Butterball or Honeysuckle ?
 

OK, Winn Dixie has Butterballs on sale for .99/lb as of 11/12. That's a good price so I went to get one on the first day of the sale at noon and there were none left. I spoke to the meat manager and was told he didn't know when they would get more. The old bait and switch routine. There were a boat load of Honeysuckle Whites for .79/lb. Are they as good as Butterballs? Anyone?

Butterball is my favorite

I have found that any turkey cooks just as good as the other.

You have two more weeks. There will be more sales.

Happy hunting!!

Z

Publix has turkeys for 59cents a pound and cook up just as good as Butterball,Jeno O,Honeysuckle. Have cooked all and they are about the same. Just do not over bake so it dries out.

Save your money and buy the store brand. There is not a nickels worth of difference when it is carved and on the serving tray.
By the time it is on the plate with stuffing and mashed potatoes and cranberries and covered in gravy = zero difference.

Save your money.

Isn't that exactly what "the old bait and switch routine" is?
Getting you to buy something that has a higher margin than the one originally advertised?

lol

Thanks all. I'm brining the bird anyway so I'll go with what's available. Gobble, gobble. They don't call it turkey day for nothing!

:agree:

I have always bought fresh not frozen turkey. I don't know if there is a difference since I've never had a frozen one. Other than that, I think they're all pretty much the same.

"Fresh" does not necessarily mean just killed. My unnamed source worked in a turkey processing plant. The source says just imagine piles of turkeys covered with ice for days on end with the melting ice replaced when needed. Those are the "fresh" turkeys. The source says they would NEVER buy a fresh turkey unless you know where it came from and when it was killed.

The brand of frozen turkey generally makes no difference either. The processing plant just changes lables - same turkeys, same processing. Butterball brand does have their own processing plants and procedures.

Our fresh comes from a farm not far away. They only sell 100. Chickens are all year long

Interesting. TY. Another consumer ripoff. When I lived in Vermont I used to pay 2.50/lb for a fresh Vermont turkey that I would have to order from the local Mom and Pop store owned by Dick Mazza. You could taste the difference but not really worth 2.50/lb. It was more of a buy local thing.

I have heard that Rebs in the south have been know to kill and grill them Sandhill Cranes instead of a Turkeys. Has anyone tried one ?

Knowing you to be kidding at this. However, wild turkey is very plentiful in Florida and some say it is superior to farm turkey. I have never had wild turkey but I know the "old fashioned" yard bird chicken sure tastes better than a commercially raised chicken.

Maybe it's a psychological thing, but I gotta have my Butterball. :) All 22 pounds of it, if and when I ever cook another one.

Exactly how long will a fresh turkey keep in the refrigerator???

Usually you pick them up on Wednesday so you can cook them on Thursday.

Not sure if I would keep one for more that a day.

Z

the safest bird is the one processed to be frozen as it is in fact FRESH frozen.
FRESH turkeys on the other hand have been subject to keeping at exactly the right temp for days....and in mass processing....it is a risk that every bird will be kept at the same temp.

......again as stated somewhere above put differing brands side by side and NOone will be able to tell the difference. Do that with a fresh vs a frozen ditto results....no discernable difference. We opt for the relative safety of FRESH frozen for us.......

Its not fresh frozen. It should be frozen fresh. turkeys can be frozen for up to a year. Production was down this yer due to higher cost of overhead and will be reflected in prices.

Sticker shock is becoming so common place that beginning to notice some post traumatic stress:22yikes:

Nothing more than a market being managed just like oil supplies. John Q public....bend over (again)

don't even think of buying a wild turkey. There is not much meat on them, they taste very gamy and they have to be specially treated to be edible at all.

Offering a sale on an item and running out before noon is hardly an endless supply. It's a tactic to get you in the door. As I said before, but it's bait and switch tactic that works. You end up buying a lower price item with a higher profit margin. And while you're there you most likely end up buying other items to go with your holiday dinner.

I'm picky about my turkey. Have always bought Butterball. I think that you can tell when you buy a cheap turkey. The cheap birds taste gamy to me. We actually threw one out we bought at Aldi's after it was cooked. Why cheap out and take the risk on such an important day?

I paid .98/lb for a frozen butterball in 13lb Walmarts last week. To me it was more important to get the size I wanted then crossing my fingers, hoping for a better price.

My problem is that a friend of mine will be smoking my turkey too. That is kind of him and I appreciate it. I bought some jarred gravy but I'm wondering if there are any tricks of the trade to make the jarred gravy taste more like homemade gravy. I wonder if I could roast the stuff that's packed in the inside of the bird and the neck just to get some drippings?

If you look near the chicken stock in the store you will see turkey stock. They usually have it around Thanksgiving. Buy it when you see it because it is not always there. Here is a link on how to make the gravy using the turkey stock.

Perfect Turkey Gravy Recipe

Have a happy turkey day!

thank-you very much.......i bought both gravy and turkey stock at aldi's last week.....i bought the stock for soup but now i'll make gravy with it instead

Wow! Turkey vulture served on Thanksgiving Day. That cracked me up. Thanks for the laugh.

Since your friend is smoking your turkey... I'm sorry, but that brings all sorts of hilarious comments to mind, but I'll exercise some self control. Anyway, you probably won't have any pan drippings.

I have a make ahead turkey gravy recipe that you make by roasting turkey wings (can buy separately in grocery store) and carrots & onions, then using those pan drippings and simmering everything in broth, then straining and thickening with flour. I make it every year and freeze it. If you are interested, let me know and I'll post or PM the recipe.

That sounds good too. Send the recipe, please.

The recipe and a video are here: Chef John's Make-Ahead Turkey Gravy Recipe - Allrecipes.com

I use stock instead of water, don't use the thyme, and don't go to the trouble of browning the flour in the fat. I just shake the flour and a cup or two of water or stock in a jar till it's all liquified, then add it to the hot stock.

Don't feed any of the wing meat to your dog. I was up every two hours last night taking himself out. I made sure to head straight to my neighbor's lawn.

Just me but I stay away from Butterball. The last thing I need is a turkey injected with saturated fat. I go for a turkey breast since hardly anyone eats the dark meat anyways.

I'm a leg man.

I believe you're wrong about that. No fat is injected.