OT: Turkey's

I know that Thanksgiving is still a little bit away but I've been watching Bon Appetit Making Perfect Thanksgiving videos and the Turkey video has gotta me to make a Turkey for my first time this year πŸ˜‚ So I want to ask a question and I'll take some tips as well. My question is where's the best place to get a Free range Turkey in the blacksburg area?

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Cannot help you with where to pick up a turkey in the Burg, but my advice is to always brine a whole turkey. Even if its only just salt, sugar, and water for 24 hours. Substantially more flavor and far more forgiving with staying moist even if over cooked. 1 cup of salt per 2 gallons of water. Keep turkey submerged and refrigerated.

And thanks for all the updates and commentary during wrestling season!

"That's my school, this is HOME"

No problem fam!

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

seconded on the brine.

I also separate the skin and then put in a thin covering of compound butter and olive oil mixture that includes minced shallots, thyme, sage, paprika and garlic.

Also if you stuff your bird add a bouquet garni on the top of the stuffing and let the juices drip over it onto the stuffing as it cooks. yum yum yum.

Can't 2nd this enough. Putting the bird in a brine 24 hours in advance of the cook will add a ton of flavor, even if its a pure salt brine. What you brine with is really up to you but I have had a lot of success with a mixture of garlic (whole clove), chili powder, oregano, cumin, and dried Chipotle peppers. Boil all of that together until the peppers break down, cool, and let it soak for 24 hours. I've used this several time but always when I've smoked the bird, and not in the oven.

Hands down, still the greatest Thanksgiving video ever.

(Skipped start time to 0:55. If you want to remember 2004 political humor, watch the whole thing)

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OMG RED VS BLUE. I loved this series πŸ˜‚

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

Wut

Have you considered not going full on cannibalism this year and getting some nice steaks or Cornish game hens or so some beef wellington? /s

Maybe a nice standing rib roast. Even the president pardons the turkey.

Rib roast is my family's Christmas Dinner tradition. Gotta have me some smoked turkey at Thanksgiving.

You can order a turkey at Annie Kays or Eats. Or talk to the meat farmers at the Farmer's Market Wednesdays and Saturdays. And ditto on the brine.

Doing better and better.

I also can't help with sourcing the turkey but for tips...how are you planning on cooking it? Oven? Fryer? Smoker?

(add if applicable) /s

Oven

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

Not on the range?

#Let's Go - Hokies

I was looking around and there are a few farms near Blacksburg. Weathertop Farms I know is taking reservations for free range turkeys. Wearthertopfarm.com

Weathertop seconded. Had many a turkey, always good.

The Poultry club at VT also sells but imho weathertop takes the pie...

check with Jordan Wicks in the VT Meat science center -- if they don't do poultry, he might be able to point you in the right direction. I got a few pigs to roast from them (among other items) and it's pretty good quality too

Edit: wicks (not wick)

"Why gobble gobble chumps asks such good questions, I will never know." - TheFifthFuller

Gobblers Rest has a few free range turkeys if you dont mind violating the Fifth Amendment.

😰

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

If cooking in the oven, start it upside down. Halfway through, flip it. It keeps all the breast meat from drying out because the juices migrate down there for the first half and you still get he crispy skin from cooking right side up the second half.

Warning: this post occasionally contains strong language (which may be unsuitable for children), unusual humor (which may be unsuitable for adults), and advanced mathematics (which may be unsuitable for liberal-arts majors)..

Oooo that's a good idea

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

The last time we tried to move a turkey, the grease fell into the oven, and we had a small grease fire. This was also the last year we were in our rental, and while I couldn't have cared less, it was slightly scary. An hour earlier, I had to conduct the circle of life on a poor mouse that was smelling the food. Why? Because my cat was being fat.

TKPhi Damn Proud
BSME 2009

It is pretty harrowing. We tried it once with a single use aluminum pan and went out an bought a tea one after that. Ever try to pick up a grocery bag full of motor oil and a bowling ball (I mean, who hasn't, right?) and try not to spill a drip? Yeah...
Anyway, with the real pan and two good sets of tongs (not grilling tongs, too flimsy) it's not too hard. Just pull it out and set it on your stove, flip, and put it back in.

Warning: this post occasionally contains strong language (which may be unsuitable for children), unusual humor (which may be unsuitable for adults), and advanced mathematics (which may be unsuitable for liberal-arts majors)..

