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How early can I buy my turkey?

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  • newbie Nov 13, 2005 11:34 AM
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I'm buying a fresh turkey this year. I plan on brining on Wednesday and frying. How early can I buy my turkey? I'd ideally like to avoid the Wednesday crush, but I'm worried that if I buy it too early (Monday or Tuesday) it will be full syrupy pink juice by Wednesday.

If it makes any difference, it's not a 'specialty' turkey, it will likely be a Huntinsinger Ranch or Foster Farms.

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  1. Pickup a fresh turkey on Monday or Tuesday in not too early if you have place for it in the refrigerator. We normally do that so that it can "deforst" I know it is fresh but the cooler in stores are much colder that your home refrogerator.

    So a good "bath" before brining is not a bad things. I have gotten to know my meat manager and I am able to have him deforst a frozen turkey for me a week before Thanksgivng and I normally pick it up Wednesday wash in and brine in a insulated ice chest overnight before cooking it.

    Since my brining solution has a lot of ice and it is in a ice chest is in a "cooler"?

    1. Pickup a fresh turkey on Monday or Tuesday in not too early if you have place for it in the refrigerator. We normally do that so that it can "deforst" I know it is fresh but the cooler in stores are much colder that your home refrogerator.

      So a good "bath" before brining is not a bad things. I have gotten to know my meat manager and I am able to have him deforst a frozen turkey for me a week before Thanksgivng and I normally pick it up Wednesday wash in and brine in a insulated ice chest overnight before cooking it.

      Since my brining solution has a lot of ice and it is in a ice chest is in a "cooler"?

      1. You can pick it up on the weekend before, if you prefer. It won't be any different sitting in your fridge versus the market's. It's not like all the fresh turkeys served on Thanksgiving can get killed on Tuesday and put in the market on Wednesday....

        2 Replies
        1. re: Karl S.

          I always cook my Turkey (or breast, depending) on Sunday after thanksgiving. I do this because we want a really good turkey, plus we want to have T-giving w/ my family, so....we have two turkeys.

          Anyhow, I have always assumed I am getting the same age turkey if I pick it up on Fri after T-giving or the weekend before. What say you?

          1. re: danna

            Ayeh.

        2. I pick up my never frozen turkey (Diestel brand) on Monday, and put it in the brining solution for 24 hours. Tuesday I take it out of the solution, rinse and pat dry, and leave it bare naked on the refrigerator shelf (with a pan underneath to catch any drips). It should "dry" in the refrigerator for a minimum of 24 hours, and up to 48 hours is better. This allows the brining solution to equalize itself within the turkey tissue, as well as letting the skin get dry enough to crisp nicely when baked.