LTH Home

Is it too soon to start talking about turkey?

Is it too soon to start talking about turkey?
  • Forum HomePost Reply BackTop
    Page 2 of 2 
  • Post #31 - November 19th, 2012, 11:43 am
    Post #31 - November 19th, 2012, 11:43 am Post #31 - November 19th, 2012, 11:43 am
    LAZ wrote:
    Pie Lady wrote:I can't imagine not having an abundance of turkey (and leftover sandwiches) and I was toying with the idea of buying a separate breast and legs this year anyway


    Why not buy a whole turkey or two and cut them up? Cook the parts you want and freeze the rest. You can always use the wings and other extra parts for stock.


    Carving was one of the things I wanted to avoid. Especially now that I have a cold, I just want to get the food on the table and eat.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #32 - November 19th, 2012, 1:05 pm
    Post #32 - November 19th, 2012, 1:05 pm Post #32 - November 19th, 2012, 1:05 pm
    Might I suggest getting some of the smoked legs and wings, with a "normal" turkey breast?
    More expensive than a turkey itself, but little effort.....
  • Post #33 - November 19th, 2012, 2:27 pm
    Post #33 - November 19th, 2012, 2:27 pm Post #33 - November 19th, 2012, 2:27 pm
    I did. I ordered a ham, turkey breast, 4 legs and a quart of turkey stock from Joseph's on Addison. It was indeed a shitload of money but hopefully worth it. ($4.29 for a half ham and $3.59 for a breast, I didn't ask about the legs).
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #34 - November 21st, 2012, 5:07 pm
    Post #34 - November 21st, 2012, 5:07 pm Post #34 - November 21st, 2012, 5:07 pm
    This year we got a natural, vegetarian fed, antibiotic/hormone free turkey from peapod. We've been shopping on peapod for the last 6 months weekly and its been a godsend in the city without a car. This turkey was $22 and is 12lb. They didn't have any organic turkeys, if they did I probably would have went with one of those. I figured this was as close to organic as I'm gonna get. One year I did a heritage turkey and spent close to $90 for a 7.5lb bird, not knowing it would be that skinny.. It was delicious but we all laughed when it came out of the oven because it looked like a cornish hen.. After that experience we just decided to do organic or all natural, around 10lbs is fine for us.
  • Post #35 - November 21st, 2012, 6:56 pm
    Post #35 - November 21st, 2012, 6:56 pm Post #35 - November 21st, 2012, 6:56 pm
    I picked up my ham and was disappointed to find that it was just a vacuum-sealed Hillshire Farm ham. I'll have to report back how it is.

    It was awfully nice of the fella to bring my box out to the car, even though I said I could carry 20 lbs. I must look like a lightweight. :lol:
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #36 - November 21st, 2012, 7:15 pm
    Post #36 - November 21st, 2012, 7:15 pm Post #36 - November 21st, 2012, 7:15 pm
    Pie Lady wrote:It was awfully nice of the fella to bring my box out to the car, even though I said I could carry 20 lbs. I must look like a lightweight. :lol:
    I'm going to speculate that you were polite and cheerful to the fella and he signified his appreciation by being helpful. I try to be that way in all of my dealings of that nature and I'm often similarly rewarded. In fact, I was at Valli today and had a pleasant chat with the woman working the register. She has a long day and I hope I made it a little better.

    I don't know you and hopefully I'm not speaking out of school, but I would find it hard to pass up an opportunity to lend a hand to an attractive member of the opposite sex.