Ooo. I may have to invest in a pair of those

Warning: this post occasionally contains strong language (which may be unsuitable for children), unusual humor (which may be unsuitable for adults), and advanced mathematics (which may be unsuitable for liberal-arts majors)..

eh... coating the top with butter (and/or under the skin) will solve this problem to an extent. When I cook mine in the oven i'm usually going hot at 450 for the first 45 minutes, then dropping the temp to 375 until done. When I make temp change I tent the breast, leaving the legs uncovered. This browns the whole bird at first, but then basically cooks the breast indirectly for the remainder of the time which leaves a lot of moisture, and helps the legs/wings and breast all reach the desired temp at the same-ish time.

Which leads me to a couple other suggestions:
1) get a proper thermometer and DO NOT rely on that thing that ships with the bird
2) Have LOTS of chicken broth ready to ladle over the white meat after carved. This will add-back a lot of the moisture that might have been lost during the cook.

2) Have LOTS of chicken broth ready to ladle over the white meat after carved. This will add-back a lot of the moisture that might have been lost during the cook.

Use the pan drippings fortified with the fond and other flavor inducing things of your choosing.

This is going to be great for the ACC.

This is exactly tly what I do, except 500 for 1/2 hour then drop to 350, and I also tent the drumsticks individually as well.

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

Also...I haven't heard anyone talk about carving yet. This is just as important as the cooking. This is what I do....

I take out the bird when it's about 160 in the deepest parts (and the cavity stuffing). Put the whole pan on the stove top or counter (on a towel) and cover the whole pan in foil, then several bath towels. Rest for at least an hour. It will gain temp and relax the meat

Don't take the bird out of the pan. Do this in the kitchen, not at the table.....Use a boning knife or a similar type to take the wings, drumsticks and thighs off. This Is pretty easy. Then, take each breast off whole (do not cut off slices in long slabs parallel to the bird like your grandfather did. This makes long fibers which are chewy as hell.) Take the whole breasts off by using the boning knife to work down along the breastbone, and cutting the breast free at the pelvis and the upper bone next to the wishbone (clavicle?). After a couple times you'll get the hang of it.

Now put the breast on a cutting mat and slice into medallions perpendicular to the long direction of the breast. This will make short fibers which are not chewy. I use a double blade electric slicer for this (about $20 at walmart- also great for London broil brisket, etc.). Eat...leave the carcass for later to clean the scraps off of for soup, croquettes, etc..

Good luck!

My wife takes the kids and leaves the house while I watch my Hokie games.........nuff said

maybe it was 500 degrees to start... i usually only cook one in the oven once a year and I always have to go back to the recipe.

On the stuffing - not a big fan of putting that in the cavity only because it takes much longer and likely ends up with a dry bird. Instead, I cook both separately and then mix in the drippings with the stuff after both have cooked.

As for the knife - i use this:

https://www.fogocharcoal.com/collections/cooking-utensils/products/kai-p...

And for the scraps, when i do save them, I'll throw them into a large cast iron with several quarts of water and more herbs and low boil for a couple hours to make a solid stock which then becomes the base for a turkey soup.

My question is where's the best place to get a Free range Turkey in the blacksburg area?

Have you tried driving a few minutes down 460, and taking a rifle out into some wilderness?

TKPhi Damn Proud
BSME 2009

I'm not a Hunter thoπŸ˜‚

I must have read a thousand faces
I must have robbed them of their cause
Sickened thirst, Sickened thirst
Keeps it together
Soft white glow in the cranium
A bullseye made sedated

Dont use a rifle get a shotgun and some 3-1/2 inch #4's and a good full choke. also smoked whole a wild turkey is delectable.

Directions from Blacksburg to whoville, go north till you smell it then go east until you step in it

Not sure about where to get turkeys in burg but I've made this turkey on my green egg every thanksgiving we've done traditional fare for the past 10 yrs. http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm
It's fantastic. Few other turkeyday meals we've done instead of the traditional turkey stuffing etc...Mexican (fajitas) and Prime Rib. Anyway. Check out that link. It's got some great ideas/options to add to your recipes etc.

Definitely brine. If youre doing it in the oven, look up how to spatchcock. Itll cook faster and keep the meat from drying out.
Dry the bird real well, rub oil on the skin, and stuff some butter and herbs between the skin and meat. I like tony chacheries on the outside for a little kick.
If you have convection mode on the oven, even better. Roast it over some carrots, celery, and onions or over your stuffing.

I've had good success following Alton Brown's brine method

I loved the original Good Eats series.

Free range? In the woods. But the season isn't open yet.

#Let's Go - Hokies

OT: TURKEY'S

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