Comments on: I’m not a chicken, I’m getting a free-range turkey

By: cathy

cathy — Mon, 01 Dec 2008 03:37:31 +0000

Kelley: Oh no! Well I hope the roast goes well next year if you go for it, and that’s too bad about your pricey heritage turkey!!

By: Kelley

Kelley — Sun, 30 Nov 2008 13:26:10 +0000

This glorious blog, which my husband and I both love, convinced him (and ultimately me) to try a heritage turkey this year ($150 worth!) and it was his first turkey (I’ve cooked 5-6 myself) but we were pretty excited – until it arrived, smelled a bit like ammonia and we were pulling feather roots out of it for more than 1/2 and hour! Eek! It was worth the try, and tasted delicious, but I would say I’ve gotten comparable tasty turkeys (organic) for $45-60 and would probably head back that direction next Thanksgiving – OR chuck ‘tradition (ala yestserday’s post!) and go with a roast!

By: Siobhan

Siobhan — Sun, 16 Nov 2008 02:19:52 +0000

I just ordered my first free-range turkey for this year’s Thanksgiving and I’m really psyched. Love this website and can’t wait to try some of your recipes. In response to Jean, Cleveland is not the culinary void it might seem– you just have to scratch the surface a little. Try the Westside Market– if you can’t find what you’re looking for easily, ask one of the butchers there! If you’re willing to drive a bit the Amish farmers’ markets all around the Cleveland area might also have free range meats. Check out http://www.localharvest.org for more ideas.

By: Sarah

Sarah — Tue, 11 Nov 2008 16:22:11 +0000

I’ve heard so many great things about heritage turkeys and am hoping to get the opportunity to roast one myself this Thanksgiving. Thanks for getting the word out to people about this! I’m glad people are realizing the importance of them before they are completely extinct.

By: EB

EB — Fri, 07 Nov 2008 17:43:44 +0000

Heritage really has been buzzwords for both poultry and pigd for the last several years. You ahve several great resources out there in NY. Up in the Hudson there are several heritage farmers for both. Seek and enjoy!

By: m.thew

m.thew — Fri, 07 Nov 2008 16:23:11 +0000

And a note on brining: my poor man’s brining meathod is to liberally, if not radically, salt the bird inside and out and let it sit for a half hour before you pop it in the oven. Also, I think poultry cooks better if its trussed with kitchen twine… ask your S&M scene friends for pointers if you’ve never done this before. (Fowl humor)

By: m.thew

m.thew — Fri, 07 Nov 2008 16:13:11 +0000

One way to counteract the higher price of good meat is to eat less of it. Buy a smaller bird than normal and give up bulk for better taste. Plus, more room for the sweet potatoes!

By: Jessica

Jessica — Thu, 06 Nov 2008 21:51:23 +0000

Does that turkey look embarrassed to anyone else?

By: j

Thu, 06 Nov 2008 15:51:34 +0000

Lots of places in Ohio sell such turkeys. We got one in Cincinnati, from a farm in the mid-Ohio area. This will be our first – I’m excited… and would also like some cooking tips if possible. But then we’ll be making ours THIS Saturday, so there’s not much time for a reply. I do not want this expensive and beautiful bird to be overcooked and dry!

By: Ambitious

Ambitious — Thu, 06 Nov 2008 15:01:46 +0000

I believe you when you say that the organic turkey is worth splurging for! I totally agree!

I would love to hear some instructions on how you cooked it because I’m about to make my first turkey this year! I was told to brine it beforehand but I’d like to avoid it if possible.

Thanks in advance!