Free Range Turkey

[v70cat]

I was thinking about getting a "local free range" turkey this year.

http://www.nytimes.com/2007/11/11/ny.....;/11dineli.html

Do you think that they are better or is it just bunk?

Has anyone purchased on on Long Island?

[Kamper]

I got a dead link. You can always come up here and shoot your own. There's probably a few hundred within 5 miles of me.

[welder]

The best Turkey is a BUTTER BALL , wild Turkeys, the breast is the only thing worth eating. and a pressure cooker helps there a bunch.

[v70cat]

The best Turkey is a BUTTER BALL , wild Turkeys, the breast is the only thing worth eating. and a pressure cooker helps there a bunch.

Last year we had a Bell & Evans turkey; it was very good.

It tasted better and had more white meat.

I think free range and wild are different so they are not as tough.

I don't really have the time and interest in hunting a Wild one thanks anyway.

[welder]

Free range and Wild are two Different critters .

Free range is a Domestic Bird allowed to run around in a yard .

And

Wild , well, it's a Wild bird that TRAVELS miles each day in search of food , so it's muscles are way more developed , hence tougher.

As with any animal , raised in a small pin will make for better eating because its muscles are not worked as hard . What makes the difference is what they are fed [ Chemically enhanced or Natural food ]

[Kamper]

...

I think free range and wild are different ...

D'oh! I knew that! My bad.

It's an interesting sight though, to be going down a country lane and there's a flock of several dozen crossing the road.

I hope you have a good holiday with your family and friends!

[Ludicrous]

I shot me one of them wild turkeys last year. Horrible tastin'

[welder]

Lud,

Ya gotta shoot the young ones with white on their wings .

And skillet shots don't count.

[kingair]

Here you go

http://www.omahasteaks.com/servlet/browse/...amp;RAND=PA3001

[autobaun70]

I am shocked that nobody has brought up turduckin yet. As for the turkey, if you are after the best in flavor, look for a bird that is small for grocery store standards, something in the 12-16 lb range rather than the typical 20lb monsters you see in the store. Also, you want to find a bird who's packaging mentions that it was fed a natural diet, and that doesn't have any extra "flavor solutions". I would consider brining the turkey for additional flavor, and then either roast or grill the bird at a rather high temperature (350-400 degrees) until it's internal temperature in the breast reaches 160 degrees (it will carry over another 10 degrees once off the heat) or break out the fry pot and go the deep fried route. What ever you do, don't implement the extra low temp, cook it for 12 hour method, or put any stuffing inside the bird.......both things will = dry, cardboard texture turkey.