Rachael Ray Every Day - - Turkey -

In our years of roast­ing tur­keys, we’ve learned a thing or two about birds. Frozen tur­keys are cheap, around $1 to $2 a pound. But since they’ve been frozen, they can lose more mois­ture than fresh birds as they cook, which can lead to dry meat. On the other end of the price spec­trum are fresh her­itage birds, a.k.a. the Rolls-royce of tur­keys. Old-school breeds with names like White Hol­land and Bour­bon Red have a higher dark-meat-to-white-meat ra­tio than con­ven­tion­ally raised birds and denser, more fla­vor­ful meat. But they also have to be pre­ordered months in ad­vance and cost about $7 to $12 per pound. Some­where be­tween those ex­tremes is a fresh or­ganic turkey that will give you fla­vor­ful, juicy meat and, at $4 to $7 a pound, won’t break the bank.

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