I'm investigating turkeys for Chow, and curious what the Home Cooking community thinks about the brands out there. I'm hoping to compile the reviews from CH into a brand comparison chart on Chow for people to reference. So what will you cook? A Diestel? A fancy heritage bird? A Butterball? What type have you had the best luck with in the past?
Which brands stay nice and juicy, and which dry out?
Do the expensive turkeys taste any better than the cheap ones?
Are any brands super bland and gross?
What kind of giblets and bits come with the respective birds?
Do you buy your turkey direct from a farm? If so, how do you find one in your area?
Thanks for your input!
Roxanne, Associate Editor, Chow.com