Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
 | | 11/05/2006 4:34 PM |
| So, Mrs. TJ and I have decided to actually make a turkey this year when hosting her side of the clan. While waiting on a final count, we're casting about for ideas where to order one.
So, where do you get your turkey?
We're looking for a fresh, never been frozen turkey, ideally organic and/or free range with none of the hormone crap and so on. Willing to order it online as needed, but obviously there are local DC sources I have to check out like My Organic Market, Laurel Meat Market, Whole Foods and Balducci's, etc.
Also, what is the right measure of ounces or pounds per person. Assume a fairly even split of adults and younger teen kids.
Thanks! | |
www.roguefood.com -- www.cellartracker.com | |
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Claret
Reno, NV
Grape Sorter
Posts:249
| | 11/05/2006 4:40 PM |
| I love turkey and usually grill it on the charcoal Weber. I favor organic birds and would like to try a heritage breed one day. Wild Oats has a delicous albeit frozen organic hen from an Oregon farm that I like brined.
Your local sources are a good starting point, and if you do not immediately see what you are looking for, ask for the poultry manager and see if they can order the type of bird that you are seeking. | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 11/05/2006 7:20 PM |
| All of the turkeys I have seen have been frozen at sometime, even the ones at Whole Foods.
Screw the calculations...everybody always ends up with tons of turkey leftover. If I were you, I would get a medium sized bird. I have never heard of anyone running out of turkey. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5217
| | 11/06/2006 3:10 PM |
| | i'm consideringlobels this year. | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts:5107
| | 11/06/2006 3:38 PM |
| | Both Cook's Illustrated and Gourmet have run taste tests of the various sources of birds: i.e., frozen; Fresh Killed; Organic, etc. Both magazines concluded that there is no real difference between the birds, and in fact, the Super Market frozens won or tied for first. Bell & Evans Fresh, All-Natural Free Range came in last. The bottom line is that turkey, in and of itself, just doesn't have enough taste such that the source of the bird matters. The big difference in satisfaction comes in preparation. Brine, brine brine! | |
Beta testing a new signature. | |
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Claret
Reno, NV
Grape Sorter
Posts:249
| | 11/07/2006 5:56 PM |
| | I am a single guy and do not need a giantic Tom to feed hordes of people. I prefer the smaller hens at about 7 or 8 pounds, and they seem to have more flavor, at least the ones that I have eaten. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 11/07/2006 6:15 PM |
| Lobel's looked good, but seemed a bit n the pricey side. I'll keep looking!
Oh and JimmyV, I thank you for the brine comments. We'll be brining away for sure. How many hours for say a 14 lb bird? One hour oper pound in the brine (at least)? | |
www.roguefood.com -- www.cellartracker.com | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5217
| | 11/07/2006 6:45 PM |
| Quote:
Lobel's looked good, but seemed a bit n the pricey side. I'll keep looking!
but you get free sausage and cranberry sauce!   | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts:5107
| | 11/08/2006 2:41 PM |
| Quote:
How many hours for say a 14 lb bird?
This is really driven by logistics. 6 hours would probably do it. But if you put your bird in the oven mid morning, you don't want to get up in the middle of the night to brine, because you still need to rinse, dry and otherwise prep the bird after brining. So by default, just stick the bird in the brine before you go to bed and take it out in the morning to finish your prepping. | |
Beta testing a new signature. | |
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Nicholas
Grape Truck Driver
Posts:38
| | 11/08/2006 4:52 PM |
| | We order a fresh one from a poultry farm. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 11/08/2006 10:08 PM |
| A New York Times article about Turkeys
Turkey Tasting | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3670
| | 11/09/2006 2:34 AM |
| Quote:
A New York Times article about Turkeys
Turkey Tasting
I hate to click on links, only to be taken to a "You're Not a Member So You Can't See This" page..... | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3670
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5217
| | 11/09/2006 5:08 AM |
| Quote:
Quote:
A New York Times article about Turkeys
Turkey Tasting
I hate to click on links, only to be taken to a "You're Not a Member So You Can't See This" page.....
new york times article part could have given you a clue, no?  | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 11/09/2006 1:36 PM |
| | Sorry guys. It worked for me and I'm not a member. I would usually note that when posting a URL as it's annoying when you click through. | | | |
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cmsyrah
Grape Picker
Posts:0
| | 11/12/2006 8:31 PM |
| I've been searching for the brine soak recipe that someone offered a while back.
I can't find it but I think it was JonesWine's post.
I'd like to try that technique this year.
Does anyone recall who/where/when it was posted?
JimmyV-can you give some pointers?
Thanks. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10777
| | 11/12/2006 10:54 PM |
| I used Jones' recipe a couple of years ago on just a turkey breast and the outcome was excellent.
Here are two very similar brining recipes including Jones':
Poultry Brining Recipes
After cooking nearly 40 turkeys in The Chronicle's test kitchen, we found a brined turkey to be the best. The brine, a seasoned salt-sugar-water mixture, is from Chez Panisse's Alice Waters and is published in "The Secrets of Success Cookbook," by Michael Bauer.
Ingredients:
1 turkey, about 12 pounds
Brine
1 cup sugar
2 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
Roasting
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground pepper
1 cup chicken stock, or more as needed
Instructions: Brining: Clean the turkey by removing the giblet bag, any extra internal fat and any pin feathers. Rinse well under cold tap water.
Combine the sugar, salt and 3 to 4 quarts of the cold water in a large bowl. Stir until the sugar and salt dissolve, then add the bay leaves, thyme, garlic, allspice and juniper berries. Double-bag two heavy-duty, unscented, trash bags (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place the turkey in the doubled bags, pour in the brine, then the remaining 1 1/2 gallons cold water -- there should be enough liquid to completely submerge the bird. Press out all the air in the bags, then tightly close each bag separately. Keep the turkey cold with bags of ice, which will also help keep it submerged in the brine. Brine for 12 to 24 hours.
Alternate method: Instead of using an ice chest, place the turkey and brine in a large pan or bowl and refrigerate for 12 to 24 hours. If the turkey floats to the top, weight it down with a plate and cans to keep it completely submerged in the brine.
Jones’ Recipe
one gallon water
1 cup sea salt
half cup sugar
1 head of garlic - smashed
1 tablespoon crushed juniper berries
6 sprigs fresh thyme
6 bay leaves (torn)
half cup chopped fresh flat leaf parsley
4 chopped dried birds eye red chiles
Heat water, add ingredients, stir in ingredients until dissolved and then chill before using. | | | |
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cmsyrah
Grape Picker
Posts:0
| | 11/14/2006 3:54 AM |
| Many thanks Winetex!
I'll gather the cooler/ingredients/trashbags and ice and give it a go.
(Sounds like a script from the Soprano's)
<<<< oooooo. Hit 600.
Must be time to retire.
Happy Holiday's, All.
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13707
| | 11/14/2006 6:09 PM |
| I'll have to post this over to Mrs. TJ's foodie site. Thanks for posting.
We ordered a Willie Bird in the end. Should be good! | |
www.roguefood.com -- www.cellartracker.com | |
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Mona_Lisa_Vito
Grape Sorter
Posts:228
| | 11/14/2006 7:57 PM |
| if you buy a kosher turkey, you don't have to brine (it is presalted). Since we keep kosher anyway, I always buy a fresh (never been frozen) bird from one of the local kosher butchers.
I have never brined and the turkeys always come out very good - the key is really to add some lemon juice and white wine before sticking it in the over. Oh, and cook at a low temp (300 - 320) | | | |
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