Turkey prices up due to shortages

Thank goodness for gravy. A strip of meat under the turkey breast, the tenderloin is – like it name implies – very tender and low in fat. Everyone has to wait while you pop the pieces back into the oven for additional roasting.

We’ve assembled a cheat sheet to the most common culinary calculations.

It doesn’t have to be so. “Right now, the availability of turkey is quite good and the warehouses are full”, he said.

According to the website for Feed My Sheep, the event serves more than 1,000 meals over the course of two hours on Thanksgiving Day at its community event at Central High School and a home delivery food service. But this is one of those times when shopping around can really pay off because many grocers will discount turkeys for the holiday.

So how long does it take to raise a turkey from the chick stage to the time it is ready for consumption?

There are, however, satisfying alternatives to whole turkeys. (You can tell when a turkey was frozen by looking at the packaging; by law, a date must be there.) Many experts say there is no difference in the taste of fresh and frozen turkeys, and Olson agrees – he can’t taste a difference.

“You can harvest a male or a female, and they’re both excellent eating”, he said.

A 12- to 14-pound turkey gives you the best chance of cooking success. Either one would be a tasty and stress-free addition to your Thanksgiving table. I used a half breast (about 3 pounds) and it turned out great. Let come to room temperature. Place the turkey in a container and refrigerate for 24 hours.

Basting the bird with its juices helps crisp the skin and flavor the meat. Place 16 by 12-inch piece of parchment paper over turkey pieces. “The quantity is somewhat reduced but it’s not eliminated There’s still a quantity of turkeys on the market”.

Any leg person will love this braised turkey recipe. Note that turkey legs are big.

“We just try to get businesses involved and this year I got a few area schools involved, doing jeans day”. The sauce is so tasty; save it to spoon over rice or potatoes.

Rinse and dry turkey legs; season on all sides with salt and pepper. Toss onions, celery, carrots, mushrooms, garlic, thyme sprigs, parsley sprigs, bay leaves and 2 tablespoons melted butter together in large roasting pan; arrange in even layer. The result is a moist, flavorful cut of turkey when cooked, Wilson said. Transfer legs to a plate and discard all but 1 tTablespoon of rendered fat from Dutch oven. Add ½ cup of water to the bottom of the pan. Continue boiling until cider is reduced by half, about 5 minutes. Whisk in reserved braising liquid and bring to boil. To prevent it from cooling, cover the turkey with foil, then layer several kitchen or bath towels over that.