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I'm curious as to opinions from you folks. For the 3rd time in 5 years I've purchased a fresh (free range/air chilled) turkey from a local producer. Local = Vermont raised. The bird this year was 17 lbs and cost $68.

I always brine the bird (12-24 hrs) and usually roast it (one year deep fried) vs smoking (my wife is burned out on smoked poultry/bbq by October)

Despite all the love and care this year's fresh turkey received, at the end of the meal we were all scratching our heads. Basically it tasted the same as a supermarket bird...fresh or frozen.The supermarket bird would have been 1/4th the cost. Any other opinions on this subject?
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If you read the new 101 I talk about turkey types.

Free range is overhyped. All they "technically" have to do is open the door for one hour (the birds don't even have to go out)

fresh isn't necessarily better. They way the birds are flash frozen to 0 I've never had a problem.

Alton Brown on a show this year said pretty much the same and he says he uses frozen.

For me, that fact you said you couldn't taste the difference tells me to save your $$$$ next year.
Yep MaxQue!,

I always have an opinion, especially when asked or not. My Mama told me a long time ago that it takes all kinds of people to make the world go around, otherwise it would be a boring place...so with this in mind, I'll keep eating my local, on sale, fig air dried bird and save the extra money to buy a NICE brisket...ya know that's what good eating is all about,since you asked me!

Sometimes I think that some of us,including me, are caught up in the flash of sales gimmicks that are not what they really seem to be,oh well! It all comes down to what you and your family care for and feel comfortable with,ya know!Happy Holidays to you guys in Vermont!!!
quote:
Originally posted by Pags:
Maybe it's the brine.


Don't think so. I used Smokin's Holiday Turkey brine with the addition of 2 cinnamon sticks. I've used this brine before with great success.

The one thing I did do differently this year was cook the bird in a Reynolds bag. The meat was tender and juicy but my sense is that the meat steamed vs roasted...not enough caramelization. Think of a steamed Prime Rib Smiler

Next year I'm buying the Butterball and smoking it...just don't tell Mrs Max Smiler

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