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-
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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.
To remove first post, remove entire topic.
Anyone ever bought and prepared this product?
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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.
Prior to last year I had never purchased or ate anything other than the cheap corporate turkey not knowing the difference and what I was eating.
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..
Prior to last year I had never purchased or ate anything other than the cheap corporate turkey not knowing the difference and what I was eating.
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..
Damn 5.99 a lb.??? That is pretty damn high....especially for a turkey but I am a fairly cheap bastard when it comes to buying stuff like food. I mean hell, an 18lb. turkey would run you $107.82 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.
Damn 5.99 a lb.??? That is pretty damn high....especially for a turkey but I am a fairly cheap bastard when it comes to buying stuff like food. I mean hell, an 18lb. turkey would run you $107.82 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.
Well most people view it that way, but you will easily go and pay 20 bucks a lb for a mediocre sirloin at Outback, so for sure the price tag for the turkey is high and you can find lower..
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.
Well most people view it that way, but you will easily go and pay 20 bucks a lb for a mediocre sirloin at Outback, so for sure the price tag for the turkey is high and you can find lower..
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.
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.
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.
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.
Hutch,
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.
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 ass in gear if I am going to give this a try.
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 ass in gear if I am going to give this a try.
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 ass 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 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 ass 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..
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.
Well, I didn't get a Heritage turkey for Thursday, but we did deep fry a bird at work today from this place:
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.
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