665325 Fri Nov 06 18:39:17 -0800 2009 51 12 Boston Area 0 5162489 This will be my first year buying (and cooking!) a turkey for thanksgiving here in Boston, and I'm woefully uninformed about where to grab one of the suckers. I'd love to get a nice organic local one for me and the misses (8-10lbs), so I figured I'd shop around a little bit on here. Buying a local turkey for Thanksgiving this year? When and where? (My apologies if this has already been discussed -- I couldn't find it) Thanks! Fri Nov 06 18:39:17 -0800 2009 1108576 FinnFPM 1 5162633 Generally it is a bit of a challenge to get a turkey that small, even if you are not looking for locally grown organic birds. If you are willing to give up the requirement for the bird to be local, you can almost certainly get a small organic turkey if you pre-order from Whole Foods. If local is very important to you, you may want to Google for turkey farms here in MA (or at least farms that raise turkeys among other things). A number sell directly to consumers. My turkey will come from my meat CSA, which sells its turkeys only to its regular members. If their turkey flock is like other turkey flocks, you may have to settle for a larger bird. I just got an email from them warning that the birds will almost all be in the 20-30 pound range. Fri Nov 06 20:34:38 -0800 2009 5162489 177209 PinchOfSalt 2 5162650 That's interesting. I'm only used to the bigger birds (20-30lbs) myself, but that's always been for my family back home. The smallest birds Lionette's is selling (13-16lbs) come from CT, but they're really expensive (I think?) at like $4.95/lb. Whole Foods is selling 8-10lb birds, and we might end up going that route. It's mostly the sustainability factor. We just don't want to be ordering some mystery whole turkey from Shaw's. Fri Nov 06 20:48:30 -0800 2009 5162633 1108576 FinnFPM 2 5162719 We asked for a small turkey (one of their heirloom organic varieties) from Stillman's last year, and it was in fact so small that the roasting chicken we bought at the same time weighed slightly more! It was fantastic. But I suspect that all of the Stillman turkeys have already been spoken for this year. Less than three weeks before Thanksgiving is actually slightly late in the game, I'm afraid. Fri Nov 06 21:44:25 -0800 2009 5162633 17548 BarmyFotheringayPhipps 3 5162914 Wow, BFP, it's good to know that Stillman's does produce small turkeys for those who want them. Was your bird fresh or frozen? Unfortunately, you are almost certainly right about the need to pre-order earlier in advance of T-Day than we are now. Just FYI, my meat CSA (Chestnut Farms, love 'em) is charging a flat price for its turkeys, regardless of size: $75. That works out to about $3/pound for a fresh turkey that was raised free range and as far as I understand it meets all (or maybe almost all) the requirements for being called organic, short of getting the certification. The turkeys are delivered fresh. Yeah, that is more than the approximately $1/pound one would have to pay at MB for a fresh factory bird, but sustainability, support of local small-scale agriculture, and knowing that my turkey had a good turkey life have value beyond what goes onto the dinner plate, at least to me. Sat Nov 07 05:19:20 -0800 2009 5162719 177209 PinchOfSalt 4 5163011 The Stillman's turkeys are very fresh indeed. The heritage birds are VERY small - I think last year we had requested a 12-15 pound bird and they actually gave us TWO wee things that came in at about 6.5 pounds each. As Barmy mentioned, I spontaneously decided to buy a whole chicken at the same time when I picked up the turkeys, and it was a leviathan that significantly outweighed either of the turkeys. We have had both Stillman's regular turkeys and their heritage birds - both have been far superior to anything we've ever had before, including good-quality fresh turkeys from WF, but the heritage turkeys are extremely expensive for what you get and we've reverted to the conventional broad-breasted breed this year. Sat Nov 07 06:41:34 -0800 2009 5162914 18512 Allstonian 3 5162982 stillmans does still, at least as of yesterday, have regular turkeys for thanksgiving. they do appear to be out of the heirloom ("heritage") varieties, which are more expensive and smaller. Sat Nov 07 06:16:01 -0800 2009 5162719 22634 autopi 1 5162731 We buy our turkey at Wilson Farms. They source from a farm in Vermont. The birds are delicious. We pick up all of our veggies when we get the turkey. They