| Author: |
[Food & Fitness] Topic: Dinner |
|
wallstreetcappers |
 View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#1 Posted: 11/4/2011 11:33:30 PM
link
When the local joint has the whole chix on sale I will spend the 3 bucks a pound pull out the Ronco and roast it. Of course brining the chicken for 4-5 hrs is probably the icing on the cake.
And speaking of organic, I went to Whole Foods and signed up for another one of these for thanksgiving, had my first one last year-
link
I've prepared a turkey most every year for the last decade and this Heritage was the best I've ever had..any other turkey tastes like sawdust compared to a Heritage.
|
|
quote |
|
captjohn67 |
View Space | Friends | Playbook | My Sportsbook: Pinnacle Sports | |
All-Star
Joined: Apr 2008
Posts: 11711
Location: Alabama |
#2 Posted: 11/6/2011 1:31:21 AM dont blame you for sparking that blunt Wall 
not at all
  
|
|
quote |
|
TheGoldenGoose |
RSI  |
MVP
Joined: Jan 2003
Posts: 17983
Location: United States |
#3 Posted: 11/6/2011 11:58:38 AM
hahaha...
There's a free range Turkey Farm about 30 minutes drive from my house. Just drove by there this week and saw about 1000 turkeys running around.
A couple more weeks and it will be ZERO running around.
|
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#4 Posted: 11/6/2011 2:39:56 PM
Then I started researching what I ate and how I ate more and that included the turkey for thanksgiving..then I realized the difference between a heritage, pasture turkey and others.
Heritage means limited or no genetic modification from what turkeys have always been since the start of the pilgrims living here, and the diet that most turkeys (even organic) eat and how a heritage turkey can fly around and isnt bred for a monster breast meat and bulking up quicker.
The cost is MUCH higher, no doubt about it..but then I realized I spent more going to dinner last night at Cheesecake Factory then I would for a heritage turkey..
|
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#5 Posted: 11/7/2011 11:03:31 AM wallstreet-
Is it really that different? I'm inclined to give this a go. What's the cost difference? |
|
quote |
|
|
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#6 Posted: 11/7/2011 12:28:26 PM
Through WF it will cost me 5.99 a pound, which for turkey thats a big number but for other items it is not all that high.
And yeah, I brined it last year for a day and will do so again this year. I am not a huge fan of turkey prior to buying and preparing this Heritage.
|
|
quote |
|
ad1260 |
View Space | Friends | Playbook | |
Captain
Joined: Sep 2007
Posts: 6622
Location: Texas |
#7 Posted: 11/7/2011 12:54:34 PM  that seems like a hefty amount just for the turkey and hell, an 18lb. turkey isn't even that big....God forbid you had a bunch of family in town and had to buy 2 of those suckers! Thanksgiving dinner would end up costing you 500 bucks when it's all said and done (assuming you have wine and such too). But at the same time, if the quality is really that much better then it may be worth it. |
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#8 Posted: 11/7/2011 4:00:16 PM
I just really never liked eating turkey before, thought it was bland and boring, the Heritage is the only kind of turkey I will buy and eat..so once a year I will splurge.
|
|
quote |
|
The Hawk |
RSI  |
All-Star
Joined: Jul 2006
Posts: 12112
Location: California |
#9 Posted: 11/7/2011 5:03:36 PM  |
|
quote |
|
FriedShrimp |
View Space | Friends | Playbook | |
Hall of Fame
Joined: Jan 2008
Posts: 20679
Location: United States |
#10 Posted: 11/7/2011 5:26:28 PM Good Thread
Never really messed with the expensive organic chickens.......... chicken is a lean meat and have to be really careful with temperature so doesn't overcook. Almost everybody overcooks it anyway. But can take a frozen corporate chicken and make it taste good by simply not overcooking it. If overcook it, it tastes like wood.
Turkeys.......... If you brined it, you are half way home. The fresh not frozen turkeys are also much better but again, it's all in not overcooking them. |
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#11 Posted: 11/7/2011 6:41:09 PM QUOTE Originally Posted by wallstreetcappers: The cost is much higher, but relative to other purchases it isnt, meaning compared to steaks or lobster/crab.
Through WF it will cost me 5.99 a pound, which for turkey thats a big number but for other items it is not all that high.
And yeah, I brined it last year for a day and will do so again this year. I am not a huge fan of turkey prior to buying and preparing this Heritage.
It sounds like a lot considering what a "normal" turkey costs, but it's not that much when you consider it will feed 15-20 people.
I did some checking and we have some local places where I can order through.
Curious to see how this turns out because I am a huge poultry eater.  |
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#12 Posted: 11/7/2011 7:24:09 PM
What I found interesting is the Heritage bird has a humped back which I had never seen before.
