Selecting the Right Turkey

You certainly would want to crown an event or rather treat yourself with the best meal possible. My advice would be, go shopping for the anchor of your feast, the turkey. It can be confusing picking the right turkey with all the different labels in the market. Looking for a fresh farm turkey for this holiday? Look no further, just redirect and buy here from Morton’s Farm. They offer turkeys with a brown turkey crown, which is perfect for a dinner setting. They have awesome varieties from thanksgiving turkey, Norfolk bronze turkey, large Christmas hamper, free-range goose, among others.

Turkeys bring out the thanksgivingnicely fried turkey spirit as family and friends gather around to celebrate. Preparation of turkey is vital to ensure you get a crispy, moist, delicious, and full of flavor centerpiece for your dinner. The selection of the right kind of turkey is even more essential to have a perfect golden-brown fried turkey. One may consider the following tips while buying a turkey:

Size

A good rule of thumb to remember is to buy a pound or a pound and a half of turkey per person. It depends on the number of people you will be hosting for dinner. If it is a few light eaters, a pound per person is enough. If you do not want leftovers, you should consider choosing a smaller size too.

Fresh or Frozen

Fresh turkeys raised in an organic or free-range environment are rich in flavor and have a more intense taste. They have more firm texture than that of the frozen birds. Fresh turkeys are chilled to 26 degrees and sold almost immediately. They should be cooked one to two days after purchasing or if bought in advance, stored in the coldest area of your refrigerator for up to three days.

Enhanced or Self-basted

The enhancement of turkeys is a growing trend in the poultry business that’s normally done via mixing phosphorus, potassium, and water. It is a method meant to make the turkey more flavorful and prevent it from drying out as it cooks, but it leads to turkey meat with extremely high sodium levels. You are better off just basting the turkey yourself more so if you chose the frozen turkey. Basting takes a duration of 24 to 48 hours, and the best thing is you get to incorporate the kind of ingredients you want.

Labels

Some turkeys, especially those purchased from stores, have different tags on their packaging. The stickers are normally labelled, no hormones or steroids, and indicate turkeys raised without the two elements.turkeys Gluten-free labels are also present for those with no gluten. It is a protein found in rye, wheat, and barley. Some turkeys are basted or injected with broth to maintain a moist appearance during cooking. While turkeys are gluten-free, the label means that any broth used is also gluten-free.

I hope you have learnt a lot on what to consider when going to shop for a turkey next time.