Fresh Turkeys for Thanksgiving

dpg · 10-02-2012, 05:56 AM

Quote:

Originally Posted by Belmont Resident

2nd home is a camp nothing special. Yes we have a boat, snowmobiles and ATV's as well. I sold my Baja so we now only have one boat!!!
Spending our money wisely and not buying high end food products helps us afford those things.
But what we choose to spend our money on and prioritize what we buy really isn't the topic at hand.
I have never said a bad thing about the Win'ing Butcher in fact I have made several comments on just how good their meat is. My or our problem is we can spend a whole lot of money on very high end products or we can spend that same amount of money and get 2-3 times the amount of less costly products.
Yes we have a lot of nice things and we are able to afford those things by making our money go as far as possible. We HAVE had fresh turkey before and it was very good, but for us not worth the extra money.
I would say the Win'ing Butcher is what a high end sports car dealer is to the auto industry. Great product for those who can afford it but still as a sports car is, not something you need to have but something you want to have.
I believe you would find they predominantly cater to the tourists and those few locals that are able to justify spending the extra money to get the quality product they sell. There are not many people I've talked to that can afford to shop there unless it is for something special. All do agree it is a great product.
I hope this explanation better helps you understand.

Why are you trying to justify anything?

Belmont Resident · 10-02-2012, 06:08 AM

Quote:

Originally Posted by dpg

Why are you trying to justify anything?

Because some believe just because you have nice things you should automatically shop at high prices stores because you must have lots of money.
Heck all of my work cloths and my jeans come from Walmart.

WakeboardMom · 10-02-2012, 10:55 AM

Cate, check out this link, if your original post meant that you are looking for a locally-raised turkey.

http://www.nhliving.com/turkey/producers.shtml

On many occasions we have gotten our turkey in Methuen, MA (just over the NH border, outside of Salem) at Raymond's turkey farm. I think you have to order those in advance; if you take your chances at just walking in for a turkey, you may be out of luck. I've never been disappointed with one of their turkeys.
http://www.raymondsturkeyfarm.net/

baja-mama · 10-02-2012, 01:22 PM

We always order a 30 lb turkey for Thanksgiving from Raymonds and have never been disappointed.

Denny Crane · 10-02-2012, 02:25 PM

As my uncle from Maine says: "I'm not cheap, I'm frugal!" That's how you get ahead.

Happy Gourmand · 10-02-2012, 02:40 PM

A few years ago i decided to splurge and get a locally raised, freshly killed turkey. It was $3/pound, 24 lbs cost $72.(What is the current cost?) It was good, but it wasn't THAT good.
I have since gone back to regular frozen turkeys and have had excellent luck with a brining recipe made primarily with apple juice, sea salt and some other spices. Soaked in the brine for 24 to 36 hours and I'll put it up against any locally raised turkey I've ever had. ( just a couple besides the one I bought).
Tender, moist, delicious, and it doesn't affect the quality of the nap after you eat plenty of it.

WakeboardMom · 10-02-2012, 03:05 PM

I like the suggestion made by the Phantom Gourmand.

If you're me, you're just as likely to overcook the fresh, (relatively) expensive turkey as you are the budget-priced turkey...so I'm going to save my money and take his advice. ; )

MAXUM · 10-02-2012, 05:29 PM

Last year I was dragging a deer out of the woods Thanksgiving morning. By afternoon fresh steaks on the grill. Take that any day over turkey!

Belmont Resident · 10-02-2012, 06:37 PM

Quote:

Originally Posted by The Phantom Gourmand

A few years ago i decided to splurge and get a locally raised, freshly killed turkey. It was $3/pound, 24 lbs cost $72.(What is the current cost?) It was good, but it wasn't THAT good.
I have since gone back to regular frozen turkeys and have had excellent luck with a brining recipe made primarily with apple juice, sea salt and some other spices. Soaked in the brine for 24 to 36 hours and I'll put it up against any locally raised turkey I've ever had. ( just a couple besides the one I bought).
Tender, moist, delicious, and it doesn't affect the quality of the nap after you eat plenty of it.

Would you mind posting or pm-ing that recipe? For the past 5 years we have been served at a hunting lodge up north. This year I thing I'm going to make a turkey dinner myself. I'll probably use the smoker but like the idea of your brine solution.

WakeboardMom · 10-02-2012, 07:50 PM

Quote:

Originally Posted by Belmont Resident

This year I thing I'm going to make a turkey dinner myself. I'll probably use the smoker but like the idea of your brine solution.

Turkey in the smoker is fabulous. The smokiness even permeates the soup made from the carcass.

Quote:

Originally Posted by drumsticker

When we lived near the MA border we always had fresh turkeys from Raymond's Turkey Farm in Methuen MA, and they were always the best!.

FYI, great turkey pies, gravy, etc and you need to place your order well (weeks) in advance.