I was talking to a friend of ours from India and he mentioned that heritage cows are the same..they have a humped back. What we have now are of course genetically modified jersey cows. This person also mentioned non-modified chickens they have in India are dark meat and stronger flavor, even in the breast section.
|
|
quote |
|
FriedShrimp |
View Space | Friends | Playbook | |
Hall of Fame
Joined: Jan 2008
Posts: 20679
Location: United States |
#13 Posted: 11/7/2011 11:41:40 PM |
|
quote |
|
Henry-Lilly |
View Space | Friends | Playbook | My Sportsbook: Bellagio | |
All-Star
Joined: Nov 2007
Posts: 10322
Location: Texas |
#14 Posted: 11/8/2011 1:43:34 AM QUOTE Originally Posted by FriedShrimp:
The cookbook will tell you 165 degrees............ no sir, pull it at 155
165 degrees is to kill bacteria and possible viruses.
|
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#15 Posted: 11/8/2011 10:18:38 AM
I do use a cooking bag, those oven bags and it really keeps the moisture in and I never have a dry turkey, even prior to buying a Heritage.
I also do not stuff or add junk into the cooking bag, just the bird. |
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#16 Posted: 11/10/2011 12:57:03 PM WSC-
An article that might interest you re. Heritage birds.
http://www.startribune.com/lifestyle/taste/133544003.html
Includes a recipe that looks pretty darn good.
|
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#17 Posted: 11/10/2011 12:59:08 PM |
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#18 Posted: 11/10/2011 10:19:50 PM QUOTE Originally Posted by HutchEmAll:
Also, what is the biggest Heritage bird you have ever cooked? We generally need a 15-17 pounder because of the size of our family.
Ordered a 14 or so lb this year, last year the same.
I have a smaller group and that was great.
Did you order one and if so what size? |
|
quote |
|
jasonwhitesknee |
RSI  |
Captain
Joined: Sep 2004
Posts: 9258
Location: South Carolina |
#19 Posted: 11/11/2011 8:34:12 PM
If I were going to make a turkey, I'd buy from your source and do the old "foil the breast" after a 12 hr brine. |
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#20 Posted: 11/14/2011 1:02:08 PM QUOTE Originally Posted by wallstreetcappers:
Ordered a 14 or so lb this year, last year the same.
I have a smaller group and that was great.
Did you order one and if so what size?
I have not ordered one yet. I haven't even gotten the go-ahead that I'm doing the bird. After reading about them, I'm a little worried that the kids might not like it (sounds like the flavor is a bit more complex). What are your thoughts re. that? I suppose I better get my behind in gear if I am going to give this a try. |
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#21 Posted: 11/16/2011 11:20:06 AM QUOTE Originally Posted by HutchEmAll:
I have not ordered one yet. I haven't even gotten the go-ahead that I'm doing the bird. After reading about them, I'm a little worried that the kids might not like it (sounds like the flavor is a bit more complex). What are your thoughts re. that? I suppose I better get my behind in gear if I am going to give this a try.
Sorry for late reply.
I doubt that anyone who didnt know it was different would think it was different..if that makes sense.
Most turkey is like sawdust even if it is cooked right..the taste is just boring and bland. I grew up with the cheap crap like most others and didnt really know there was a choice which tasted good, this tastes good to me.
The cost is high, it might not be worth the high cost and great flavor to people who arent wanting it..in order to really gain the value from the quality of the turkey you have to know what is good, want it and anticipate it.
I pick mine up on monday or tuesday so I can bring it to refer temp, brine it a day and then be ready for thursday.
I use the bag so it wont take up all day cooking it..gotta do all the other stuff like rolls and pie etc.
This year my pumpkin pie will be about 80% organic, the pumpkin was taken from halloween, the flour and shortening is organic, brown sugar and milk is organic, eggs organic, and most importantly the whipped topping isnt that Cool Whip death trap..
|
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#22 Posted: 11/19/2011 12:35:51 PM
Gives good detail about the Heritage and how it is superior to any other source for buying anything else. |
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34808
Location: Minnesota |
#23 Posted: 11/22/2011 4:40:03 PM Well, I didn't get a Heritage turkey for Thursday, but we did deep fry a bird at work today from this place:
http://heavytable.com/ferndale-market-in-cannon-falls-mn/
Free range....no antibiotics....no corn in the diet. Just not the heritage variety.
We injected it with a butter/rosemary marinade and then covered it with cajun seasoning. When done, we basically pulled it like a pork shoulder and then made sandwiches. Even with all the added seasoning, you could definitely taste the difference....just stronger turkey flavor. It was only a handful of us and we pounded that 10 pound bird in about 15 minutes.
And it was only about $1.50 a pound. Also, you could buy ground turkey and it was only $1.99 a pound. I pay $4.99 or so for a 1.25 package in a regular grocery store. I'm going to go and get a case of 30 pounds for my outside freezer.  |
|
quote |
|
wallstreetcappers |
View Space | Friends | Playbook | |
Covers Linesmen
Joined: Feb 2003
Posts: 47614
Location: United States |
#24 Posted: 11/22/2011 10:29:02 PM
|
|
quote |
|
FriedShrimp |
View Space | Friends | Playbook | |
Hall of Fame
Joined: Jan 2008
Posts: 20679
Location: United States |
#25 Posted: 11/23/2011 1:18:14 AM Happy Turkey Day Wall
These guys don't like my idea of pulling it at 155........... but remember that it's still cooking after you pull it out of the oven. |
|
quote |