Da bird...how much

[quicksandfarmer]

We got a 9 pound Narraganset this year and cooked it for 30 minutes at 500F. It was 185 on the meat thermometer. It came out perfect, best turkey ever!

 

[Soundguy]

I had a pasture-raised Narragansett last year for Thanksgiving. It cooked very quickly, if we hadn't used a meat thermometer it would have overcooked. It was very different from a Butterball. Almost no breast meat, it was mostly dark meat. The meat was much more flavorful than a Butterball, very tender and juicy and a much stronger flavor. Delicious. We're having another one this year.

It was less than six months old, birds get tough when they're older. It wasn't super huge either, probably closer to ten pounds than 20.

It was more expensive than a supermarket turkey -- they practically give them away -- but not extravagant. I think we paid around $5/pound which is less than we'd pay for a prime cut of beef or fish. For a holiday meal it was worth it.

What I have to take with a grain of salt is the claim that farmers are getting $200 for turkeys.

i think you and 2lan are essentially saying the same thing.. from different points of view. What you say as lots of dark meet and stronger flavor, 2lane is probably saying as gamey.

I raise royal palm and (used to ) raise bronze turkey. They tast near identical to store bough.. however the wild turkey that would come up to their pens were smaller breasted, more dark meet, less white meet, and yeah.. I'd call them stronger flavor a-la- game flavor.

 

[Soundguy]

Us too, only Meijer's. 16# bird was $9.44.

I'll flour a cooking bag, lay in some celery, carrots and sliced onion. Stick the bird in the bag. Rub some vegetable oil on it. Shove a half stick of butter up its.... cavity. Close the bag. Poke some holes. Stick a thermometer in it. Throw it in the over at 350 and 2.5-3 hours later it will be done, falling off the bone, juicy. :licking:

similar here.

our bird was 11.62# and cost 6$ and some change.

I rubbed with olive oil, and hit with peper and kosher salt.

cut cellery and carrots and put in the pan in the dutch oven. cooked 375 for just under 2 hours upside down, then flipped for ? maybee half hour more at 350.

it was jucy and tender falling apart. Drippings went into gravy and the rutabegger, plus some saved for soup starter... which is being used tonight!

 

[Jstpssng]

I don't know why mine cost... I just kept buying feed when I got low for my turkeys, meat chickens, and hens. I do like that I knew what they ate though.