AND the cranberry sauce!

magicrobotmonkey · 10-02-2012, 08:25 PM

Just be careful getting them from the grocery store, some come already brined. This helps with their juiciness like brining it yourself but it also means you pay for some salt water, and you definitely don't want to brine it more.

Happy Gourmand · 10-03-2012, 07:42 AM

Here's a whole bunch of turkey brining recipes.

http://bbq.about.com/od/turkeybriner...inerecipes.htm

I use a 5 gallon Home Depot bucket lined with a non scented kitchen trash bag. I put it on the deck with the cover on and have not had a problem with animals getting at it...yet!!
Here is the one I primary have used with some modification...

http://www.slashfood.com/2009/11/11/...ine-that-bird/

Most important, be creative with spices according to your taste. My key ingredients have been kosher salt, brown sugar and at least 2 quarts of apple juice or cider. And then what I call Scarboro Fair spices...parsley, sage, rosemary and thyme.

If you try it, let us know your results!

SIKSUKR · 10-03-2012, 08:54 AM

Don't forget the garlic.

Belmont Resident · 11-25-2012, 07:42 AM

Not to break our 6 year tradition we took our ATV's down to a hunting camp to have our Thanksgiving Dinner. Saturday, yesterday, was the day I had decided to smoked our turkey.
After soaking the bird for over 24 hours it went into the smoker yesterday at 5am. I smoked the bird for the whole day but as the temps started dropped around 3pm and the wind picked up the temp started dropping in the smoker. So with the bird at 160 at 5pm I put it in the oven for the last hour to finish it off.
I have never in my life had a more juicy flavorful bird, and that smoke flavor was completely through the whole of the breast.
Even this morning as I was taking the meat off and prepping the bird for the soup pan it was still full of juices unlike the day after dry meat we usually have.
I will never cook another turkey without soaking it in brine first, what a great idea.
Today, Sunday it was 24 at 5am and it has dropped to 23 and the winds and snow have been howling all night.
The ground is white up here in northern Maine, glad we are staying till tomorrow instead of fighting all that traffic on the roads today.
I hope everyone else had a great experience with their Thanksgiving meal.

CateP · 11-26-2012, 10:24 AM

I brined our turkey before cooking this year and it was a huge success!! Juicy even the next day. Everyone commented on it.

Thanks for the recipes and suggestion.

Pineedles · 11-26-2012, 11:48 AM

I too was a first time briner and as others have said, it was more moist and flavorful than ever before.

Belmont Resident · 11-27-2012, 06:15 AM

Although a lot of work, try smoking any meats and you will be even more surprised with the end result.
I smoke pork often and it is great, especially tenderloin. I have not used brine on the pork yet but that is next.
Oh and it is a learning process, one that I still have not perfected or even come close after 3 years.
The most important thing with smoking is you have to be around all day to monitor the temp and make sure you have enough water in the smoker to keep the meat moist.

10-02-2012, 10:55 AM	#3
WakeboardMom Senior Member Join Date: Jun 2004 Location: NH X 2 Posts: 508 Thanks: 595 Thanked 113 Times in 92 Posts	Cate, check out this link, if your original post meant that you are looking for a locally-raised turkey. http://www.nhliving.com/turkey/producers.shtml On many occasions we have gotten our turkey in Methuen, MA (just over the NH border, outside of Salem) at Raymond's turkey farm. I think you have to order those in advance; if you take your chances at just walking in for a turkey, you may be out of luck. I've never been disappointed with one of their turkeys. http://www.raymondsturkeyfarm.net/ __________________ MarieM

10-02-2012, 02:25 PM	#5
Denny Crane Senior Member Join Date: Mar 2010 Posts: 99 Thanks: 28 Thanked 21 Times in 17 Posts	Belmont Resident As my uncle from Maine says: "I'm not cheap, I'm frugal!" That's how you get ahead.

10-02-2012, 02:40 PM	#6
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	locally raised turkeys A few years ago i decided to splurge and get a locally raised, freshly killed turkey. It was $3/pound, 24 lbs cost $72.(What is the current cost?) It was good, but it wasn't THAT good. I have since gone back to regular frozen turkeys and have had excellent luck with a brining recipe made primarily with apple juice, sea salt and some other spices. Soaked in the brine for 24 to 36 hours and I'll put it up against any locally raised turkey I've ever had. ( just a couple besides the one I bought). Tender, moist, delicious, and it doesn't affect the quality of the nap after you eat plenty of it.