are taking reservations now, but always have extras for people who forget to pre-order. Fri Nov 06 21:57:07 -0800 2009 5162489 59258 smtucker 2 5163713 I was at Wilson's yesterday and the turkey order taker guy said they were from PA. Just thought you might like to know, though I can't imagine it makes any difference. Sat Nov 07 13:39:06 -0800 2009 5162731 16991 kate used to be 50 3 5163792 Guess they have changed their provider. Thanks for the heads up. Sat Nov 07 14:22:29 -0800 2009 5163713 59258 smtucker 1 5162888 I've been buying mine from Sulmona's in the North End. I think we had a 12 lb'er last year. They buy them fresh killed from a farm in NH and I've been very happy with them. Moderate prices..order in advance. We used to buy from Savenor's,who also have a NH farm; but at much higher prices. We really didn't find the big price differential was worth it. Sat Nov 07 04:55:18 -0800 2009 5162489 10111 9lives 2 5191708 Just talked to Sulmona's. Their turkeys are from the Carolinas and he didn't know anything about how they were raised or care for. Wow. But yes, cheaper - $2-$2.10/lb. Wed Nov 18 10:16:09 -0800 2009 5162888 14925 hawkeye 3 5191874 Ms 9 ordered a 12-14 lber yesterday from Sulmona. They were petty busy and didn't really have time to talk about the turkey's background. I just looked at Savenor's site. They range fron $4.50 lb for local to $14/lb for wild turkey raised in Texas. savenorsmarket.com I buy a lot of my beef or chicken at Sav's; but I don't find the payup to be worthwhile for the turkey; particularly as I've enjoyed Sulmona's the last few years. I'm also carless in downtown, so options like Wilson Farms, Owens or Russo's aren't really practical for me. I suppose I wouldn't mind trying the wild Texas birds but not willing to pay for it..:) Wed Nov 18 11:11:44 -0800 2009 5191708 10111 9lives 1 5162927 Owen's Poultry Farm. Fantastic flavor but rather expensive at $8.50/lb. Sat Nov 07 05:30:14 -0800 2009 5162489 10607 Luther 2 5170681 I'll be going to Owens as well. I find that the giant ones get a bit dried out (could be my technique) so I've taken to slipping slices of fatback and herbs between the skin and the breast. Tue Nov 10 12:30:39 -0800 2009 5162927 23376 nsenada 3 5170985 I think roasting a whole bird >15 lb is pretty much fruitless however you do it. Either cut it up, go sous vide, or just use a smaller turkey. Tue Nov 10 14:18:41 -0800 2009 5170681 10607 Luther 1 5163110 Ordered ours from Russo's, who source from Stonewood Farm in Vermont. Have had good luck with them before. Free range and fairly local, though not quite as pampered and responsible as some other choices in the area. $2.98/lb and I think they start with 12lb. birds, though I seem to have misplaced my flyer. It's annoying that the details aren't on their website. Sat Nov 07 07:45:15 -0800 2009 5162489 123281 Spenbald 2 5167861 I got a flyer in my bag today. (FYI, Russo's tends to be capital-D Dead early Monday afternoons...) $2.98 a pound, from Stonewood Farm in VT. All natural (no antibiotics, hormones, preservatives, nitrates/nitrites), ranging from 12-14 to 28-30 lbs. Phone number to order is 617-923-1500. Mon Nov 09 13:10:42 -0800 2009 5163110 17548 BarmyFotheringayPhipps 1 5163165 Seven Acre Poultry Farm in North Reading raises their own turkeys and chickens (they have capons, too). While I love their chickens/capons, the one time I got a fresh turkey there, decades ago, I was unhappy with the result. The thick skin never got crispy and even though the meat was the right temperature and remained moist, it was rubbery/chewy. When I bemoaned this to my mother in Florida, she said the bird was TOO fresh and that post-mortem enzymatic activity tenderizes the meat. Anyone considering a heritage breed for the first time should read up on them first - they are not to everyone's liking. Last year Trader Joe's sold fresh, natural, pre-brined turkeys - I don't know if they are doing so this year. I learned long ago that if you want the best meat-to-bone ratio, your turkey should be at least 16 lbs. Above that weight, skeletons don't vary much in size, so the heavier the bird, the less bone. Sat Nov 07 08:11:35 -0800 2009 5162489 159317 greygarious 2 5169667 The TJ's birds will be available starting Nov. 13, and are $1.79 a pound for the all natural pre-brined, or $2.29 for the Glatt's kosher. Tue Nov 10 06:54:39 -0800 2009 5163165 159317 greygarious 3 5171335 Trader Joe's turkeys at $1.79 a pound? Given negative