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Okay, last week I bombarded
you with lots of information about turkeys. The feedback I got was great,
except that I threw way to much information out at one time, so I am going to
take a step back and be a little more thorough with each bit of information.
So, let’s talk about choosing the right turkey for your holiday feast. Next
week I will talk more about cooking it.
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First you have to decide
on the number of people you are preparing to cook for. If you are cooking for
two, consider trying Rock Cornish game hens. They are in the frozen meat
department at most groceries and are a fun alternative to a turkey that may be
too large for a few. Otherwise, plan on 1# of turkey per person. More if you
want leftovers. So if you are feeding 10 people, you need the minimum of a 10#
turkey. I personally like leftovers and have information covering the
topic of what to do with turkey leftovers on the Nov. 28, 2005 and Nov. 20, 2006
shows that you can access from the Cooking Show Index.
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The next decision to make
is what kind of turkey to purchase.
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There are organically
raised turkeys which have been raise eating organic grains free of pesticides,
herbicides, growth hormones, antibiotics and GMO’s. Often they are pastured so
they have access to fresh air, sunshine and green grass. These turkeys are not
injected with vaccines or a sodium solution and are not harvested w/high
pressure chlorine spray. That sounds really good to me and this is the type of
turkey I buy.
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Another kind of
turkey available is naturally raised. The truth in labeling laws say that if
you aren’t certified organic, you can’t say organically raised, so, though the
turkey may have be “naturally” raised, similarly to the organic turkey, they
can’t boast of the quality that organic is, but still has none of the chemical
additives, hormones, antibiotics, vaccines, etc. as the mass produced turkeys
do.
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Fresh turkey vs.
frozen turkey- fresh generally costs more, you have to purchase it closer to the
day you plan on cooking it, BUT the taste is far superior to frozen. Fresh
turkeys can be stored for up to 2 days in the coldest part of the refrigerator.
When storing fresh turkey, be
sure to remove the giblets and store separately. You can get fresh turkeys at
most grocery stores. If you buy a frozen
turkey, it requires one day per 5 pounds to thaw in the refrigerator and thawing
in a cold water bath takes 30 minutes per pound.
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Self-basting turkey-
The components that go into the self-basting solution vary from company to
company, and are listed on the labels of these turkeys. Expect to see
ingredients as simple as turkey broth and as questionable as emulsifiers and
artificial flavors. While the turkey may be extremely juicy, they may have many
off and unnatural flavors. This type of turkey is the most available to
consumers. What I am skeptical about in the addition of flavors to the turkey.
If you have to add flavorings to something, does that mean that it doesn’t taste
very good on its own? By now, some of you know my feelings about what one
eats. I work hard at staying away from over processed foods as much as
possible. If you are going to spend hours working on a great meal for the
holidays, why not start with a great turkey for that meal?!
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Which ever kind
of turkey you choose, choose a bird with smooth, creamy, soft skin, avoiding
turkeys with any bruised or torn skin.
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