Recipes

Turkey

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Turkey is quickly becoming an all year round staple in peoples diet.  We offer a size range of whole turkeys, turducken and individual cuts.  On special holiday’s (Christmas, New Years, Easter, and Thanksgiving) we offer fresh turkeys.  We recommend you pre-order your fresh turkey.  This will help us ensure your proper size of turkey is filled.  During these holidays we have fresh turkeys in our bunker that you can pick from.

What is a TURDUCKEN?

A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey.

Whole Turkey size ranges:

3-5 kg or 6-11lbs feeds approx. 4-6 people

5-7kg or 11-15lbs feeds approx. 6-9 people

7-9kg or 11-19lbs feeds approx. 9-12 people

9-11kg or 19-24lbs feeds approx. 12-15 people

24lbs and up feeds 15 people and up

Rule of thumb 3/4lbs per person unstuffed and 1 lbs per person stuffed.

Quick guide to determine approx cooking times:

  1. Determine the weight of your turkey, in pounds. It is usually printed on the turkey packaging.
  2. Multiply the weight of your turkey in pounds by 15 to determine the total number of minutes to cook your turkey.  For example, if your turkey is 20 lbs: 20 x 15 = 300 total cooking minutes, or 5 hours (300/60).  This is for an unstuffed, thawed turkey in a 325 degree F oven.
  3. Add approximately 15 minutes cooking time if your turkey is stuffed.
  4. Insert a cooking thermometer into the thickest part of the thigh to ensure your turkey is cooked to a minimum 165 degrees F before taking it out of the oven. If your turkey is stuffed, the temperature of the stuffing should be at least 165 degrees F.

How long to cook a turkey if deep frying:

A deep fried turkey takes about 3 to 5 minutes per pound when cooked in 350 degree F oil.

After deep frying at the lower range of cooking time (3 minutes per pound) check the temperature with an instant read thermometer. If the temperature is 160 degrees F the turkey is done and can be removed to rest. The temperature will continue to rise to 165 degrees F as the bird is resting.

If the turkey has not reached 160 degrees F, return it to the oil, carefully, for more frying.

A turkey is broken into the same parts, as would a chicken.

  • Bone in turkey breasts
  • Boneless turkey breasts
  • Boneless turkey filets
  • Back attached turkey legs
  • Bone in turkey thighs
  • Boneless turkey thighs
  • Bone in turkey drumsticks
  • Whole turkey wings
  • Turkey drummette
  • Turkey wingette
  • Turkey wing tip
  • Ground turkey (great for burgers) or try Highland’s own turkey burgers in our frozen section.
  • Butterball turkey bacon 1lb packages
  • Turkey sausage (made in Highland’s own sausage kitchen)

Other cuts that are good for soups and broths would be:

  • Turkey necks
  • Turkey backs
  • Turkey giblets
  • Turkey hearts
  • Turkey carcasses
  • Turkey liver

If you are interested in creating a stir-fry or turkey cesare salad.  Then the most popular cut would be the boneless turkey breasts.

If you want to create a kabob then you could use the boneless turkey breast or boneless turkey thighs.  We also offer a wide variety of sauces and marinates.

Remember to pre-order your fresh turkeys for the holiday seasons.