Comments on: Expert’s Guide to Shopping for Turkey

By: T

Sun, 25 Dec 2022 14:58:59 +0000

Great info. Thanks for doing this one.

By: Tom Something

Tom Something — Sun, 25 Dec 2022 14:58:59 +0000

What's the benefit of a vegetarian-fed turkey?

By: Mercy P

Mercy P — Sun, 25 Dec 2022 14:58:59 +0000

The real big news in Turkey land is the skyrocketing prices. You're lucky if you can afford the fancy stuff this season or any season. Thank you Democrats.

By: Adolph Sanchez

Adolph Sanchez — Sun, 25 Dec 2022 14:58:59 +0000

I already got a Butterball. I would have preferred a Honeysuckle White, but they did not have them.

By: Sarah Anderson

Sarah Anderson — Sun, 25 Dec 2022 14:58:59 +0000

No one can afford free range !! .. Butterballs is the best !!

By: Ken Gray

Ken Gray — Sun, 25 Dec 2022 14:58:59 +0000

Vegetarian fed is not a good thing. Turkeys are not herbivores.

By: S W

S W — Sun, 25 Dec 2022 14:58:59 +0000

Love Jack!! He is the epitome of ATK! Knowledge delivered with a healthy does of humor and insight!

By: Susan Joy T.

Susan Joy T. — Sun, 25 Dec 2022 14:58:59 +0000

Yes, free range turkey is the BEST! (I put globs of butter under the skin and cover most of the bird with bacon, delicious and so moist. The turkey never dries out, super juicy. I never stuff my bird, but I add a couple lemons cut in half, stuffing I make separate from the turkey. You must try it. Have a wonderful day.

By: Nicki2112.

Nicki2112. — Sun, 25 Dec 2022 14:58:59 +0000

No gamey taste for this family.

By: CX A340

CX A340 — Sun, 25 Dec 2022 14:58:59 +0000

We bought a Mary’s heritage turkey this year for $27 or $3 a pound for a 9lb bird. This type of turkey is actually more similar to the type of turkey, or chompipe as we call it, that we eat in Central America, where the larger turkeys that are raised with more white breast meat are not commonly found. To roast it, the night before the bird is washed inside and out with lime juice, let it store in the fridge overnight to crisp up a bit, and stuff the used lime peels into the cavity, truss, and roast slowly. For us it would be traditional to baste the turkey skin with seasoned mustard so the finished bird has an almost yellow appearance from the mustard. After roasting the bird is sliced, and then we make a special turkey sandwich out of it called panes con pavo (we only use the word pavo for cooked sliced turkey and the word chompipe for whole roasted turkey), which is the sliced roasted turkey allowed to simmer in a rich tomato sauce thickened with pumpkin seeds and spices served in a large roll with cucumber, radish, watercress, more of the tomato sauce, and crema or a sour cream like mixture – a great way to use leftover Turkey.