Thanksgiving Turkeys and Feedback

This slideshow requires JavaScript.

Thanksgiving dinner was wonderful here at GLR.

Our turkey was moist, succulent, and delicious.  The breast meat was plentiful and flavorful and the dark meat was the darkest I’ve ever seen.  Lindsey remarked that it looked more like duck.  Much darker than last year’s bird, and I’m wondering if that is due to individual variation or because this year’s turkey was several months older than the ones we butchered last year.

Lindsey prepped our bird with a butter and sage rub underneath the skin.  The cavity of the bird was stuffed with onions, lemon, orange, sage, and garlic.  We cooked it in a GE self-contained poultry roaster at 375° for about 2.5 hours.  The roaster had to have a brick added to the top because it is not designed for free-range birds with actual legs and thighs but Butterball turkeys that are all breast meat.

If you bought or helped to eat a turkey from GLR this year, we’d love to hear your feedback!  Please tell us a little about how you cooked it as well as your impressions of the taste and texture.

Thank you for your continued support!  We are very thankful for our wonderful customers!


One thought on “Thanksgiving Turkeys and Feedback

  1. Renate says:

    I can’t remember where I heard it, but I’ve read that the older turkeys are more fully flavored. We butchered one that was almost 3 years old, a hen. The meat was wonderful, some of the best I’ve ever had. There were more of those bony things in the legs, making that meat harder to use but other than that, I’d say far better than a younger bird.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: