Help me with my turkey trot
As part of my efforts to hold my first organic Thanksgiving, utilizing as many organic products as possible, I am now seriously reviewing turkey options. They are plentiful and I am overwhelmed.
For those of you familiar with turkey classifications — your help is appreciated.
There is no shortage of turkey choices in my area of Connecticut.
I can choose from Eberly's Organic, Murray's Natural, Stew Leonard's Naked Turkeys, Bell and Evans Natural Turkeys, Round Hill Farms Natural Turkeys, and Empire Kosher Turkeys to name just a few.
The past couple years I have cooked a fresh Empire Kosher with great results. My husband said why not get a kosher one again. And I thought about it and wondered if they meet the standards of organic... I don't mean hard and fast Certified Organic....just organic in the way they are raised.... I also wondered if the natural turkeys such as Stew Leonard's which are advertised as antibiotic and hormone-free would qualify.
Does anyone have any thoughts? The Eberly Organic is $5.49 a pound, the others much less.... I have never had Eberly and don't know if it is worth it. I looked up Murray's and that seems like a very good purveyor.
I want to make a solid, good decision. Thanks.
Not Empire but another large brand of kosher meats has recently had some major issues with unfair work conditions (illegal workers, underage workers in the meat plants). There is also a serious discussion in the kosher community about "kosher" and the notion that it should extend to the conditions in which the meat was raised and the workers treated. I think if your concern is about free range or organic, you should really focus on those options and not looks to kosher as a substitute for those criteria. This is not my area of expertise but you might want to look into it further if you go for a kosher bird.
Eberly's turkeys have been my favorites. They are definitely one of the most expensive options, but I've been very impressed with their tenderness and overall flavor.
With such a high-end bird, I would not brine or even roast at a very high temperature. This turkey does very well with a simple, slow roast.