Thanksgiving Turkey - Free Range or Store Bought?

jdhosier

Hi Folks. We are trying something new (for us). We have started purchasing meat from an organic farm that practices humane husbandry and all the meat is organic.

They are now offering free range turkey with no antibiotics or hormones. We have never purchased a turkey like this before. We have always gotten the "Butterball" type turkey from the grocery store. I am curious if people here have gone the free range, organic turkey route and what your experience is. Is there a preferred way to cook it?

I should add that their turkeys are $3/lb.

Thanks.

mnstrpc

Last year and this year we got/are getting our turkey from a local farmer. Their turkeys are free range and raised organic, although they not certified (costs $$ to get certified organic).

Last year we just roasted it as we would any turkey and it was delicious, very moist and tender, although I can't say that it was significantly better taste-wise than a conventional turkey. Mostly I like to buy from this farmer at our local market because they're nice - an old hippie dude with a long grey ponytail and his sweet wife. I just like to support a local farmer and also like knowing that my food came from down the road and lived a fairly happy little turkey life before he met his maker and my dinner table.

drmerc

in this thread we humanize our turkeys

lornaloo3

Butterball turkeys are pumped with antibiotics. They lead short, unhappy lives. They're a breed of turkey that cannot reproduce without human assistance anymore. That being said, that's what my mother cooks and that's what I eat like a good girl every Thanksgiving, but since you have the choice it seems like the better option to me. It's less cruel and healthier for you, double win. Sorry about the wallet hit though.

pstaceyca

I have had organic turkey and chicken...so much better than the grocery store kind! Try it you WON'T be disappointed!! :happy:

13turtles

I switched to organic/Free range several years ago and notice a difference in flavor. I brine my turkey so it stays moist, but there seems to be a richer flavor and texture to the meat. This is of course just my opinion, but I say go for it!

Sepheara

we go hunting for ours, they are tasty.

SadieToughLady

Wow, that is so awesome. I try to only eat meat that has been raised under humane conditions and does not have antibiotics or steroids in it. My meat consumption is very limited and usually only comes from Whole Foods. I don't have the option to purchase it straight from the farm, but if I did, that would be so amazing. Definitely go with the free range. You pay for what you get and I guarantee it will taste good and you will feel good about eating it. You are lucky to be able to directly support farmers who use these types of food practices. I wish this was the norm and not the exception. I'm a little jealous, but so happy for you:)

MrsSWW

If you are able to ALWAYS buy free range - same with your eggs, poultry,pork etc., at least you know they've had a reasonable quality of life before you bung them in the oven

zenchild

I buy free free range whenever I can. I figure if something can die for me I'm going to do everything I can to make sure it had the best possible life up until that point. I'm willing to pay more for that. I already pay more for organic pastured milk (Organic Valley, NOT Organic Horizon), free range eggs, and the occasional bit of meat.
I don't know about poultry but I have read a bit of research that says pastured beef is healthier than regular feedlot beef. Less saturated fat, more vitamin D, can't remember the specifics. It makes sense that turkey would be the similar. It stands to reason that an animal raised outside and allowed to exercise and forage would be healthier than an animal crammed in a cage and packed full of antibiotics just to keep them alive. The animal that is in better shape would therefore be healthier for us to eat.
I'd rather pay a little more and get better quality and eat a little less animal products than spend a little less and get more torture and less quality.
I'll get off my soapbox now.

bcattoes

I don't see why you would cook an organic turkey any differently than any other turkey. Whether we buy organic or not will depend mostly on how the hunting season goes and (if it goes poorly) if organic is available and affordable. If not, our market has sold antibiotic free turkeys for the past few years so we'll probably just go for one of those. It's illegal in the US to use hormones in the raising of poultry so that is not a concern.

cmcollins001

in this thread we humanize our turkeys

I prefer hunting range turkeys personally, but when that doesn't work out, I go looking for turkey's that have been raised in a nice home with a loving family that feed them well, took them for moonlit strolls, and named them with strong meaningful names, and then, just when the turkey is resting comfortable and relaxed, their heads are chopped off. The meat is more juicy and tender when the birds don't know it's coming.

Last year was a bad hunting range year, so we ended up having to eat Larry instead. He was delish!

melsmith612

I put an organic whole chicken in my crock pot yesterday morning and it tasted exactly the same as every other chicken I've put in my crock pot. True story.

