Thanksgiving is little more than a week away, so it’s time to contemplate your choice of turkeys for this year’s feast. You could opt for a frozen turkey, a fresh turkey (never been frozen), or even just a turkey breast and be completely pleased with your choice. Some customers, year after year, stick with a particular brand and there are many; Honeysuckle, Butterball or even the Grand Champion Jandl to name only a few! Then you need to pick a size based upon 2 things. How many people are coming to dinner and how much turkey do you want left over for sandwiches, casseroles and soups?
Still others concern themselves only with the price! When I was a younger man, fresh out of college, I distinctly remember the common practice among grocery stores, of selling Thanksgiving turkeys below cost to entice customers to come shop in your store. The feeling was, if they come for the turkey, they’ll stay for the yams, celery, stuffing and all the rest! Prices like 19¢/lb. were common. I’m afraid those days have gone the way of 39¢/gallon gasoline and $7.00 Converse All-Star basketball sneakers!
We will be featuring Honeysuckle White turkeys again this year as well as Swift Butterball. Both of these brands are long-time players in the turkey game with time-tested names that are synonymous with quality and flavor. For our “fresh turkeys”, we are again offering Shady Brook Farms brand. All three of these turkeys have been USDA verified since 2015.
Below is a rub recipe for ensuring that your turkey come out delicious, moist and served golden brown:
|2 tbs olive oil||Salt & black pepper|
|1/3 cup mayonnaise||1 tsp fresh thyme, chopped|
|1 tsp fresh sage, chopped||1 tsp dried rosemary|
|½ tsp garlic powder||½ tsp onion powder|
Combine all the ingredients in a bowl (salt & pepper to taste). Using a pastry brush or your hands, rub the turkey all over with the rub, working it into all the crevices. Carefully peel back the skin without tearing and rub more of the concoction underneath the skin. Cook as you normally do.