Good Lifestyle

Purchase and preparation of theTurkey forThanksgiving has taken a kind of mythical status over the years. It's a big piece of poultry that you cook once a year, taking care to store properly, thaw and cook the big bird in time for a glorious input of the harvesting table can be delicate. Although it may not be so easy to control forseasoning, Cooking time and temperatures, there is an easy way to start your Thanksgiving festival preparation at the right foot: Buy the best bird.

To help you choose Turkey to buy for this Thanksgiving action, we bought, roast and tasted five branded jelly turkeys of the supermarket. We had taste testers judge the birds based on tenderness, texture and flavor to determine a winner.

We visited three Local Grocery Stores, Harris Teeper and Whole Foods - to Sprout Our Great Birds. They were all frozen and went in the range of 12-14 pounds. Two of the birds have not been injected or did not addsalt, while the other three were already recorded in the bag.

For how webaked the turkeyWe have kept this super simple to remove a lot of variables that are likely to tilt results. We went with a recipe that includes "schemas" the bird, which just cut the spine, which removes the bird and pressing the sternum until it cracks, which allows you to Flatten on a roasting tray. It allowsfasterand a roast even more, because the fresh and wet inner cavity is no longer anxious how some quick or slow parts (legs against chest) are cooked to the goodTemperature.

We dried the bird, applied a tablespoon ofcanola oil on each side with two tablespoons freshly groundblack pepperAnd for the turkeys that were not blocked, a tablespoon of kosher salt.

Our oven was fixed at 450 degrees and after an hour of cooking, a Bluetooth meat thermometer was stuck in the chest and set with a 150 degree alarm. Once it went well, most of them took only about an hour and half for cooking - the legs were then verified to make sure they touch the mark of 165 degrees . When all the times were fine, the bird was released and left rest for 5 minutes beforesculpture and tests of taste.

Each taste tester has received skin breast meat with a part of the leg and the meat of the thigh. They were responsible for studying meat for tenderness, texture and flavor, then classified according to one to five scale and wrote comments. These results were then calculated and edited and created the consumer this, not that! Ranking of definitive holidaysTURCANS THANKSGIVING.

The results, listed best at worst

Non-liability clause: Since each Turkey took the time ofthaw And Store, the five identical furnaces, to roast at the same time, they were baked over a period of two weeks with tastes that were there to be able to give their opinions on each bird. And they all have tasted very similar, as we would expect, so it's a good choice for a successful Thanksgiving feast and all the skin was crispy and delicious, thanks to the method of the diagrams.

Cut: 13.64 lb

Additives: Nothing

Tenderness: Once again, the meat was not as wet as the injected birds, the firmer and more natural bite makes the big shot with taste testers. You can always succeed in cutting the mammary meat with a fork, you just had to push a little more.

Texture: No locker room at all. The mouth was excellent without being difficult and gave a nice chewing.

Flavor: If you have already had an inheritance or a wild turkey, it approaches this true flavor slightly Gamey. Many balanced notes of sweetness, salinity and umami have made the winner.

Verdict: Without additives of any kind that it is certified USDA, the only thing that this bird has dropped a little courtesy was moisture. But it's easy enough to remedy a home brine, then you get the ultimate tender Turkish that also tastes like a real meat and no porridge.

Cut: 13,15 lb

Additives: Not injected. Less than 5% of the water retained.

Tenderness: Without brine, it is easier to get a dryer bite when the skin gets closer to the skin, but with the spatchcock method, it was always nice and tender on deeper portions.

Texture: The mouth was good, with a lot of real turbs of turkey and more fibrous, but welcome and a fleshy bite.

Flavor: The flavor was good, with traditional turkey meat notes of sweetness, salinity andumami. Although not organic, you could say that since there was no additive that it was a more natural tasting bird.

Verdict:If you do not want to spend extra money for a biological bird, which can range from $ 3.99 a book or more, it's a good choice with a good flavor. Just make your own brine at home before cooking to amplify moisture.

Cut: 12.80 lb

Additives: Up to 8% of a turkey broth, salt, sodium phosphate, sugar and natural flavor.

Tenderness: Thisstore Was also quite marked, and the meat was therefore so tender and delicious, possibly because of sodium phosphate, which is added to increase moisture and intensify flavors. The FDA says that the additive is recognized as generally safe.

Texture: The texture was much better in this bird, with a firmer mouth and more in the form of poultry, without many vagabonds.

Flavor: Really beautiful flavor for a store brand bird, with beautiful round salinity and sweeteen ratings than other turkeys.

Verdict: A good choice and a certain crowd of nice Thanksgiving as long as you (and your guests) do not bother the addition of sodium phosphate.

Cut: 12.92 lb

Additives: About 9.5% of a solution of turkey broth, salt, sugar and natural aromatization.

Tenderness: Another flat bird, this one did not fail to bring a wet and tender bite. It was easy to cut the meat of the chest with a fork and the meat of the thigh was also tender and easy to eat.

Texture: Once again, due to the amount of masking / bassage at the factory, the texture was on the lowest side. The structure of the protein was perhaps more compromised by the extra liquid in the meat being frozen longer.

Flavor: Since he had the highest percentage of the bouquet, the flavor was a bit of the salt side. But overall, there was a solid and turkey taste likes with lots of cold and sweet notes.

Verdict: This one has been pumped full ofsalt water And additives, so there was a beautiful flavor, but the flesh did not have this beautiful mouth; Therefore, it's a decent bird but not a standard.

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Cut: 12.61 lb

Additives: Up to 8% of a solution of water, salt, spices and natural flavor.

Tenderness: Since these birds are quite injected, the meat ended to be very tender and wet, almost too aqueous mammary meat.

Texture: Thechest meat Was the worst texture of the bouquet, with a friable and friable mouth. We have speculated it may be because of heavier brine and longer time sitting in a frozen warehouse.

Flavor: The flavor was decent, with taste almost too salty, but it was not too overwhelming because there was enoughsugar In this to balance it. We did not notice a great flavor of "spices".

Verdict: If you have not managed to secure a Turkey before Thanksgiving and all that is left, it's a fine choice, but that will not bring rave criticism.