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Nov 13, 2010 06:25 AM


I'm having a bit of difficulty finding a reasonable priced 25lb. Turkey. I don't need anything special as all of the sides will be organic/perfectly created. I'm not looking for organic/natural/free range, or anything like that unless the pricing is competitive to the typical Butterball/ Purdue kind of poultry . My guests won't know the difference and frankly, if they bombard it with ladles So... large turkey needed- I live in Lower Westchester. of my yummy homemade gravy- they won't taste the turkey anyway.l

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  1. Try Zorns of Bethpage, NY they have them fresh!

    1 Reply
    1. re: tnovember

      Then how come my husband always brings the one from his job home frozen on Tuesday night? I believe they get them from Pennsylvania now and I guess Zorn's thaws them a few days before, except for my husband's. Not that they're not nice turkeys.

    2. Do you know anyone in the restaurant business? If so, I would ask them to order one for you through their supplier. Large turkeys are not normally sold through retail outlets, only wholesale. the reasons behind this are:

      1. Large turkeys are used for larger white meat portion entree dinners and carving stations.

      2. Larger turkeys do not fit into many home ovens

      Personally, I do not like the 20 plus pound turkeys. I prefer to roast two (quantity) turkeys for Thanksgiving dinner, usually 14 pounders. They're more tender and cook cook in much less time.

      7 Replies
      1. re: fourunder

        I agree with you fourunder, the bigger turkeys are older and have dryer meat. I would make 2 smaller ones too! Either way enjoy your guests!

        1. re: debmom

          Ditto . . .I'd also roast 2 birds. The bigger the bird the less chance for tenderness.

          1. re: financialdistrictresident

            would i roast them both at the same time? how would i fit 2, in a standard oven, and if i can't- i definitely am NOT into spending that many hours on turkey. Do you do one the day before?

            1. re: yeshana

              Sure, cook them side by side in the oven. Buy disposable roasting pans. Two 14 pounders should fit fine. They will cook faster than one 25+ pound one!

        2. re: fourunder

          Only problem is, food suppliers sell cases only, usually 4 of them although I'm not positive on the larger sizes. But still at least 2 of them. And they're pretty much sold out by now anyway due to pre-orders, no one wants to get stuck with a truckload of turkeys after the fact. I did used to go to a poultry farm like Zorns when I needed 25 to 30 lbs (family has shrunk now) never a problem, there must be somewhere like that in Westchester too. But it won't be 29 cents a lb!

          1. re: coll

            why can't you just go to your local butcher and special order a large turkey? Sure they may charge you a premium but then again isn't that expected when one "special order's" something?

            1. re: cubanat

              Only because they'll charge you $4 a lb, and OP says he wants to pay grocery price ie under a dollar. But butchers are usually good at coming through in a pinch. I've gotten 22 or 23 lb turkeys the week of Thanksgiving at the local supermarket, they only ship in lb increments so right now it's all 14-16, then I guess the bigger ones (20 to 25 #)come in at the end. I remember asking the supermarket butcher once to hold the biggest one for me and I think he did. But another time they wouldn't.

        3. Maybe the Yonkers live poultry market: has the size you are looking for. Not the nicest of neighborhoods but the market and Orza bakery appear to always be busy.
          270 New Main Street
          Yonkers, NY 10701-4127
          (914) 963-3786

          1. I agree with previous suggestions that you purchase two smaller birds as they will probably taste better and be easier to manage than a larger bird. However, unless you really need to present a whole bird, I recommend that you cook the turkeys cut up into sections. Doing this will allow you to roast the breast and leg/thigh meats for the different lengths of time necessary to get them to the right temperatures while keeping them juicy. It will also reduce the amount of work and time needed to carve and serve the turkey before dinner. See the following article from this week's NY Times dining section where a number of chefs recommend this technique. In your case, breaking down the turkeys may allow you to cook both birds at the same time (if you can fit multiple roasting pans in your oven at once) or you can cook in succession - doing just one type of meat at a time, carving each type as it finishes cooking and resting, and then simply reheating all the sliced meat (and your yummy gravy) before you serve it.

            Good luck!