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Michael Hoffman
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Total Posts:
14550
- Joined: 7/1/2000
- Location: Gahanna, OH
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RE: Buying the turkey ...
Wed, 11/23/05 4:14 PM
( permalink)
quote:Originally posted by Tumbleweed365
My family is different,the majority of us like the dark meat.
Does anyone know where I might find a turkey raised for the dark meat?
We have done Thanksgiving with just roasted thighs, but it isn't the same.
Thanks
Wild turkeys are mostly dark-er meat. Of course, you'll need a hunting licene, a turkey permit, a ton of woodsmanship, turkey knowledge and skill. But it will certainly be worth it. 
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Jennifer_4
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Total Posts:
1495
- Joined: 9/19/2000
- Location: Fresno, CA
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RE: Buying the turkey ...
Wed, 11/23/05 5:07 PM
( permalink)
I've given up cooking my own turkey..I find no matter which method I try, the flavor is just..well.. boring.. therefore from now on I suggest the best turkey I've ever tasted.. Chef Williams Deep Fried Turkey Breast.. cajun or garlic flavored.. BEST TURKEY EVER.. you can buy it online from QVC.. not an ad..just a hearty recommendation.
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Tumbleweed365
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RE: Buying the turkey ...
Wed, 11/23/05 5:26 PM
( permalink)
Don't think all that will happen before tomorrow,  but thanks anyway.
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rjb
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Total Posts:
449
- Joined: 12/15/2003
- Location: Bronxville, NY
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RE: Buying the turkey ...
Thu, 11/24/05 12:54 PM
( permalink)
quote:Originally posted by Greyghost
RJB,
Thanks to your knowledgeable posts on brining, I am coming around to the point of giving it a try next time I do a turkey. I am thinking of trying it with a Plainville turkey breast to keep the size factor down.
I just got through listening to a celebrated local chef on Northeast Public Radio, who agrees with your approach right down the line. He uses only organic heirloom birds and offers only brined turkey at his upscale restaurant. He starts the bird cooking in a preheated 500 degree oven to crisp it a bit, then reduces the oven to 300 degrees cooking the bird till done.
So between your posts and listening to the local chef, I will give the method a try, although I think I will stick to my long slow cooking method.
Glad to be of help. Try brining your next roast chicken -- or even a cut up bird for frying or pan roasting. Makes a difference. My American Bronze turkey arrived yesterday and is resting comfortably. Oysters are shucked & the seafood stock (for the gumbo & shrimp bisque) is simmering. Love this holiday -- no religious awkwardness, no gifts, lots of fellowship in the kitchen & around the table. Happy Thanksgiving, everyone
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