I recently read an article ,which I unfortunately didn't save but, think it was from Cook Country.
(I've come to trust their recommendations and ratings regarding food products and items for the kitchen. ) In any event I do remember, if not from Cks Country, than from a source I really trust when it comes to cooking . The article was about cooking a turkey and said to use a Frozen Butterball.
A frozen turkey? I thought this was against all things holy. Even my Mother, way back, never considered getting a frozen turkey.
Is there something I've missed because last year, our fresh turkey from Whole Foods left much to be desired and, as I think of it, the previous year, a turkey from a local market was good, but not up to my usual standards. These were fresh, of course. one pre-brined and the last I brined And, I've been cooking them for many years usually with great results.
I read the same report, from cooks illustrated in their weekly email..
results were that they said 'fresh' turkeys by law can be chilled down to 26 dgrees, which is below freezing - for transport. This means that tho they are sold fresh, they develop ice crystals in their flesh, so release alot of their natural juices and can end up dry, even if you brine.
Thier results were best choice; frozen Kosher turkey, followed by butterball which was 'reccomended with reservations'. only the Kosher Empire frozen was highly reccomended.
I am trying it this year, and has added bonus I don't have to brine it myself this time. A big hassle saver for sure! Will report on results...
The only dry Turkeys I've ever had have been of the "Fresh, never frozen" type and after reading Cook's findings years ago I figured out why. I've stuck with frozen birds, either injected/basted or all-natural ever since, and have never looked back. An added benefit is they are practically free.
Read the labels carefully -- they will clearly state if they are injected or are all-natural with nothing added. If the latter, brine. If not, season on the outside only with salt and pepper and herbs and spices of your choosing. In either case, allow to dry a day or two in the fridge for crispiest skin, with the outer seasonings already applied.