    But carried too far and it would be stalking ... ;)
  • Post #37 - November 24th, 2012, 1:31 pm
    Post #37 - November 24th, 2012, 1:31 pm Post #37 - November 24th, 2012, 1:31 pm
    Got a free-range (fer shure--the birds were running all over everywhere in the barnyard :lol: ) turkey from a farmer south of Keeseville NY. Not a heritage, just a regular old white guy. But man, what a difference the free-ranging makes in flavor and texture! We'll never go back to supermarket birds again.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #38 - November 19th, 2013, 4:06 pm
    Post #38 - November 19th, 2013, 4:06 pm Post #38 - November 19th, 2013, 4:06 pm
    Took a couple phone calls but I did get a turkey set aside for me to pick-up this weekend down in Morton, IL. (Peoria area). I had done HoKa's the last 4 or 5 years but wanted a change of pace this time.

    Small farm thats been raising turkeys for 80 years, - Yordy Turkey Farm, Fresh, all natural, etc.

    http://www.yordyturkey.com/

    $2.58/Lb. - $.30 less/lb. than HoKa.

    Yordy Turkey Farm
    2000 S. Main
    Morton, IL.

    309-263-2891
  • Post #39 - November 19th, 2013, 4:22 pm
    Post #39 - November 19th, 2013, 4:22 pm Post #39 - November 19th, 2013, 4:22 pm
    j0emv wrote:This year we got a natural, vegetarian fed, antibiotic/hormone free turkey from peapod. We've been shopping on peapod for the last 6 months weekly and its been a godsend in the city without a car. This turkey was $22 and is 12lb. They didn't have any organic turkeys, if they did I probably would have went with one of those. I figured this was as close to organic as I'm gonna get. One year I did a heritage turkey and spent close to $90 for a 7.5lb bird, not knowing it would be that skinny.. It was delicious but we all laughed when it came out of the oven because it looked like a cornish hen.. After that experience we just decided to do organic or all natural, around 10lbs is fine for us.


    Too funny- with my clan I often buy the big Purdue oven roaster chickens that run at 7-8 lbs
    I can't even imagine a turkey at only 10 lbs.
    The smallest one I have ever done was 14 or so
    nothing goes to waste around here...
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #40 - November 19th, 2013, 7:52 pm
    Post #40 - November 19th, 2013, 7:52 pm Post #40 - November 19th, 2013, 7:52 pm
    Treasure Island's Thanksgiving ad just came out for Wed. Like some of the other grocers, they have a "spend $50 get a cheap turkey" deal, 48 cents for large frozen Norbest hen turkeys,( $1.18 without the purchase.)They also carry several other turkey options: Fresh Norbest 1.68, fresh Hoka 2.88, Eberly 4.98, Barbers fresh gluten free 2.29. Have fresh ducks for 3.69 and Carando ham for 3.49 ( might only be spiral cut though, and I'm not a fan of dried out ham).

    Tend to have decent prices on other items needed, e.g. Sweet potatoes 25 cents a lb,broccoli crowns 70 cents, Centrella frozen vegetables 59 cents a lb, fresh rosemary, thyme, sage 1.49 a bunch, etc.

    Not a lot of stores around Chicago, but I've had better luck with their produce than the larger grocers.

    Ad is at tifood.com for more details

    In the meantime, I need to rearrange my freezer to make room for an extra turkey.
  • Post #41 - November 20th, 2013, 8:27 am
    Post #41 - November 20th, 2013, 8:27 am Post #41 - November 20th, 2013, 8:27 am
    I have to ask but what does " Barbers fresh gluten free" mean?
    I have a local supplier that will butcher next week and pickup is on Wednesday.
    If he is not available than it's John's Live Poultry for me.
    No frozen birds even if labeled "All Natural"!-Dick
  • Post #42 - November 20th, 2013, 10:40 am
    Post #42 - November 20th, 2013, 10:40 am Post #42 - November 20th, 2013, 10:40 am
    I assume that gluten free refers to the feed for the Barber's turkey, but not positive. My splurges have been limited to Ho-kas.
    What does John charge for live turkeys these days?
  • Post #43 - November 20th, 2013, 9:54 pm
    Post #43 - November 20th, 2013, 9:54 pm Post #43 - November 20th, 2013, 9:54 pm
    I smoked a pre T-Day turkey yesterday.

