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Rock Cornish Turkeys

Am I the only one who wishes they were available? My kids are coming on two separate weekends this year for "Thanksgiving," and the smallest turkeys I could find are between eleven and twelve pounds. I would LOVE to find a five pound turkey! Am I the only one? Hey, Butterball, are you listening?

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  1. The visual of "tiny turkeys" running around the farm, ...provided no food science of the mad scientist variety was required.

    Rock cornish hens will do (for now). I make them often.

    1. I think they're called chickens.

        1. re: alkapal

          Hey, those are all MATURE voices! But cure. '-)

          1. re: Caroline1

            ok, well....maybe you can go hunt your own, using this handy dandy guide: http://www.nwtf.org/nwtf_newsroom/tur...

        2. I prefer a capon to a small turkey - better meat-to-bone ratio. I have made Perdue roasters that are over 6# but they don't have much flavor compared to capons from the local poultry farm. Or, just buy a turkey breast or breast and thigh.

          4 Replies
          1. re: greygarious

            Good reminder! While I'm wishing, I wish the Rock Cornish turkey would have six legs and a VERY small breast!

            1. re: Caroline1

              I've sewed extra legs onto chickens before. It can be done. And it's really really hilarious. Dental floss and a deft hand with the suturing is all you need.

              1. re: Nyleve

                Ah, but have you ever done a breast implant? Imported prosciutto or pancetta does a nice job!

          2. Turkey breast is the answer. I roast these often for meat for sandwiches. For a thanksgiving meal, slather them with butter, shower with S&P and roast them on top of stuffing, You should get enough pan drippings to make some gravy if the roasting pan is just a bit larger than the breast.

            2 Replies
            1. re: janniecooks

              #1 Problem for me: I HATE white meat! Sorry. <sigh>

              1. re: Caroline1

                The groceries around me carry just a turkey thigh or leg in cryo-vac packaging, especially around this time of year (hard to find in the summer). Maybe check with your meat department manager.

            2. Buy a whole turkey, cut in half and roast that! Not as cute as a mini-turkey, but effective.

              2 Replies
              1. re: Jen76

                But difficult to get the stuffing to stay inside the bird. '-)

              2. Butterball has a turkey called the li'l Butterball that are between 6-11 lbs. I remember buying one for Thanksgiving one year when it was just my boyfriend and I. But then at the very last minute our neighbor joined us for dinner. Nothing worse than having a guest and worrying about not having enough food.


                3 Replies
                1. re: gmm

                  Thank you! Now all I have to do is find a store that carries them. A six pound turkey sounds sooooooo reasonable!

                  1. re: Caroline1

                    Not sure where you live, but they do have a product locator on their website.


                    Best of luck!

                    1. re: gmm

                      Thank you! And after my post to you yesterday, I had a fun thought... I have a GE
                      Trivection" oven which cooks really fast. It says a stuffed 6 pound bird will be ready in an hour and fifteen minutes. I get to watch the parade...!!! '-)

                2. How about turkey broil? Does your market offer this butterflied turkey breast?

                  2 Replies
                  1. re: HillJ

                    Thanks for thinking of me, HillJ, but I'm one of the minority that doesn't like white meat. Hey, more for the rest of you! '-)

                    1. re: Caroline1

                      ah, I did read your aversion to white meat above. My oversight.

                  2. I can't believe this hasn't been suggested yet, but you might look around and see if you can still find a heritage turkey somewhere. Heritage breeds are naturally much smaller since they haven't been bread for thousands of generations to be these giant meaty birds with huge breasts. They will also have a slightly darker and much more flavorful breast since they actually use their wings. Wild turkeys and many heritage breeds are flighted birds, and you might find the taste of the breast meat much more to your liking.

                    If it's too late and you can't find a heritage bird (which is very likely) most good supermarkets these days and definitely something like whole foods will either stock or at least be able to order you a free range organic bird. Again these will be naturally smaller since they're much more active rather than sitting in a tiny coop being pumped full of grains, hormones, and antibiotics.

                    If neither of those work out for you have you considered roasting ducks instead of turkeys? Yum.

                    1 Reply
                    1. re: chuff

                      Ooooh, I do love duck, but alas, my family insists on my sage dressing with the meal. I've never had duck with sage dressing, but I do strongly prefer duck with black olives. Good thinking though! For next year, I'm toying with the thought of ordering a couple of fertile turkey eggs, incubating them, then offing them when they're just the right size. Just kidding. I don't know that I could still off a bird if I had to. But loved watching family members do it when I was a little kid. My god, I have a bizarre turn of mind this evening. Must be Halloween left-overs! Sorry 'bout that.