"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-28-2016, 04:10 AM   #1
Assistant Cook
 
Join Date: Dec 2016
Location: Ohio
Posts: 2
A Christmas Turkey Horror Story

I'm a novice cook. I cook for myself but like to try making things during the holidays, like my parents did when I was younger. At thanksgiving I bought a .69$/lb kroger(where I work) frozen turkey. Even though I only thawed it for roughly 12 hours and, I had a problem with the new pan I bought because it was too big for the oven, it turned out pretty well. It looked like a turkey when it was cooked and tasted good.

At Christmas, I bought a fresh turkey, didn't even look at the brand and threw it into the oven. It was big, about 20lbs. When I took it out of the oven and began to cut threw the skin, looking for familiar parts, I was aghast. The place where I expected the breast to be, was more bone than anything. Most of the meat I found was dark, almost reddish meat and couldn't find much white meat on the whole bird. I ended up throwing the whole thing away. I guess I'm trying to make sense of the it all and what can I do to find the best possible turkey in the future. One of the worst things to note, is that when I went back to find out what brand it is, it ended up being a Honeysuckle, supposedly one of the best rated brands for turkeys. A few questions come to mind:

Are there different species of turkey? The only thing I took note of on the honeysuckle packaging was it said "young turkey". Is this different from other types? Is there such a things as a bad bird, like bad fruit or that gets past quality control or something.

What brands of turkey should I look for? Kroger sells Butterball and I recall my family buying those years ago. I saw a Free Range Turkey from a local company that was vacuum packed in plastic, so I could see what I was getting. Is Free Range considered better quality?

Any thoughts or opinions on this is welcome.

__________________

CookingConundrum is offline   Reply With Quote
Old 12-28-2016, 04:55 AM   #2
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
After only 12 hours of thawing, your earlier successful turkey was probably less than the 20 lbs. As to what freakish thing you bought and cooked and carved into...you got me. Nothing familiar? hehe. A freak turkey?
__________________

Caslon is offline   Reply With Quote
Old 12-28-2016, 07:46 AM   #3
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,059
If you cut into bone where you thought the breast would be you probably cooked it upside down
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-28-2016, 10:47 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
I think Jenny has it. Bones and mostly dark meat is on the back.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 12-28-2016, 11:59 AM   #5
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,061
Buying a turkey and throwing it into the oven is hardly the way to prepare a turkey IMO.
Maybe a little research before attempting to cook something may be in your best interest.
Like coming here and asking.
I have never in my life heard of a turkey without breast meat. I agree with the others you most likely had it upside down.
Then you threw away the whole thing? The breast meat, most likely, was just perfect.
Didn't you see the legs and wings? Why toss them out?
Roll_Bones is offline   Reply With Quote
Old 12-28-2016, 12:27 PM   #6
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,094
Are you sure you bought a turkey?
roadfix is offline   Reply With Quote
Old 12-28-2016, 12:29 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
A Christmas Turkey Horror Story

Wondering the same thing. And I agree with it being upside down. Though after rooting through the entire carcass, he would probably have found the breast eventually.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-28-2016, 02:05 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,990
Hmmm CC, me thinks we have some leg pulling going on here.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-28-2016, 03:46 PM   #9
Assistant Cook
 
Join Date: Dec 2016
Location: Ohio
Posts: 2
As embarrassing as it sounds, that must be what happened, I put it in upside down. Thanks for the feedback :). That's what I get for being hasty I guess.

So here's a practical question. What can be done to enhance the flavor of a turkey before and during cooking process? I read one thread about brining or soaking meat in milk, another that says not a lot helps, just don't overcook, and it won't be dry.
CookingConundrum is offline   Reply With Quote
Old 12-28-2016, 06:11 PM   #10
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,298
Quote:
Originally Posted by roadfix View Post
Are you sure you bought a turkey?
That was kinda/sorta my first thought.



Quote:
Originally Posted by CookingConundrum View Post
Are there different species of turkey? The only thing I took note of on the honeysuckle packaging was it said "young turkey". Is this different from other types? Is there such a things as a bad bird, like bad fruit or that gets past quality control or something.

What brands of turkey should I look for? Kroger sells Butterball and I recall my family buying those years ago. I saw a Free Range Turkey from a local company that was vacuum packed in plastic, so I could see what I was getting. Is Free Range considered better quality?

Any thoughts or opinions on this is welcome.
I don't know about different species but a wild turkey is a different beast then a domestic turkey.

In either case you don't want to overcook.

Fresh or frozen is less of an issue to me then brined or un-brined.
You're more likely to get an un-brined turkey from fresh rather then frozen.

