Butterball, Heritage or Free Range?
That is the question these days, isn’t it? I remember in my childhood, picking out a turkey was a relatively easy decision…based entirely on poundage. This was a crucial decision, don’t get me wrong. You needed enough turkey to ensure that everyone could overdose on L-Tryptophan and still have enough for a week of turkey sandwiches. These days, it goes way beyond giblets or no giblets, pop up thermometer or no. It’s heritage, free range, store bought, stuffed, brined and on and on.
I remember trying a heritage turkey not too many years ago and it was dry and gamey, nothing like the unctuous deliciousness of the glorified butterball. But these days, what with our proudly purchased free range beef, cage free eggs and organic, grass fed milk…I can’t exactly go grab an industrialized, plastic wrapped, 20 lb monstrosity…right? But those “trendy” turkeys cost a pretty penny and I’ve been burned before, so I’m asking for advice.
What kind of turkey are you making this year? Are you brining, stuffing, frying?
Many, many thanks for your help in this confusing matter…let’s not even get into the PIE question!
4:04 pm
Laura_Denver says:
Hunter ordered a heritage turkey from Heritage Foods 2 years ago and I really enjoyed it, thought it had nice flavor and texture. This year I ordered a turkey from our local Natural Grocers store, it is a free range bird but not a heritage breed. (It was also $4 less per pound than the heritage ones, hence my choice).
7:48 pm
Hunter_Denver says:
If you have the disposable income to support heritage birds, and you have the cooking skills to not turn them into rubber (lower fat content = not much room for culinary error), then they are the way to go. Otherwise stick to the butterball.
4:39 pm
kathy-houston says:
After years of perfect butterball’s, I can say that the free range, fresh are actually tastier. I think all the butter and liquid in the butterball’s makes them seem juicier, but the actual flavor is so much better with the less fatty turkey, just make sure to keep it covered to keep the juices in and then brown it before serving. And while we are talking turkey…I vote for having it as a year round meal…not just for holidays! It’s cheap per pound and good for you and baking one and using it for sandwiches instead of preserved deli versions is way better and worth the extra effort!! Gobble, gobble!
4:43 pm
kathy-houston says:
And I love the fall picture!!