turkeys-fresh-or-frozen
18 Nov, 07
When it comes to buying turkey, there are so many options out there, we thought we should put together a guide to help you pick out the right one for your dinner.
Frozen: Turkeys labeled "frozen" are flash frozen down to 0°F right after processing. They're every bit as flavorful as fresh ones. If you purchase a frozen turkey, allow plenty of time for it to thaw, at least 3-4 days. The best and safest methods to thaw the bird are: in the refrigerator or for up to 12 hours in a sink in very cold water, making sure to replenish the cold water every 30 minutes. Never thaw your turkey at room temperature (like on the counter) to avoid harmful bacteria.
Fresh: Fresh turkeys are only chilled and thus have a shorter shelf life than frozen turkeys. Because you don't have to thaw them, they are a more convenient option and my personal favorite.
Self-basting: Turkeys labeled "self-basting" have been injected with a solution intended to make them more flavorful and tender, which ends up saving you time, since these turkeys have been salted or otherwise seasoned. This means you can skip brining or marinating that can take several hours — plus, you're virtually guaranteed a moist and flavorful bird.
Organic: Organic turkeys come frozen, fresh, and self-basting, and are raised on organic feeds and without antibiotics. (This is the type of turkey I buy every year...the flavor really can't be beat!)
No matter which type of bird you choose, figure that you need 1 to 1 ½ pounds of turkey per person. Once you've determined the type and weight range you need, find the roundest bird available. Then clear out the freezer or refrigerator to make room for the turkey! Have a great dinner!
Frozen: Turkeys labeled "frozen" are flash frozen down to 0°F right after processing. They're every bit as flavorful as fresh ones. If you purchase a frozen turkey, allow plenty of time for it to thaw, at least 3-4 days. The best and safest methods to thaw the bird are: in the refrigerator or for up to 12 hours in a sink in very cold water, making sure to replenish the cold water every 30 minutes. Never thaw your turkey at room temperature (like on the counter) to avoid harmful bacteria.
Fresh: Fresh turkeys are only chilled and thus have a shorter shelf life than frozen turkeys. Because you don't have to thaw them, they are a more convenient option and my personal favorite.
Self-basting: Turkeys labeled "self-basting" have been injected with a solution intended to make them more flavorful and tender, which ends up saving you time, since these turkeys have been salted or otherwise seasoned. This means you can skip brining or marinating that can take several hours — plus, you're virtually guaranteed a moist and flavorful bird.
Organic: Organic turkeys come frozen, fresh, and self-basting, and are raised on organic feeds and without antibiotics. (This is the type of turkey I buy every year...the flavor really can't be beat!)
No matter which type of bird you choose, figure that you need 1 to 1 ½ pounds of turkey per person. Once you've determined the type and weight range you need, find the roundest bird available. Then clear out the freezer or refrigerator to make room for the turkey! Have a great dinner!
November 17, 2007
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