WendyTerry420

What about if you bought free range turkey at a store? :devil:

scarletgenesis

We've done free range for the past few years and will never go back!

The best way we've found to cook it is to spatchcock it - What's that you say? Basically brining and butterflying. Not only does it give us an amazingly flavorful meal, but it cooks in a LOT less time

http://www.seriouseats.com/recipes/2009/11/how-to-spatchcock-a-turkey-thanksgiving-butterflying-roasting-recipe.html

jdhosier

We've done free range for the past few years and will never go back!

The best way we've found to cook it is to spatchcock it - What's that you say? Basically brining and butterflying. Not only does it give us an amazingly flavorful meal, but it cooks in a LOT less time

http://www.seriouseats.com/recipes/2009/11/how-to-spatchcock-a-turkey-thanksgiving-butterflying-roasting-recipe.html

Very interesting method of cooking a turkey. Never thought about doing it this way. I brined a turkey with a brine recipe from Emeril Lagasse one year and it made the most amazing gravy. We may have to try this.

Thanks,

alaskaang

Free Range! After eating fresh free range poultry you may find that traditional store bought may taste off - that added "15% flavor enhancing solution" - BLECH!

redheaddee

I have no experience with turkeys, but I do own a black angus cattle farm and can honestly tell you our meat is much better. We use no hormones, steroids, etc. and feed our cows only hay with occassional grain (which is simply corn). The flavor is better, the marbeling is better, even the fat is less fatty (if that makes sense, LOL). I will never buy beef at the store again. We are in the process of ading pigs and chickens...I cannot WAIT to see how much better fresh bacon is!!!

scarletgenesis

We've done free range for the past few years and will never go back!

The best way we've found to cook it is to spatchcock it - What's that you say? Basically brining and butterflying. Not only does it give us an amazingly flavorful meal, but it cooks in a LOT less time

http://www.seriouseats.com/recipes/2009/11/how-to-spatchcock-a-turkey-thanksgiving-butterflying-roasting-recipe.html

Very interesting method of cooking a turkey. Never thought about doing it this way. I brined a turkey with a brine recipe from Emeril Lagasse one year and it made the most amazing gravy. We may have to try this.

Thanks,

We've done it now 3 times and it takes a bit of patience, especially the first time, but once you get the hang of it, it goes quickly and everyone at thanksgiving told us (my friend and I do all the cooking) it's the best turkey they've ever had.

I have (over the past few months) shifted to only eating meat that is raised and processed certain ways (more humanely, sustainably, as local as possible) and have noticed a big change in flavor.

scarletgenesis

I have no experience with turkeys, but I do own a black angus cattle farm and can honestly tell you our meat is much better. We use no hormones, steroids, etc. and feed our cows only hay with occassional grain (which is simply corn). The flavor is better, the marbeling is better, even the fat is less fatty (if that makes sense, LOL). I will never buy beef at the store again. We are in the process of ading pigs and chickens...I cannot WAIT to see how much better fresh bacon is!!!

Fresh bacon is absolutely incredible!

jdhosier

...I cannot WAIT to see how much better fresh bacon is!!!

I just ordered a turkey, a bacon sampler (pork, beef and salmon bacon) and a couple of pork loin roasts.

If anyone is interested, I ordered it from http://www.wallacefarms.com/

They deliver to a warehouse in the city where I live. Very convenient.

Thanks, everyone.:happy:

wolfchild59

My mom switched over from buying regular market turkeys to organic, free-range, turkeys about four years ago.

I've noticed any difference in taste from those to the previous turkeys or any other fresh turkey I eat through out the year. Personally, I don't have the budget to do it, but if it's a moral issue, than go for it.

Also, no matter what kind of turkey you are doing, cook it breast side down for at least the first 3/4 of the cooking time. The breasts are white meat and dry out the easiest when cooking a bird to temp for the dark meat areas. If you cook it breast down, they stay moister and juicier since the juices are draining down into the bird.

Them turn it over for browning the last 1/4 of your cooking time so you get a pretty looking bird.

Also, you don't have to subscribe to the all day cooking at super low heat this way. My mom does two 18 pound birds each year in her oven and they're in there for about four hours, tops. And they're infamous amongst friends and extended family alike for being the moistest turkeys they've ever had. (even before she was buying the organic stuff.)