years ago, a far cry from the jacked-up birds of today that have been bred for consumption.
Its flavor will be significantly gamy and intense compared to supermarket birds. Many are packaged in a butter and salt solution that makes cooking a moist, tender bird basically foolproof.
The birds are also bred to grow at a slower pace, causing them to have broad, juicy breasts. Other top choices across various verticals include Organic Prairie and Honeysuckle. Not necessarily. Many reviewers and taste-testers complain about its off texture no one wants mealy breast meat , excessive saltiness and lack of flavor or worse, a chemical-like flavor. Butterball turkeys, like many others, are injected with additives for moisture, but some reviewers found the meat almost too watery.
Butterball is among the most popular, likely due to its affordability and accessibility. Ready to get cooking? Cons: "Tough, dry texture and minerally flavor; not a good way to impress the in-laws" proclaimed one judge. Priciest of the bunch. Weight: 11 lbs. Pros: According to the purveyor, these all-natural birds come from the rolling hills of Central New York and are heart-healthy 30 percent fewer calories and 70 percent less fat than standard USDA turkeys , but at first glance you wouldn't think of this as a low-fat bird.
Cons: "Mushy," complained one eater. A majority of the editors concluded that the "flavor was better than the texture" after taking a nibble of this bird. Yet it lacked real turkey flavor—it was mild and bland, but overly salty.
One judge even believed the turkey had been injected with a saltwater solution. Average rank: 2 forks. Pros: "Dark, tan, young, and lovely," one taster rhapsodized. This turkey would be the winner were it entered in a beauty pageant; the flesh appeared white and juicy, too. It's the least expensive of all the turkeys we tried. Cons: Don't judge a turkey by its cover.
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