What Turkey do you prefer?

[teesquare]

Given that the factory injected or brined is nothing more than salt, sugar, spices, and broth....I see no real difference in the frozen pre-injected/brined birds versus fresh. Except that we do pay more for the fresh birds.

I may try one from the Chop Shop in Asheville this year. They have some old "heritage" breed turkeys that are supposed to have a more original real turkey taste. Much like high production pork, turkeys have been so hybridized that the flavor and color of the meat ( pork in particular) does not resemble an old time heritage breed. It is pale and devoid of tone. ( much like me ) Might be a fun experiment - if it does not break the bank to cook a Butterball and one of these "old time" breed of birds side by side.....

[TentHunteR]

With my food allergies/sensitivities, it's always a fresh, minimally processed bird for our household.

No Butterballs will be harmed during the making of our Thanksgiving Day meal! 

[deestafford]

For the last few years I bought the Publix brand turkey for around 50-70 cents or so a pound based on my butcher friend there.  I brine then inject and do it in the SRG.  They turn out well. Dee

[TecCrash]

I brine then inject and do it in the SRG.  They turn out well. Dee

Dee, I'm trying to decide if I should do mine in the SRG or in the TBE...  Will I get the same resultsa except for maybe getting a bit more of the smoke flavor out of the SRG? 

Thanks

[TMB]

The last few years we have gone with turkey boulders.  There not to high $$$ and you can feed a lot of folks for little money and no bones or waist.  Now there is nothing left to make turkey stock but the trade off is worth it to me 

[deestafford]

TecCrash,  I don't think it'll make any difference.  I've done 'em in both and they always turn out great.  I cook mine with the legs up so I can check the IT in the thigh.  Also, I take the lid off once it's reach the color I want. Tommy has probably cooked more turkeys and other things in TBE and SRG than anyone alive. The boy has finally got semi-good at it.  Maybe he'll add some tips. Dee

[LostArrow]

I brine then inject and do it in the SRG.  They turn out well. Dee

Dee, I'm trying to decide if I should do mine in the SRG or in the TBE...  Will I get the same resultsa except for maybe getting a bit more of the smoke flavor out of the SRG? 

Thanks

The SRG imparts a lot of smoke flavor in poultry.