It's that time again. After trying every method imaginable - kosher, brined, brined for 24-hours and then dried in the fridge over night, organic free-range, organic free-range brined, basting bag, on a rack, not on a rack (I think you get the picture) - some one recently swore up and down that a halal turkey is the way to go. So for this year, halal turkey it is.
My question to all of you wonderful people is whether anyone out there has had experience with halal turkeys or can recommend a halal butcher that they trust. While I'm always willing to make the trek for something extrordinary, east bay from Vallejo to Milpitas is preferred.
(Ohohoh, and I promise to report back.. I've done Diestels for the past few years, but I've also tried a couple of Foster Farms, a Butterball, and an Empire)