I'm having 17 for Thanksgiving dinner.
The plan: Buy an 18 lb fresh Kosher turkey, plus a breast and a couple extra legs.
For the past few days I've been checking out turkeys and prices at various stores. My husband was leaning towards a fresh Kosher. We hadn't done one of those in several years, but it was good that one time. So I said fine.
Today I went to a local store and the Empire Kosher birds were $3.99 a pound. A 20 lb bird was $80. Expensive! Bell & Evans were $3.29 lb, and the store's own brand - all natural, were $2.79 a pound. At Trader Joe's I think I saw turkeys for $1.99 lb., I wasn't paying attention.
Then at the store I spied a group of Jaindls. I bought a Jaindl last year, brined it in a pineapple soy brine and it was tasty. Last year I think I paid $3.49 a pound. So I was SHOCKED today to see Jaindls being sold for $1.99 lb! The store's butcher said they were selling for $1.99 lb. because they were all over 24 pounds and they wanted to move them out.
So I bought a 28 lb Jaindl.
Hubby was with me, so he has to share some of the blame, and he knows it. We just couldn't resist that price.
Soooo.... How to cook this thing? If we stuff it, I reckon it would take about seven hours to cook, unstuffed around six. We're eating early - around 1 p.m.
So I'm thinking spatchcocking??? I'm guessing it might take what, three hours to cook? I can bring the bird back to the store tomorrow and have the butcher spatchcock it for me.
Anyone else do this with a turkey? What do you think? I'm wondering if about two thirds through cooking could I put stuffing under it to cook or should I just cook that separately?
Or should I just roast it like usual?
Your thoughts, opinions, appreciated. Thanks!
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