reviews on 'supermarket bought' turkeys, and relatively positive reviews on TJ's, and most other birds, the Trader Joe's brined bird sounds pretty sensible. Keep it in the ice box (aka fridge) until stuffing? Given our Scottish heritage, for a fresh turkey, pre brined, sounds like a very attractive option. OK, now, what's the best easy stuffing (with sausage)? Thanks gang, and thank you greygarious! Dewey Tue Nov 10 17:04:48 -0800 2009 5169667 24369 deweyweber54 4 5171644 You can find some specifics about the TJ's birds on their website home page. Yes, you can keep it in the fridge. Many "fresh" turkeys are actually close to frozen inside and need some refrigerator time to thaw. I made one last year but had a temperature problem with the oven so it wound up quite overcooked. Therefore I can't comment fairly on quality other than to say that my particular bird might have been part pelican - seriously large, long wings and a fairly thin breast. I have no idea if they are all that way but it may be that TJ's "all natural" bird is from a more natural breed that is built more like a wild turkey than the Dolly Parton types bred by major poultry farms. Check the Home Cooking board for stuffing/dressing recipes. There are loads of them. Tue Nov 10 19:28:59 -0800 2009 5171335 159317 greygarious 5 5171794 2008 thread on TJ's turkeys: http://chowhound.chow.com/topics/572836 Tue Nov 10 20:57:13 -0800 2009 5171644 159317 greygarious 1 5163277 Bongi's Turkey Roost in Duxbury. Fresh kill. "Raised for Quality, Sold on Merit!". Sat Nov 07 09:14:39 -0800 2009 5162489 223248 T.Clark 1 5163362 For that size, a capon from Mayflower Poultry in East Cambridge would be tastier than a turkey (I love turkey, but capon is better at that size point IMO). Sat Nov 07 10:12:28 -0800 2009 5162489 13819 Karl S 1 5163960 All - Not sure how to broach the subject, and risking being bombarded by posts, but is there really that much of a difference between a regular turkey bought at the supermarket versus a designer, or fresh turkey? Seems like fresh/local costs anywhere from $3.99/lb to $8.99/lb. Supermarket turkeys run from $.69/lb to about $1.29/lb. So if a 12 pound fresh/local turkey costs $70, is it that much better than a 12 pound supermarket turkey that might cost $12? Fire away! Dewey Sat Nov 07 16:08:48 -0800 2009 5162489 24369 deweyweber54 2 5164022 There are certainly foods that I think it's silly to overpay for. But having gotten fresh, local, and in some cases heritage turkeys for the last several years, I can say beyond a shadow of the doubt that you get what you pay for. I would never again get a supermarket turkey: I'd rather not get a turkey at all if that were the only option. Sat Nov 07 16:41:27 -0800 2009 5163960 17548 BarmyFotheringayPhipps 3 5164044 I am looking forward to seeing the comparison this year. We ordered ours from our CSA (Chestnut Farms). In the past, I usually have gotten the cheapest, frozen turkey from market basket. I brine them in a brine from Chris Schlesinger and martha stewart. It's always been fantastic. One year I ordered an organic/ natural blah blah blah from Whole Foods that cost me a fortune. I need to a get a large bird, I usually host about 13 - 16 people. It was awful, same brine everything. An absolutely awful tasting bird. So I went back to my market basket mainstay and just tried to ignore my conscious that was reminding me of what an awful existence this bird has had and how I hate to support industrial agriculture. This year, a bit more money in our pocket, I thought I would splurge for the CSA bird. I'm really looking forward to it! Sat Nov 07 17:01:12 -0800 2009 5164022 57865 trishaluna 4 5164065 Here is a taste test from todays Denver Post, and I think you have the right idea brining by it yourself. http://www.denverpost.com/lifestyles/ci_7443663 I personally don't care for a whole turkey unless it's deep fried. I think turkey in general is bland no matter what you do to it. My family usually serves duck and lamb at are holiday gatherings as it is a tradition that I remember from my grandparents and parents and continued now with my brothers and sister. Sat Nov 07 17:12:41 -0800 2009 5164044 11222 Infomaniac 5 5164154 Info - Great link to the Denver Post. Thanks. Bland is what we're trying to avoid, even with good stuffing. We'll check and see if the bird has been brined. Deep frying a turkey is kind of scary, although we'd love to try it sometime. Understand the result is a spectacular bird, but