Purchasing and preparing the turkey for Thanksgiving has taken on a kind of mythical status through the years. It's a big hunk of poultry that you only cook once a year, so taking the care to properly store, thaw, and cook the big bird in time for a glorious entrance to the harvest table can be tricky. While it may not be as easy to control for seasonings , cooking times, and temperatures, there is one easy way to start off your Thanksgiving feast preparation on the right foot: buy the best bird.
To help you decide which turkey to buy for this Thanksgiving, we bought, roasted, and tasted five brand-name frozen turkeys from the supermarket. We had taste-testers judge the birds based on tenderness, texture, and flavor to determine a winner. They were all frozen and ranged in the 12—pound range. Two of the birds were not injected or had any added salt , while the other three were already brined in the bag.
For how we cooked the turkey , we kept it super simple to remove a lot of variables that could possibly skew results. We went with a recipe that includes "spatchcocking" the bird, which is just cutting out the spine, flipping the bird over and pressing down on the breastbone until it cracks, allowing you the flatten it out on a roasting tray.
This allows for quicker cooking , and a more even roast because the cool and moist inner cavity is no longer skewing how fast or slow certain parts legs versus breast get cooked to the proper temperature. We dried the bird, applied a tablespoon of canola oil to each side along with two tablespoons of freshly ground black pepper , and, for the turkeys that weren't brined, one tablespoon of Kosher salt.
Our oven was set to degrees and after an hour of cooking, a Bluetooth meat thermometer was stuck into deep into the breast and set with a degree alarm. Once that went off—most of them only took about an hour and a half to cook—the legs were then checked to make sure they hit the degree mark.
A really special turkey — this comes in a cookable bag so the meat stays lovely and moist. The bacon on top imparts a smokey flavour onto the breast and the sage stuffing has coarse herbs which added textural contrast to the tender meat.
It ensures an often overlooked part of the turkey gets some special treatment and is important for minimising waste. Order: Available to order now Delivery : On 22nd December or collection from the farm on rd December. This was a gorgeous bird that took on a fantastic golden colour once cooked and was one of the best tastings. The cooking method is unusual as the cooking begins upside down, which is not usually how to cook a turkey.
It did however ensure succulent meat through all the juices dripping into the breast. The cooking time seemed a little long, however it did come with a pop-up timer to avoid a dried-out bird.
It was personally one of my favorites. Order: Available for pre-order now for collection in selected stored 22ndth December. Lovely subtle flavour with well-seasoned meat and a great texture.
The stuffing was deliciously tangy and contrasted well with the mild turkey and smoky bacon. This joint is buttermilk stock-basted and can be stored in the freezer until needed. A very attractive-looking turkey with deep almost bronzed skin which would make an impressive centrepiece.
Roasted turkey fillet with new potatoes and tarragon broth Easy. Season the turkey fillets all over with salt and black pepper and place in the baking dish. Arrange the potatoes all around turkey and turn to coat with oil.
Season the po. Remove turkey giblets and reserve. For the stuffing, combine the breadcrumbs, sausage meat, apple, garlic, almonds, parmesan, chopped herbs, sea salt and black pepp. Rinse the turkey breast and pat dry. In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast. Transfer to a roasting pan and roast until the juices run. Prep the turkey by rinsing and patting dry.
Sprinkle salt in the cavities. Stuff your turkey. To prepare the stuffing, cut the crusts off the loaf of bread. Then tear the loaf into 2cm pieces. Place the croutons in a bowl and t. Herb-roasted turkey tenderloin with mango, lime and ginger dressing and roasted sweet potatoes Easy.
Once heated, add the turkey tenderloins and saute on 1 side. In a large pan, melt the butter slowly and soften the garlic without browning. Add the golden turkey and ham and mix well. Add the nutmeg, mace, lemon juice, cayenne pepper and chopped parsley. When heated through, place all the ingredients into a.
Soak the mushrooms in in g boiling water for 20 minutes then drain the liquid into the stock, discard the last 3 tablespoons of the liquid.
Chop the soaked mushrooms and set aside. To make the. Sweet-n-sour turkey meatballs Easy. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker. Coronation Turkey Filled Jackets Easy. Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay l.
Turkey monte cristo sandwich Easy. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Brined turkey breast with spanish spice rub and sour orange sauce Medium. For the turkey and oranges: 1 Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
Apple-sage glazed grilled whole turkey with grilled apples Medium. Heat oil in a medium saucepan on the grates of the griddle or on a burner. Add the onion and cook until soft, about 3 mins. Add the serrano chilli and cook for 1 min. Add the vinegar and sugar and cook until the.
Turkey and Creamy Stilton Pies Easy. Heat the butter and rapeseed oil in a large frying pan, add the onion mushrooms and cook over a low heat for minutes or until soft. Then stir in the cooked turkey, garlic and thyme and cook for a further. Individual Turkey Shepherd's Pie Easy. Heat the oil in a medium frying pan over medium-high heat. Add the chopped garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with.
Coronation Turkey with Apricot Puree Easy. Roast turkey breast with gravy Medium. Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Roast Turkey Breast with Gravy Medium.
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the me. Turkey burgers with prosciutto and melon Easy. In a large mixing bowl, combine the minced turkey, grated onion, garlic, 2 tbsp of the basil, and the seasoned salt and pepper.
Form the mixture into 6 patties and set aside. Oven-roasted turkey breast with leeks and cornbread stuffing Easy.
Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add one tablespoon each of butter and o. Turkey and Stuffing Egg Rolls Easy. Preheat a deep-fryer to degrees F. In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture on.
Leftover Roast Turkey Pho Easy. For the broth: Position a rack in the upper third of the oven and preheat to degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking. In a large bowl, whisk together ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird.
Cover and let brine in the refrigerator for two hours. For the glaze: In a small saucepan,. Pros: Sold by the first company granted permission by the USDA to use "Animal Friendly" on its labels, this turkey was described as "tender, moist, and balanced in flavor. Cons: A full, fatty flavor was a turnoff for some tasters. This was the second-most-expensive turkey we tested. Pros: These birds are raised in the countryside of Lancaster, PA, and are marketed as percent natural, minimally processed, preservative- and artificial-ingredient-free.
One editor said it "tasted gamy, but in a good way—kind of lingered on the palate, like duck. Cons: "Tough, dry texture and minerally flavor; not a good way to impress the in-laws" proclaimed one judge. Priciest of the bunch. Weight: 11 lbs. Pros: According to the purveyor, these all-natural birds come from the rolling hills of Central New York and are heart-healthy 30 percent fewer calories and 70 percent less fat than standard USDA turkeys , but at first glance you wouldn't think of this as a low-fat bird.
Cons: "Mushy," complained one eater. A majority of the editors concluded that the "flavor was better than the texture" after taking a nibble of this bird. Yet it lacked real turkey flavor—it was mild and bland, but overly salty. One judge even believed the turkey had been injected with a saltwater solution.
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