Reply to thread

Message

[QUOTE="jibsey, post: 3317228, member: 859"]
Thanksgiving is often more complicated or expensive than it should be because you likely won’t get a better turkey. I know because I’ve bought Heritage birds that were supposedly related to Thomas Jefferson’s Turkey. Their fine But not worth it, because  this thing is going to be covered in gravy. Just don’t overcook it.
     Marketers are savvy and they’ve figured ways for people to pay $100 bucks for a Turkey. Fresh better than frozen, farm raised, free range, went to a private school Turkey. Baloney. Worst birds I’ve had were fresh because by the time they get to you they ain’t so fresh. Butterballs (other market brands great too like shadybrook or even PriceChopper brand) are deep flash frozen immediately and are usually 99 cents a pound, they dont need brine and you can’t generally F them up.
     Last year I went for a 27 pounder. Mistake , dried out because it was too big. 16-22 pounds. Seasoning. Kosher salt, pepper, granulated garlic powder, paprika. Olive oil it rub mixture on heavy. 475 for 30 minutes uncovered, cover cook 350 until breast is 165. Rest 20 minutes outside oven covered. Yes, stuffing inside the bird.
[/QUOTE]

Verification

First name of men's bb coach