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Author: GaryGary Date: Oct 6, 2006 13:59
One of my local stores has turkeys on sale already:
- Tom turkeys for .69/lb
- Hen turkeys for .79/lb
The prices will get lower before Thanksgiving but that's not a bad price. I'm
wondering about the hen turkeys (females). Are they worth the extra money?
More tender or tastier? I don't think I've ever tried one.
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Author: SpicaSpica Date: Oct 6, 2006 17:04
Gary wrote:
> One of my local stores has turkeys on sale already:
>
> - Tom turkeys for .69/lb
> - Hen turkeys for .79/lb
>
> The prices will get lower before Thanksgiving but that's not a bad price. I'm
> wondering about the hen turkeys (females). Are they worth the extra money?
> More tender or tastier? I don't think I've ever tried one.
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Author: Harry DemidaviciusHarry Demidavicius Date: Oct 6, 2006 17:06
On Fri, 06 Oct 2006 20:59:05 GMT, Gary
wrote:
>One of my local stores has turkeys on sale already:
>
> - Tom turkeys for .69/lb
> - Hen turkeys for .79/lb
>
>The prices will get lower before Thanksgiving but that's not a bad price. I'm
>wondering about the hen turkeys (females). Are they worth the extra money?
>More tender or tastier? I don't think I've ever tried one.
New one on me, Gary. perhaps they are dressed out in orange lingerie,
eh . . . . .
Harry
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Author: JanJan Date: Oct 14, 2006 16:23
I buy the Toms. The seem to have more flavor. I bake them slow over night,
at about 250 degrees, covered with tinfoil with the shinny side in, and
baste once or twice during the night. At around 7:00a the next morning I
crank up the heat to about 375 degrees, basting about every 15 minutes for
another hour, then take the foil off for the last 15 minutes at 400 degrees
to get that nice brown color. They are always well done, nice and juicy and
full of flavor. The basting seasons add a good deal to the flavor and gravy
as well. The bigger then better I like them, I love left over turkey.
Jan :)
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Author: JanJan Date: Oct 14, 2006 16:27
BTW....don't buy the ones with the pop-ups...they lie. And the ones with the
butter in them are awful. I always buy the plain ones, either California
brand or the house brands. They are just as good. The trick to good turkey
is in how you cook them, and they can't be rushed. I've been the official
turkey baker for our family for over 30 years, and no one has ever turned
their nose up at it, and happy to have take home goodies.
Jan :)
"Gary" wrote in message
news:4526C3B3.F1264C33@worldnet.att.not...
> One of my local stores has turkeys on sale already:
>
> - Tom turkeys for .69/lb
> - Hen turkeys for .79/lb
>
> The prices will get lower before Thanksgiving but that's not a bad price.
> I'm
> wondering about the hen turkeys (females). Are they worth the extra
> money?
> More tender or tastier? I don't think I've ever tried one.
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Author: CaroleCarole Date: Oct 14, 2006 16:29
Jan wrote:
> I buy the Toms. The seem to have more flavor. I bake them slow over night,
> at about 250 degrees, covered with tinfoil with the shinny side in, and
> baste once or twice during the night. At around 7:00a the next morning I
> crank up the heat to about 375 degrees, basting about every 15 minutes for
> another hour, then take the foil off for the last 15 minutes at 400 degrees
> to get that nice brown color. They are always well done, nice and juicy and
> full of flavor. The basting seasons add a good deal to the flavor and gravy
> as well. The bigger then better I like them, I love left over turkey.
>
> Jan :)
I'm with you on the leftover turkey. But I found quite by accident that
the most flavorful turkey is a kosher turkey. There was one year when
the local supermarket had turkeys on sale and they ran out of the brand
that was on sale and substituted kosher turkeys. We had never had one
(since we are not Jewish) but decided to try one and it was the best
turkey we ever had. Since then, I've always bought a kosher turkey.
Carole
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Author: JanJan Date: Oct 15, 2006 09:15
"Carole" hotmail.com> wrote in message
news:4pda7pFhvl2cU1@individual.net...> Jan wrote:
>
>> I buy the Toms. The seem to have more flavor. I bake them slow over
>> night, at about 250 degrees, covered with tinfoil with the shinny side
>> in, and baste once or twice during the night. At around 7:00a the next
>> morning I crank up the heat to about 375 degrees, basting about every 15
>> minutes for another hour, then take the foil off for the last 15 minutes
>> at 400 degrees to get that nice brown color. They are always well done,
>> nice and juicy and full of flavor. The basting seasons add a good deal
>> to the flavor and gravy as well. The bigger then better I like them, I
>> love left over turkey.
>>
>> Jan :)
>
> I'm with you on the leftover turkey. But I found quite by accident that
> the most flavorful turkey is a kosher turkey. There was one year when the
> local supermarket had turkeys on sale and they ran out of the brand that
> was on sale and substituted kosher turkeys. We had never had one (since we ...
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Author: CaroleCarole Date: Oct 15, 2006 09:46
Jan wrote:
> I have never tried a kosher turkey, and never even saw one at any of the
> markets I shop. I may see if I can find one around here nearby. There are
> only 3 markets in town, so I see if I can either find one.
When I lived in NYC it was easy to find one. I'm in Washington now and
it's harder to find a kosher turkey out here. But they are worth it :)
The first time we made one, my Mom and I had dinner and then a little
later we took the turkey out of the fridge and picked on it. We had to
force ourselves to put it back as we would have finished the whole thing
right then and there :)
Carole
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Author: JanJan Date: Oct 15, 2006 10:06
"Gary" wrote in message
news:45320882.7D83851F@worldnet.att.not...
> Jan wrote:
>>
>> I buy the Toms. The seem to have more flavor. I bake them slow over
>> night,
>> at about 250 degrees, covered with tinfoil with the shinny side in, and
>> baste once or twice during the night. At around 7:00a the next morning I
>> crank up the heat to about 375 degrees, basting about every 15 minutes
>> for
>> another hour, then take the foil off for the last 15 minutes at 400
>> degrees
>> to get that nice brown color. They are always well done, nice and juicy
>> and
>> full of flavor. The basting seasons add a good deal to the flavor and
>> gravy
>> as well. The bigger then better I like them, I love left over turkey.
>
> I've also always bought the largest Tom that I can find. I also love
> leftover ...
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Author: CyndiCyndi Date: Oct 15, 2006 11:24
"Gary" wrote in message
news:45320882.7D83851F@worldnet.att.not...
> Jan wrote:
>>
>> I buy the Toms. The seem to have more flavor. I bake them slow over
>> night,
>> at about 250 degrees, covered with tinfoil with the shinny side in, and
>> baste once or twice during the night. At around 7:00a the next morning I
>> crank up the heat to about 375 degrees, basting about every 15 minutes
>> for
>> another hour, then take the foil off for the last 15 minutes at 400
>> degrees
>> to get that nice brown color. They are always well done, nice and juicy
>> and
>> full of flavor. The basting seasons add a good deal to the flavor and
>> gravy
>> as well. The bigger then better I like them, I love left over turkey.
>
> I've also always bought the largest Tom that I can find. I also love
> leftover ...
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