10-02-2012, 03:05 PM	#7
WakeboardMom Senior Member Join Date: Jun 2004 Location: NH X 2 Posts: 508 Thanks: 595 Thanked 113 Times in 92 Posts	I like the suggestion made by the Phantom Gourmand. If you're me, you're just as likely to overcook the fresh, (relatively) expensive turkey as you are the budget-priced turkey...so I'm going to save my money and take his advice. ; ) __________________ MarieM

10-03-2012, 07:42 AM	#12
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	Some brining recipes Here's a whole bunch of turkey brining recipes. http://bbq.about.com/od/turkeybriner...inerecipes.htm I use a 5 gallon Home Depot bucket lined with a non scented kitchen trash bag. I put it on the deck with the cover on and have not had a problem with animals getting at it...yet!! Here is the one I primary have used with some modification... http://www.slashfood.com/2009/11/11/...ine-that-bird/ Most important, be creative with spices according to your taste. My key ingredients have been kosher salt, brown sugar and at least 2 quarts of apple juice or cider. And then what I call Scarboro Fair spices...parsley, sage, rosemary and thyme. If you try it, let us know your results!

10-02-2012, 01:22 PM	#4
baja-mama Senior Member Join Date: Jul 2005 Posts: 214 Thanks: 2 Thanked 3 Times in 2 Posts	We always order a 30 lb turkey for Thanksgiving from Raymonds and have never been disappointed.

The Following User Says Thank You to baja-mama For This Useful Post:
WakeboardMom (10-02-2012)

The Following 3 Users Say Thank You to Happy Gourmand For This Useful Post:
Belmont Resident (10-02-2012), Jonas Pilot (10-02-2012), WakeboardMom (10-02-2012)

10-02-2012, 05:29 PM	#8
MAXUM Senior Member Join Date: Apr 2004 Location: Kuna ID Posts: 2,755 Thanks: 246 Thanked 1,942 Times in 802 Posts	Last year I was dragging a deer out of the woods Thanksgiving morning. By afternoon fresh steaks on the grill. Take that any day over turkey!

10-02-2012, 08:25 PM	#11
magicrobotmonkey Senior Member Join Date: Jul 2009 Posts: 160 Thanks: 42 Thanked 44 Times in 31 Posts	Just be careful getting them from the grocery store, some come already brined. This helps with their juiciness like brining it yourself but it also means you pay for some salt water, and you definitely don't want to brine it more.

10-03-2012, 08:54 AM	#13
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	Don't forget the garlic. __________________ SIKSUKR

11-25-2012, 07:42 AM	#14
Belmont Resident Senior Member Join Date: Apr 2004 Location: Belmont NH but prefer Jackman Maine Posts: 1,857 Thanks: 491 Thanked 410 Times in 251 Posts	Thanks for the info. Not to break our 6 year tradition we took our ATV's down to a hunting camp to have our Thanksgiving Dinner. Saturday, yesterday, was the day I had decided to smoked our turkey. After soaking the bird for over 24 hours it went into the smoker yesterday at 5am. I smoked the bird for the whole day but as the temps started dropped around 3pm and the wind picked up the temp started dropping in the smoker. So with the bird at 160 at 5pm I put it in the oven for the last hour to finish it off. I have never in my life had a more juicy flavorful bird, and that smoke flavor was completely through the whole of the breast. Even this morning as I was taking the meat off and prepping the bird for the soup pan it was still full of juices unlike the day after dry meat we usually have. I will never cook another turkey without soaking it in brine first, what a great idea. Today, Sunday it was 24 at 5am and it has dropped to 23 and the winds and snow have been howling all night. The ground is white up here in northern Maine, glad we are staying till tomorrow instead of fighting all that traffic on the roads today. I hope everyone else had a great experience with their Thanksgiving meal. __________________ "better to have a short life that is full of what you like doing, then a long life spent in a miserable way.."

11-26-2012, 10:24 AM	#15
CateP Senior Member Join Date: Jan 2011 Location: Wolfeboro Posts: 868 Thanks: 584 Thanked 540 Times in 210 Posts	Brine Success I brined our turkey before cooking this year and it was a huge success!! Juicy even the next day. Everyone commented on it. Thanks for the recipes and suggestion.

11-26-2012, 11:48 AM	#16
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,545 Thanks: 1,072 Thanked 668 Times in 367 Posts	I too was a first time briner and as others have said, it was more moist and flavorful than ever before.

11-27-2012, 06:15 AM	#17
Belmont Resident Senior Member Join Date: Apr 2004 Location: Belmont NH but prefer Jackman Maine Posts: 1,857 Thanks: 491 Thanked 410 Times in 251 Posts	Smoker Although a lot of work, try smoking any meats and you will be even more surprised with the end result. I smoke pork often and it is great, especially tenderloin. I have not used brine on the pork yet but that is next. Oh and it is a learning process, one that I still have not perfected or even come close after 3 years. The most important thing with smoking is you have to be around all day to monitor the temp and make sure you have enough water in the smoker to keep the meat moist. __________________ "better to have a short life that is full of what you like doing, then a long life spent in a miserable way.."

The Following User Says Thank You to Belmont Resident For This Useful Post:
CateP (11-27-2012)