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Question re: fresh turkey

13 years ago

I'm afraid I've messed up and I need some advice. I've always used frozen turkeys and this year I could not find the size I needed (about 14.5 lbs), so today I bought a fresh turkey. I asked the meat department fellow at our grocery store if it will keep until Thanksgiving in my refigerator and he said yes. The tag says sell by 11/25. But, I've been reading on the web that you shouldn't buy a fresh turkey more than 2 days out! Is that correct? If so, what should I do now? Can I, or should I freeze it? Help please...

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Comments (8)

lindac
13 years ago
They can label a turkey as "fresh" if it has not been frozen at temperature below a specified number. The turkey is still hard with ice crystals inside it but it is held at a temp fo, I seem to remember, of 28 to 32, and can be held at that temperature for a specified length of time.
I have found that those birds are not nearly as good as a true frozen turkey. One that has been flash frozen and held at zero degrees. those held at a warmer seem to bleed, lose moisture more and are, in my opinion, dryer.
What you want is a "fresh killed" turkey....which only keeps 2 or 3 days before being cooked.
Olychick
13 years ago
I would probably freeze it now and thaw just before Thanksgiving.
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I still think you should check with the grower. I believe if you cook a heritage bird to 165 degrees like you would say a Butterball - you will find the meat very dry. Bar 5 is one vendor at the Mpls. Farmer's Market that sells free range poultry. Their advice is to cook a heritage bird at 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. And while the USDA recommends turkeys be cooked to 160F-180F, that temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially raised birds, and do not need extreme temperatures to make them safe for consumption. Once you remove the bird from the oven the temp will rise even further. I would still ask the grower what they suggest. I'm sure you paid a premium for your bird and want it to turn out perfect!
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I read once that fresh turkeys are kept at 28 degrees in storage, and that is very cold and arrests decomposition. You refrigerator at home is probably at 45 degrees. Keep in mind that it is WATER that freezes at 32 degrees. Fat freezes at a much lower temperature as do other things like alcohols. So, sticking a fresh turkey in storage at 28 degrees won't freeze it solid, but you may get some water crystals on and within it. Makes Sense?
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I know this one works with leftover turkey. Just use some chicken stock since you won't be cooking chicken in water for the stock: COUNTRY CHICKEN PIE (serves 8) 2 cups diced onions 1 cup diced celery 1 TBL oil 4 cups diced carrots 6-8 chicken breast halves or 2 broiler-fryers, cut up 1/3 cup butter1/3 cup flour 1 tsp salt 1/4 tsp pepper 1/2 tsp dried thyme, crumbled 1/4 tsp dried rosemary, crumbled 1 cup light cream or milk Pastry to make lattice crust for 13x9" casserole In a skillet, saute the onions & celery in the oil for 2-3 minutes. Steam the carrots 3 minutes, then set the partially cooked vegetables aside. In a large soup pot, simmer the chicken in water to cover for 45 minutes or until tender. Remove from the heat & pull the meat off the bones, discarding the skin & bones. Measure out 2 cups of the stock; reserve the remainder for another use. Cut the meat into bite-sized pieces. Melt the butter in a saucepan. Stir in the flour, salt, pepper, thyme & rosemary. Gradually add the 2 cups stock & cream or milk. Cook, stirring, over medium heat until thickened & bubbly; set aside but keep warm. Roll out the pastry dough into a 13x9" rectangle & cut into strips. Add the chicken, carrots, celery & onions to the warm sauce & heat until hot. Pour into a 13x9" baking dish & arrange the dough strips in a lattice design on top. Bake in a preheated 450Â° oven for 15 minutes or until the crust is golden.~~Portland Symphony Cookbook NOTE: For individual pies, just ladle the meat mixture into individual baking dishes. You could use refrigerated store-bought pie crust to make the lattice tops or puff pastry cut to fit.
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Fairway has great products but beyond awful service. reserving a bird or any other meat is very tricky. I tend to believe they use the "orders" as a straw poll because on two occasions what I ordered was not available when I got to the store.
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cynic
13 years ago
As said, the term "fresh" is very misleading. You've bought it now so no sense getting worked up over coulda/woulda/shoulda. Just take a good reliable thermometer and check your frig temperature. Most people keep their refrigerators way warmer than they should. You might need to bump it down a few degrees. Keep it in the back and don't allow "browsers" to stand with the door open for 15 minutes deciding on a snack. Cook it up and enjoy it. Not a big deal. Hope you got a good price on it.
kimkitchy
Original Author
13 years ago
LindaC - OK. So, I did screw up. Wish I had not bought it. I understand what you are saying, but what should I do with the thing now?
Olychick
13 years ago
If you're worried about it, why not freeze it now and thaw closer to Thanksgiving?

Oops, I already said that.
Teresa_MN
13 years ago
Did this turkey feel thawed when you bought it? If so - take it back. I don't care what the "sell by" date says. Your turkey will not be good when you put it in the oven 9 days from now.
kimkitchy
Original Author
13 years ago
Thank you all for your responses. I just called my store and I am returning this "fresh" turkey. This forum is such a great resource. Thanks again for sharing your expertise!
dixiedog_2007
13 years ago
I agree with what Linda said. You didn't screw up. You just didn't know.

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