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Butterball Turkey vs. Honeysuckle Turkey(or off brand)
Posted on 11/17/21 at 4:48 pm
Posted on 11/17/21 at 4:48 pm
Is there a noticeable difference in quality between the two? One is twice as much as the other.
This post was edited on 11/17/21 at 4:52 pm
3
Posted on 11/17/21 at 5:09 pm to Babewinkelman
I buy Honeysuckle most of the time, mainly due to their pricing this time of year and will fry them for my T-Day party and save one or two to fry down the road, usually for the Super Bowl and at Easter.
Over the years I have fried both and didn't notice any difference in quality.
Not sure how they'd compare if simply baked in an oven or brined and smoked.
Over the years I have fried both and didn't notice any difference in quality.
Not sure how they'd compare if simply baked in an oven or brined and smoked.
Posted on 11/17/21 at 7:40 pm to gumbo2176
I get whatever’s free with a ham purchase lol
Posted on 11/17/21 at 8:02 pm to BtonTiger318
quote:
I get whatever’s free with a ham purchase lol
Rouses advertised a free Butterball Turkey up to 16 lbs. with the purchase of a Cure 81 Ham.
I may get a ham from them tomorrow since the wife would rather ham for Christmas and put the Butterball in the freezer to fry for the Super Bowl.
Posted on 11/18/21 at 9:07 am to gumbo2176
quote:
Rouses advertised a free Honeysuckle Turkey up to 16 lbs
FIFY
Posted on 11/18/21 at 9:20 am to Babewinkelman
I mean... they are all the same species. I can't imagine the differences in feed make that much of a difference.
Posted on 11/18/21 at 9:27 am to Babewinkelman
I prefer an off brand, nothing added raw turkey. I''l do the brine and the injections. To me the turkey turns out much better that way.
Posted on 11/18/21 at 12:09 pm to LsuFan_1955
quote:
I'll do the brine and the injections.
Interesting I've never done both, usually one or the other for me. Mostly brining.
Posted on 11/18/21 at 12:31 pm to USMCTIGER1970
The wife (no pics) and I have been doing both for years. The brine we do is a flavored brine (i.e. not just salt) and we only brine the bird for 6 hours. After rinsing we inject with Cajun Garlic Butter. Everyone in the family loves it. We have to do two birds just so we have enough meat left to make our annual smoked turkey soup.
Posted on 11/18/21 at 2:56 pm to LsuFan_1955
quote:
smoked turkey soup.
I'm listening....
Posted on 11/18/21 at 3:13 pm to LsuFan_1955
quote:
smoked turkey soup
Is this thin gumbo?
Posted on 11/19/21 at 3:37 am to jmon
Well it does start with a roux, but it has lentils in it. Take those out and you could make a good argument that it is a thin gumbo. The stock is made from the smoked turkey bones. It is really something my better half and I started throwing together after Thanksgiving, and it took off with the family. They actually put orders in for how much we need to make for them. This post was edited on 11/19/21 at 4:30 am
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