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Groceries: Publix or Walmart?

grip said:
Ok, gotcha, it's upside down bird this year, especially since the idea of flipping a ten pound carcass in boiling water doesn't thrill me. I'm all about the lowest effort for the best results. And I haven't had serious cooking burns, since my attempts with spattering, grease frying years ago. And I'm not eager to repeat those painful blisters that never stop hurting.

Who needs crispy breast skin, when it's usually pulled off anyway, because I like the breast meat for sammichs and hash.
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Blasphemer! Heretic! The skin is the best part. Followed closely by the leftover sandwiches.

Anyway, I prefer to cook a turkey on my Ronco rotisserie. Fantastic! Only downsides are no stuffing and a 12 lb bird, max. But the taste is phenomenal.
 
Haven't tried the rotisserie yet, but I love my turkey fryer. The turkeys have to be smaller, but we usually have a handful of people over, so instead of one large turkey, we usually cook a couple of small ones anyway.
 
radcen said:
Blasphemer! Heretic! The skin is the best part. Followed closely by the leftover sandwiches.

Anyway, I prefer to cook a turkey on my Ronco rotisserie. Fantastic! Only downsides are no stuffing and a 12 lb bird, max. But the taste is phenomenal.
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I like the skin for meal servings but it can be tough to chew on a sandwich.

My small 'infrared' oven saves me money on energy bills and cooks meat better than a conventional oven, but it's also too small for a turkey. Last couple of seasons, I've found that a 10lb smaller bird has almost as much meat as the 18-20lb. It must be the smaller bones that allow for more meat, and I was shocked when I bought my first small bird and had enough food for meals, sandwiches and hash.

When I told a friend about it, she said, she'd been buying two ten pounders, instead of real large birds for years, because of the amount of meat. And it's actually very tasty and more moist. Doesn't need the extra cooking time like the big ones, which helps with keeping it juicy.
 
Superfly said:
Haven't tried the rotisserie yet, but I love my turkey fryer. The turkeys have to be smaller, but we usually have a handful of people over, so instead of one large turkey, we usually cook a couple of small ones anyway.
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Have you noticed the few small birds, they carry, go faster than the big ones? People must be catching on that they're better deals. :)
 
grip said:
I like the skin for meal servings but it can be tough to chew on a sandwich.

My small 'infrared' oven saves me money on energy bills and cooks meat better than a conventional oven, but it's also too small for a turkey. Last couple of seasons, I've found that a 10lb smaller bird has almost as much meat as the 18-20lb. It must be the smaller bones that allow for more meat, and I was shocked when I bought my first small bird and had enough food for meals, sandwiches and hash.

When I told a friend about it, she said, she'd been buying two ten pounders, instead of real large birds for years, because of the amount of meat. And it's actually very tasty and more moist. Doesn't need the extra cooking time like the big ones, which helps with keeping it juicy.
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Yes. Exactly. Plus, if you are anything like my husband, he likes 2 instead of 1, because that means 4 drumsticks. He turns into Henry VIII every 4th Thursday in November. :lol:
 
grip said:
Have you noticed the few small birds, they carry, go faster than the big ones? People must be catching on that they're better deals. :)
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Yeah I used to stress every year about trying to find a bird big enough for the whole family. Then one year, Hubs was like, "How about we try it this way?"

Soooo much better. I haven't had an issue yet with finding smaller birds, but I'm sure I will eventually.
 
Superfly said:
Yes. Exactly. Plus, if you are anything like my husband, he likes 2 instead of 1, because that means 4 drumsticks. He turns into Henry VIII every 4th Thursday in November. :lol:
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:rofl I'm alone, so one bird and 2 drum sticks is sufficient, though dark meat is my favorite.
 
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