    Image

    Image

    You know the hardest part about smoking a turkey?

    Finding the right size rolling papers.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #44 - November 21st, 2013, 9:14 am
    Post #44 - November 21st, 2013, 9:14 am Post #44 - November 21st, 2013, 9:14 am
    BGE?

    looks good,

    How many pounds was the bird, approx time of the cook?
  • Post #45 - November 21st, 2013, 9:37 am
    Post #45 - November 21st, 2013, 9:37 am Post #45 - November 21st, 2013, 9:37 am
    jimswside wrote:BGE?

    looks good,

    How many pounds was the bird, approx time of the cook?

    Big Green Egg, yes.

    Brined backbone out/leg thigh disjointed 14-pound turkey was done in under three hours. Backbone out speeds cooking, allows better smoke penetration and, by tying the legs up as pictured, turkey retains a traditional look when brought to the table.

    I've been doing turkey this way for years.

    Plated turkey
    Image

    Also did brined smoked salmon, smoked hummus, smoked garlic for our pre T-day recipe testing cook.

    Image
    Last edited by G Wiv on November 21st, 2013, 9:48 am, edited 1 time in total.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #46 - November 21st, 2013, 9:46 am
    Post #46 - November 21st, 2013, 9:46 am Post #46 - November 21st, 2013, 9:46 am
    "What does John charge for live turkeys these days?"
    Don't know about this year because my bird is still walking around in Racine County and John is my backup but
    don't go into shock if you order and pickup because the price per pound is multiplied by the live weight of the bird.
    About Monday a big truck will pull up at the back of John's and the whole space will be filled with nervous birds.
    Non-stop processing will then take place. Many people want a live bird freshly processed.
    If you do go/order a bird, bring a large cooler and ice to pack the cavity for a freshly processed bird.
    What I like about my supplier is that he grinds the feed from locally procured grain and we are trying to source as much as we can from local growers.
    No brine, no special cooking methods are required, just stuff, season, oil/butter or whatever the outside, tent the legs with foil and into the oven, a perfect bird.-Dick
  • Post #47 - November 21st, 2013, 10:04 am
    Post #47 - November 21st, 2013, 10:04 am Post #47 - November 21st, 2013, 10:04 am
    budrichard wrote:I have to ask but what does " Barbers fresh gluten free" mean?


    From Treasure Island's ad:

    Two Turkey options for your Thanksgiving Day feast.

    Hoka natural turkey, local grown in an independent family owned farm in Waterman Illinois. We feed a diet of corn and soybean meal with added protein from such sources as fish meal and are allowed to roam freely. This means less fat and more protein! They are also Gluten free. They have the best bone to meat ratio of any turkey.

    Barber turkey, is Gluten free, all natural turkey. Minimally processed fresh never frozen.


    Some birds are injected with brine or other flavor enhancers during processing. Some of these contain gluten.
  • Post #48 - November 24th, 2013, 6:59 pm
    Post #48 - November 24th, 2013, 6:59 pm Post #48 - November 24th, 2013, 6:59 pm
    Things have been crazy and I forgot to preorder my HoKa bird this year. Remembered seeing a few extras last year and thought I'd see what's available at Fresh Farms in Niles. There were a grand total of three birds left, one at 16.4 lbs which I grabbed. Yikes! Not gonna slack next year.

    It's out in the garage in a dry brine flavored with juniper berries and lemon zest.

    GWiv, what a gorgeous bird! We'll be picking up a few cheap birds on Friday for smoking throughout the wintertime, gonna remember this post...
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #49 - November 27th, 2013, 5:37 pm
    Post #49 - November 27th, 2013, 5:37 pm Post #49 - November 27th, 2013, 5:37 pm
    And finally, some practical advice from Tante Marie:



    Happy Thanksgiving to all!
  • Post #50 - November 27th, 2013, 9:32 pm
    Post #50 - November 27th, 2013, 9:32 pm Post #50 - November 27th, 2013, 9:32 pm
    Santander wrote:And finally, some practical advice from Tante Marie:
    Happy Thanksgiving to all!