Now how a turkey can be upside down is a mystery to me.
Yet I have to admit that most of the time I don't know if I'm coming or going.
Zagut is offline   Reply With Quote
Old 12-28-2016, 06:22 PM   #11
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
A Christmas Turkey Horror Story

Thought about it being a wild turkey too, Zagut. My hunter friends only eat the breast, they say the dark meat is too gamey. Don't know if they sell wild turkeys at the grocery stores, have never seen any, though that doesn't mean anything.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-28-2016, 08:13 PM   #12
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Maybe it was a goose? That's more what it sounds like.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-28-2016, 08:20 PM   #13
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,059
They don't sell wild turkeys in supermarkets ever to my knowledge and geese are next to impossible to find at regular stores.

Plus the OP said it was a regular old Honeysuckle brand turkey.

No type of poultry has actual bones in the breast. The breast is the least bony part of any bird.

If you cut into the top of a roasted bird and it's all bones, then you probably cooked it upside down and are cutting into the back
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-29-2016, 01:09 AM   #14
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,990
Do we dare ask if the bag of giblets was removed?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-29-2016, 02:13 AM   #15
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,417
My friend told me she once roasted a chicken upside down. Her and her sister kept wondering where all the meat was. It happens.
rodentraiser is offline   Reply With Quote
Old 12-30-2016, 03:26 AM   #16
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,023
Send a message via Skype™ to taxlady
Quote:
Originally Posted by RPCookin View Post
Maybe it was a goose? That's more what it sounds like.
I was wondering the same thing. But, a goose would be a fair bit more expensive than a turkey and not likely to be 20 lbs.

Yes, I have bought goose at the supermarket a number of times, but I do live in Canada.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-30-2016, 12:35 PM   #17
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by CookingConundrum View Post
I'm a novice cook. I cook for myself but like to try making things during the holidays, like my parents did when I was younger. At thanksgiving I bought a .69$/lb kroger(where I work) frozen turkey. Even though I only thawed it for roughly 12 hours and, I had a problem with the new pan I bought because it was too big for the oven, it turned out pretty well. It looked like a turkey when it was cooked and tasted good.

At Christmas, I bought a fresh turkey, didn't even look at the brand and threw it into the oven. It was big, about 20lbs. When I took it out of the oven and began to cut threw the skin, looking for familiar parts, I was aghast. The place where I expected the breast to be, was more bone than anything. Most of the meat I found was dark, almost reddish meat and couldn't find much white meat on the whole bird. I ended up throwing the whole thing away. I guess I'm trying to make sense of the it all and what can I do to find the best possible turkey in the future. One of the worst things to note, is that when I went back to find out what brand it is, it ended up being a Honeysuckle, supposedly one of the best rated brands for turkeys. A few questions come to mind:

Are there different species of turkey? The only thing I took note of on the honeysuckle packaging was it said "young turkey". Is this different from other types? Is there such a things as a bad bird, like bad fruit or that gets past quality control or something.

What brands of turkey should I look for? Kroger sells Butterball and I recall my family buying those years ago. I saw a Free Range Turkey from a local company that was vacuum packed in plastic, so I could see what I was getting. Is Free Range considered better quality?

Any thoughts or opinions on this is welcome.
Free range (if genuine) tastes better and you can be proud of yourself that you have bought a bird which had a good life in the outdoors rather than one that lived in a "turkey prison", as the girl in the Lidl advert says.

Personally I would have thought that 12 hours thawing wsn't long enough for even a small frozen turkey.

Can't suggest brands as I'm in the UK.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 12-30-2016, 12:58 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,573
I'm just blown away that someone threw away 20 pounds of poultry because they didn't know how to butcher it. Is there really no one you could ask first? Send a picture to a friend or family member, or take a picture of it to the Kroger grocery store where you work and ask in the butcher department?
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 12-30-2016, 03:50 PM   #19
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,417
If you don't know, you don't know. And for all we know, maybe it was cooked correctly and was just a bad bird.

My mom opened a bacon package she had just gotten from the store the day before and it reeked to high heaven. She wouldn't cook it and got her money back from the store. She tossed the whole pound. I baked some frozen fries out of a bag once and 4" from my nose, one of the french fries smelled like an outhouse. I tossed the whole bag (and haven't bought another one since). Bad stuff gets into packaging sometimes.
rodentraiser is offline   Reply With Quote
Old 12-30-2016, 05:01 PM   #20
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,164
Quote:
Originally Posted by Kayelle View Post
Hmmm CC, me thinks we have some leg pulling going on here.
Me too. It's really hard to believe somebody wouldn't flip it over while they were trying to figure out what was wrong.
__________________

medtran49 is offline   Reply With Quote
Reply

Tags
christmas, other, turkey, turkey breast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×