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Nov 29, 2012 02:25 PM

Turkeys still cheap after the big day - post-Thanksgiving 2012

At Hannaford yesterday, I got a fresh Shadybrook 18#er for 49 cents a pound. It was the smallest they had. Most were 20+. Frozen was the same price as fresh. I haven't scoured the other supermarket flyers but noticed that this year, Hannaford had better turkey deals than Market Basket.

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  1. hmmmmm, 18 lbs would yield about 9 pounds of meat. sounds like the makings of a two day marathon of making and freezing turkey pot pies with brown rice,apple, orange, prune and almond stuffing; roasted buttercup squash and mushrooms, and white wine gravy. Whew, i'm exhausted already. But maybe i could save some serious time if i top them w/ TrJ puff pastry..............

    2 Replies
    1. re: opinionatedchef

      I chose fresh rather than frozen so I could slice one half of the breast into cutlets to be frozen, poach the other half, freeze thighs for future use, and make stock (and "stew" for my ailing dog)
      with the rest. Using a pasta pot with insert is easier and safer than the splashing as bones plunk into a colander as one strains hot stock. It's a good bit of work, but economical. I was taught that the meat to bone ratio improves considerably in birds over 16 pounds. I'd guesstimate not more than 3-4 pounds of bone in this one, but of course there's the brine it was "enhanced" with.

      1. re: greygarious

        My local market had Whole Pork Loins on sale for .99/lb, so I opted for that instead and purchased two. My recollection is I will always be able to purchase turkey for .99/lb throughout the year, so stocking up was not that attractive to the fact, since I had the free one i received this year already in the freezer.