Refrigerating a fresh bird

Well, by "fresh" was it still frozen? Reason I ask is that BB sells Fresh around here and they're all frozen. Technically it was be fresh if it's not below 26 degrees.

quote:

The term "fresh" may ONLY be placed on raw poultry that has never been below 26 �F. Poultry held at 0 �F or below must be labeled "frozen" or "previously frozen." No specific labeling is required on poultry between 0 and 26 �F.

If he thinks it's good for 6 days, just get the name of his insurance company. I don't KNOW it's bad, I only know what's recommended. I might push the envelope for other meats, but with poultry, I never do.

For a fresh, unfrozen bird, unfortunately it says 1 or 2 days. I always go to the FSIS site, here's there link:
Food Safety of Turkey from Farm to Table

No Smokin, it's not frozen, limp as a dead turkey! So, you think we should toss it in the freezer? I'd like to cooka fresh bird but certainly don't want to take a chance on ending up in the hospital Thanksgiving evening.

I don't know, in the old days lots of people did it and it was okay. Nowadays, maybe we think too much.

You butcher said 6 days, maybe he knows???

Just called 1-800-BUTTERBALL. The "Home Economist" said "no problem" in keeping the bird in the fridge until Thanksgiving. There's a "sell by" tag dated November 26. So... we're going to go with that and hope they are correct. If not, we've got the butcher and Butterball to fall back on to pay the ER bills

Maybe things haven't changed and we DO think too much Smokin. We'll see!

Below 0 F= Frozen Turkey

0 - 26 F= Refridgerated Turkey

Over 26 F= Fresh Turkey

They were talking about it on Food Channel today.

I'd hope that BB has researched it enough.

Virtually all stores use 28� meat keepers,and I'm sure they are around for 10 days.

I'll shoot mine so full of "coonass" seasoning,that the bugs will be scared.

Figure in 24-48 hours of brine time, which also extends the shelf life and you'll be fine.

Tom, do you mind sharing your coonass injection/rub recipe? I've tried some storebought but they're more yankie than creole. Do you brine or inject, or both? Do you smoke or bake or fry?

Dennis,

Go to Turkey 101 and use Scotty's Creole Butter recipe, a lot of folks recommend it.

It's in the Injecting paragraph:

Turkey 101

I'm certainly no turkey expert,but can relate experiences.

If I fry,I only inject.

If I'm doing several breasts,as gifts,I like Smokin's brine,overnight.

Sometimes,Bigwheel's.

Yep, I use Scottie's injection.

If I hot cook,or bake,I usually don't bother to brine,as I often use pumped turkeys.[on sale for $0.59]


You can also strain and inject Smokin's brine,but it still should be in the bird 24 hrs.

I buy the half gallons of Cajun Injection at Sam's,when I'm in New Orleans.Chef williams,maybe?

4 to the case.

It can leave pockets in the breast,if you don't do it the night before and massage it around,3 or 4 times.

I like Cookshack's Chicken Rub,as it has no sugar to burn at higher temps.

It is also basically a general Cajun seasoning.

If I think my brine might have been salty,or the bird is pumped with a lot of saltwater,I kinda use the cajun seasonings,without salt in them.

Tony Chachere's is popular with the fry /hot cook crowd,as it has no sugar.

I buy lots of bulk Chef Paul Prudhomme's seasonings,when I'm in NOLA and they have no sugar.

Hope this helps a little.

Thanks for the info.

Tom - you mentioned that you do not brine when you fry. I am frying and smoking on Thursday. I was planning on brining both. They are both free range, no solution added, and state "up to 2% water retention". Is there a problem with brining the one that will be fried.

Thanks much.

If I brine for the smoker,I like to airdry in the refrigerator,after I have rinsed the bird several times and towel dried.


Helps the skin.

If a bird is not dried well,you can get some hot oil/water reactions.

I find that mine are plenty moist fried,without brining.

The injection ,the night before,is more for flavor.

Thanks Tom! Happy Thanksgiving!

yessir, and to you

Well, we are still alive and kicking with no signs of illness. The 12# Butterball described in the top post lasted the six days in the fridge. Sure wouldn't want to make a practice of leaving foul around that long before cooking it though.

Learned something new this Thanksgiving!

Glad you're still here Wheelz