Safeway, 4.99 for a 22+#. Nice bird, cooked up juicy.
3.99 for one of those turkey roasts in the tin tray at the H.E.B. on Brodie Lane in Austin TX
Sorry, couldn’t resist.
Actually, you could look at it two ways. Either we got it for free, or we spent $150.00 for it.
The Shop-Rite store here in town gives their patrons free turkeys for T-giving if they spend at least $150.00 between established dates. Given that we’re a family of 4 and always do our shopping there, spending that kind of money over that period of time was a given.
I prefer to think we got it free, since we didn’t go out of our way or do anything extreme to fulfill the requirement. We didn’t even get a big one; only 12 lbs. But we ate half of it for dinner Thursday (with help from our friend, Bill).
60 cents.
That’s the price of a 12-gauge shotgun shell loaded especially for turkey.
Mmm mmm good.
Around $25.00 for a Diestel Free-Range All-Organic Never-Frozen Turkey. Never-Frozen, of course, means “Frozen” to all normal people - it was as hard as a rock when we picked it up, but apparantly the Goverment definition of Frozen is 15 degrees or something and this baby never got below 30 degrees. Whatever.
I’m a firm believer that the quality of the turkey matters a WHOLE lot. I’ve always had tender, juicy meat - even the breast - when I buy a high quality turkey. The worst turkey I ever had was at my ex’s parent’s house. It was so dry you could hardly eat it. As I was choking it down, my ex-father-in-law was bragging that he bought it for 8 cents a pound. Yup, you get what you pay for.
We got an almost 20 pound Butterball[sup]TM[/sup], which was marked at $23.00 for $7.00 because we spent more than $50 or some rediculously low number.
Nope. The breast will dry from being overcooked, basting does little or nothing to prevent that.
Best way to avoid drying out is to brine it, then cook it on a high heat. Also, dry it out in the fridge for 12-24 hours before cooking, and don’t poke any holes in it. Then cook it on high heat, fast. Take it out based on temperature of the meat (165-170, it continues cooking after it is removed). Follow these simple instructions and you will have a moist, flavorful, perfect turkey with very crisp and delicious skin.
stoid
who didn’t buy a turkey yet this year. Maybe near Christmas.
I can vouch for this method. I did exactly this, did not baste at all, and the turkey was magnificent. The one thing Stoid didn’t mention is to cook it breast-side DOWN for the majority of the cooking - I did an hour at 400 degrees and 2 hours at 250 degrees before putting it breast side up for the last hour or so at 400 degrees. The result? All the meat, including the breast, was dripping with juices. The skin was light and crispy. It was without a doubt one of the best turkeys I’ve ever made.