    Love her! Happy Thanksgiving/Thanksgivukkah!
  • Post #51 - November 28th, 2013, 2:34 pm
    Post #51 - November 28th, 2013, 2:34 pm Post #51 - November 28th, 2013, 2:34 pm
    IMAG1092.jpg

    Getting ready to fry a bird at my brother's house.

    Happy Thanksgiving!

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #52 - November 28th, 2013, 7:24 pm
    Post #52 - November 28th, 2013, 7:24 pm Post #52 - November 28th, 2013, 7:24 pm
    A few highlights from a great Thanksgiving meal. In particular, the pie and tart were delicious--thanks go to my friend Lindsay who just started a made-to-order pastry business-http://www.sugarloafcake.com.
    image.jpg Caramel Apple Tart
    image.jpg Sour Cherry Pie
    image.jpg Baked Cheddar Mac
    image.jpg Sourdough, celery, leek & fresh sage stuffing
    image.jpg Cranberry, whole orange & apple relish
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #53 - November 28th, 2013, 8:48 pm
    Post #53 - November 28th, 2013, 8:48 pm Post #53 - November 28th, 2013, 8:48 pm
    20131128_161830.jpg

    Pulling the bird

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #54 - November 29th, 2013, 9:48 am
    Post #54 - November 29th, 2013, 9:48 am Post #54 - November 29th, 2013, 9:48 am
    ronnie_suburban wrote:Pulling the bird
    Took a moment for the image to render on the internet connection I'm on, thought it might be an example of excessive holiday drinking on Ronnie's part :)

    I did a turkey on a WSM, tasty if I do say so myself.

    Bird is the word

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #55 - December 1st, 2013, 3:03 pm
    Post #55 - December 1st, 2013, 3:03 pm Post #55 - December 1st, 2013, 3:03 pm
    turkey.jpg Turkey after two hours
    I smoked our 15 pound bird with hickory and it turned out quite lovely. Used a pan to catch drippings and the smoky gravy made from it was phenomenal.
    turkey2.jpg Finished turkey
  • Post #56 - December 2nd, 2013, 9:44 am
    Post #56 - December 2nd, 2013, 9:44 am Post #56 - December 2nd, 2013, 9:44 am
    jimswside wrote:Took a couple phone calls but I did get a turkey set aside for me to pick-up this weekend down in Morton, IL. (Peoria area). I had done HoKa's the last 4 or 5 years but wanted a change of pace this time.

    Small farm thats been raising turkeys for 80 years, - Yordy Turkey Farm, Fresh, all natural, etc.

    http://www.yordyturkey.com/

    $2.58/Lb. - $.30 less/lb. than HoKa.

    Yordy Turkey Farm
    2000 S. Main
    Morton, IL.

    309-263-2891


    top notch bird from these friendly folks. - got a 19 Lb. didnt mess with it at all as far as brining(wet or dry), etc. Just seasoned the cavity, stuffed it, rubbed it with olive oil and spices and roasted it for 5 hours.

    One of the most flavorfull turkeys I have made. - Probably not going back to HoKa.
  • Post #57 - December 3rd, 2013, 8:21 pm
    Post #57 - December 3rd, 2013, 8:21 pm Post #57 - December 3rd, 2013, 8:21 pm
    Damn! Those smoked birds look great. I missed doing one this year.

    One of my friends sent me a few more shots of our frying session, saying this one was his favorite . . .

    Image
    Frying a Ho-Ka bird at my brother's house

    He brined it for about 24 hours but I'm not sure exactly what he used in the brine. We fried it in peanut oil. Even with virtually no wind, the oil took about an hour to come up to temperature (375 F), after which the bird took about 45 minutes to cook.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more