464037 Tue Nov 27 06:10:38 -0800 2007 3 27 General Chowhounding Topics 0 3157857 This Thanksgiving we went to my parents in Michigan, and my dad procured a turkey from a local small farm. The farmer only raises 100 turkeys each year, so you have to reserve your fresh bird far in advance ($3/lb). We prepared it the same way (Martha Stewart butter and wine basted) I had prepared a $0.49/lb Manor house frozen turkey a few weeks back. All of us agreed we could not taste any difference between the two. I really thought there would be a difference! Tue Nov 27 06:10:38 -0800 2007 117685 Hensley 1 3157919 I tasted a huge difference with the fresh turkey I purchased this year from a local butcher out in LaSalle County where I live, who buys the birds from a local farm. Our fresh turkey was I believe $2.18/lb. It was juicier, and had more flavor than the frozen birds I had used in the past. Plus we supported our local family owned butcher shop, and a local family owned farm. a win win situation in my eyes. Tue Nov 27 06:39:30 -0800 2007 3157857 26725 swsidejim 2 3160201 I agree. Though our bird actually came from California, it was fresh and excellent. Now, since San Diego is almost a suburb of Phoenix [San Diego residents: no need to point out geography - this is a joke], it's almost as good as supporting the local farmer. My wife experienced the fresh birds in Colorado (they WERE local there and great), and will never go back. She still buys a few dozen frozen birds for a local charity, but will ONLY serve fresh, whether deep-fried, marinaded in Zinfandel, Chipolte-rubbed, or with the recent recipe - nothing but fresh, and if you can get it locally (to you), that carries a bonus in good will. Hunt Tue Nov 27 18:35:37 -0800 2007 3157919 11329 Bill Hunt 1 3160577 I agree with you, Hensley. No difference if you use the same cooking method. I hate to say it because I'm usually on the local farmer, local shopkeeper soapbox but it just ain't so. I cooked one of those same $.49/lb Manor House gobblers a few weeks ago too. Stuffed it in the oven, watched a football game with friends and we pulled it out for a great informal meal. Perfect. Then for T'giving, there was the fresh, local bird from the local poultry shop. I didn't cook it but it looked like a magazine cover. The magic Alice Waters brine and all that stuff. Juicy. Not a bit better. Actually, the cold sliced meat I was given to take home for leftovers didn't taste as good for sandwiches so I'm going to whack it up for a casserole to get rid of the rest of it. I think the Manor House bird cooked with little effort was actually better. Over the years, I've cooked every kind of bird, and I don't think there's much difference at all. Other than putting your support behind your local farmers and merchants - and that's important. Tue Nov 27 21:30:59 -0800 2007 3157857 32444 MakingSense