the massive amounts of oil, propane burner, stands and stuff would most likely result in calls to the local fire department. Trying to keep the peace. Duck and Lamb for Thanksgiving or other holidays? Sounds great! Pray tell, how do you all prepare duck and lamb for gatherings? Dewey Sat Nov 07 18:08:02 -0800 2009 5164065 24369 deweyweber54 6 5164368 Duck is roasted with fresh lemon juice all over and served with a warm cranberry relish. Lamb is done grilled over coal for Thanksgiving and oven roasted for Christmas. Slight variations depending on who's hosting. Sat Nov 07 20:12:16 -0800 2009 5164154 11222 Infomaniac 4 5164079 Thanks Barmy - Love your reviews and comments on the board. Agree that fresh and local may be best, but at what price? What makes a local turkey necessarily taste better tasting than a supermarket turkey? Planning on brining a supermarket turkey for now. Not terribly pleased with the whole supermarket processed turkey thing, but is there really a better local alternative that justifies paying six times more for a local product? Trish, Thanks as well. Let us know how your Chestnut bird works out. We're thinking about a fresh or frozen bird from the market. BTW, Bob's turkey farm in Lancaster is a favorite of ours, but never had a fresh bird from them. Their Turkey pies, however, are great. Cheers! Dewey Sat Nov 07 17:25:34 -0800 2009 5164044 24369 deweyweber54 5 5164288 Birds raised on a small, local farm might differ from factory birds in a number of ways: - the breed - what they ate - how long it took them to reach selling weight - how much exercise they got Maybe there are more differences, but I am not a poultry farmer. Even so, these things seem pretty logical to me. Just as tomatoes that have been bred to ship well may not have the best flavor (because that is a lesser goal in the breeding process), turkeys that are bred to be healthy and grow fast in a factory may not have the best flavor. I can imagine that the same might hold true for birds that are confined compared with birds that have better developed muscles due to the opportunity to strut and even run around in the great outdoors. The proof is in the eating. The chicken I get from Chestnut Farm CSA has so much more flavor than a supermarket chicken (even Bell and Evans). We have given up a lot in the name of inexpensive protein. Sat Nov 07 19:22:35 -0800 2009 5164079 177209 PinchOfSalt 4 5166597 You will love the Chestnut Farms turkey - it really is an appreciably better tasting bird. FWIW, though. we dry brine. Mon Nov 09 06:01:51 -0800 2009 5164044 10231 mirage 2 5164103 You have a good point. I have had both tasty and bland generic, cheap turkeys from the supermarket. If you think about it, you can't reasonably expect a particular bird to taste precisely like another individual bird - to some extent, it's a crapshoot. If the first "Grimbelshratch" turkey you roasted was delicious, you'll probably swear by them and proclaim that you'll never have a different kind. If you happened to get a bad example of a Grimbelshratch the first time around, there won't be a second time. The choice of bird is often as much an ethical one as a flavor one. Sat Nov 07 17:37:18 -0800 2009 5163960 159317 greygarious 2 5165885 It's like the difference between Mondavi coastal chardonay and Puligny Montrachet. Sun Nov 08 17:42:11 -0800 2009 5163960 27342 trufflehound 3 5165936 we do two turkeys every year and "taste test" blind comparisons. The heirloom bird from whole foods, that we brine, and cook on our weber grill outside, wins hands down. second favorite is the vermont organic bird from russos (cheaper too) - also brined. even a super market bird improves with brining but, as the supermarket bird lost every year, we gave it up several years ago and now just pay the money for the heirloom and the russos birds. Sun Nov 08 18:08:48 -0800 2009 5165885 14809 teezeetoo 2 5168786 Dewey, here are my notes from a side-by-side taste test comparing an organic heirloom turkey with a supermarket kosher bird last year: http://chowhound.chow.com/topics/576147#4213994 After the dramatic difference, it's hard for me to imagine serving a supermarket turkey. Mon Nov 09 18:17:12 -0800 2009 5163960 21490 celeriac 1 5166944 Does anyone have any experience getting fresh, uncooked turkeys from Gerard Farms in Marshfield? http://www.gerardfarmonline.com Mon Nov 09 08:30:00 -0800 2009 5162489 12723 mangorita 2 5168749 We bought fresh birds from Gerards years ago when they used