Free Bird is just a Skynard Song.

November 12, 2009 at 1:27 am 4 comments


Turkey time means turkey deals. Perhaps. If you’re in the market for disappointment. Now I’m not going to say that all frozen turkeys are bad but the ones that they are giving away probably are.
You’ve seen the signs. Spend $10 and the turkey is free. Great if the budget is tight but this is one area that you really get what you pay for. This turkey could in fact be from last year! Just sitting in a freezer for 12 months going through daily defrost cycles and refreezing – 365 times since its last appearance.
Think of the turkey as a big orange. The little cells of juice in an orange are just like the tiny capsules of fat in a turkey. Once frozen. Ruined forever.
“Self basting” turkeys are injected with sodium solutions in an attempt to compensate for juices lost in cooking. Not my idea of wholesome holiday cooking but it is a tool some will need. The trick here is to baste with fat. If you baste with the pan juice – a watery juice – you will essentially rinse the fat from the meat. Just what you do not want to do. Best idea is to brush with melted butter and possibly take it to another level by flavoring the butter with lots of fresh herbs. The pan juices will benefit and you can separate the fat from the juice as the turkey rests for awhile prior to carving.
A fresh capon is the height of poultry. This gender neutral bird develops naturally into lusciously fatty flightless fowl. If you have the availability of fresh capons, I could not recommend them more.
If you are really freaking a bit about your kitchen chores forthcoming and have a question, please email me or Skype me at FoodieDaddy Wednesday night from 5-9 and all day Thanksgiving day. I’ll walk you through it.


Entry filed under: Uncategorized.

Skype HELP! Fresh and Easy – Cranberry Sauce

4 Comments Add your own

  • 1. RuneRider  |  November 13, 2009 at 4:53 am

    So, once one acquires a fresh capon what is the best way to cook the thing? The number and diversity of methods is astounding and I’m curious as to your version.

    I’ve done untold damage to many turkeys in my life and any assistance you could provide would be much appreciated. 🙂

    • 2. FoodieDaddy  |  November 14, 2009 at 1:57 am

      Hi Rune and thanks for the question. If I had my druthers, I’d use a Weber Kettle, some real charcoal in a ring, a drip pan, peanut oil for a baste and some mesquite chips. It makes for a crisp and smokey bird but it takes bbq proficiency and attention. If you have the will, I give you the tutorial. Otherwise, stick with the nice constant temps of your indoor oven. For a 15 pound capon, you will want to put him (her, it.) into a roasting pan with a rack inside. In the bottom of the roaster, pour an inch of stock or water. Oil up the bird with vegetable or butter. Season inside and out with salt and pepper. If you have fresh rosemary, garlic, lemon, thyme or any other nice aromatics around, feel free to use your artistic license here. Now into the oven and roast uncovered at 375 until nicely browned. Then cover and continue roasting until the thigh reaches 165 degrees. Remove the entire roasting pan and set aside for 30 to 40 minutes covered. It’s important to rest the bird after cooking. It gives the juices a chance to balance in the meat. You know the rest from here! Have at it!

  • 3. emily nichols  |  November 13, 2009 at 4:39 pm

    Gross! Thanks for the tip!

  • […] you planning on buying a frozen turkey for super cheap? Foodie Daddy has a great post HERE explaining why you might want to think twice about that decision. Also, I LOVE his super easy […]


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