to raise their own and I lived closer. I'm pretty sure they don't raise their own birds anymore. I think Bongi's (10 min away?) is worth consideration. All natural, grown on site, tasty.....good info here.......http://bongis.com/about.htm Mon Nov 09 17:59:10 -0800 2009 5166944 223248 T.Clark 1 5167983 I'm going to join the folks that ask if at that size, a turkey is worth it. For two, we generally get an 8 poundish roasting chicken, and there are a lot more options for local and organic, plus not as much of a hoopla in making reservations etc. I think last year I grabbed one at Savenor's on Wednesday, mainly because I couldn't make it out to Wilson farms.. Mon Nov 09 13:42:07 -0800 2009 5162489 162632 cpingenot 1 5168240 Concord Prime and Fish is special ordering Heritage breed Bourbon Red as the Heirloom variety. He is also offering organic free-range from PA. In years past I have ordered Organic from Whole Foods, and have been happy enough with quality. But I was put off when I asked and was told they would source from Iowa and PA. When I picked it up, my bird said California on the bag. At that point I asked if they had one from Pennsylvania or Iowa available. They went in the back and brought me the exact same California turkey but this time in a shopping bag. One of those moments when I choose my battles. I let it go because it was a madhouse and I wanted to get home... Mon Nov 09 14:56:57 -0800 2009 5162489 66607 naughtywaitress 1 5168788 The new Sherman Market in Union Square posted this on Twitter on the 7th: "We will be ordering free range turkeys from Misty Knoll on Friday. Come and talk to us about what sort of bird you need and we'll hook it up" Mon Nov 09 18:18:30 -0800 2009 5162489 184951 hckybg 2 5168841 I've never had a Misty Knolls turkey but they are almost the only chicken I eat any more, fantastic.. so I imagine they grow a good turkey., Savenor's carries their chickens. http://www.mistyknollfarms.com/ Mon Nov 09 18:39:04 -0800 2009 5168788 10111 9lives 3 5170490 This is all very encouraging! I've ordered a Misty Knolls turkey through Brown Boar Farm which has been doing almost-monthly deliveries to Holly Hill Farm in Cohasset, MA. (phew!) http://www.mistyknollfarms.com/ http://www.brownboarfarm.com/ http://www.hollyhillfarm.org/ Tue Nov 10 11:27:19 -0800 2009 5168841 211648 globalgourmand 3 5170906 A few years ago I got a 12lb heritage breed from Heritage Foods and I remember it costing around $140 with shipping. It fed about 6 people tops and I was dying to love it. I didn't. It cooked extremely quickly and had very little meat, dark or white. It also had very little flavor. Since then I've done Misty Knoll every year. I brine the breasts, then roast them on cedar planks at about 200 degrees to an internal temperature of 155. I braise the legs separately. It comes out like deli turkey, so I can actually manage to enjoy the breast meat. Tue Nov 10 13:47:35 -0800 2009 5168841 102066 almansa 1 5170520 With the exception of naughtwaitress, no one has mentioned WF. In the past, I have bought their brined turkey, and thought it was ok. I will admit to my sister-in-law making a better brined turkey which was from Gerard's. I don't know the name of the farm. I don't know where my friend's get their turkey, which is now the tradition in my house. She does prepare it with a plum wine glaze that is FABULOUS!! Tue Nov 10 11:36:37 -0800 2009 5162489 1090797 CookieLee 1 5171360 Bob's in Medford has signs for fresh turkeys, as well as a fully prepared Thanksgiving dinner available for pickup until the day before Thanksgiving. They were "native farm-raised". Tue Nov 10 17:19:16 -0800 2009 5162489 77061 bear 1 5172083 Gerard's Turkey Farm in Framingham. Going with just the bone-n breast this year. Gerard's offers everything you need (foodwise) for the big day. http://www.gerardfarm.com/index.html Wed Nov 11 02:57:38 -0800 2009 5162489 75521 HubFlyer 1 5172968 This is my first year serving turkey too!! I ordered mine from N. Andover. K and M farm. They had a 10lb for me. Call them up and ask http://www.kandmfarm.com/ Wed Nov 11 10:14:34 -0800 2009 5162489 117079 cutipie721 1 5178635 Been getting mine at Verrill Farm in Concord for the last ten years. Chose your size from 10-12 pounds, up to the enormous birds. Pick up the day before Thanksgiving. Fri Nov 13 08:38:15 -0800 2009 5162489 11395 keith 1 5194932 Raymond's turkey farm in Methuen has it for $3.09 lb Thu Nov 19 15:13:37 -0800 2009 5162489 16672 phatchris