Question about processing and freezing

[Jessica08]

The reason for freezing the bird is because it is newly processed, it needs to be cooled as quickly as possible to prevent germs. Turkeys aren't like smaller birds in that it takes several hours to cool the meat. Brining is an optional thing but it does make the meat more juicy. Has nothing to do with the age of the bird in this case.
If you do brine the bird, I suggest doing it in a cooking bag, Like Reynolds made for turkeys. Just tied the top shut and put it in the bottom drawer of the fridge. flip it over after about 12 hours. There are many brine recipes out there that are excellent. Anyway, before you cook it drain the water and rinse the bird, then you can cook it in the same bag.

So you don’t think it’ll be tough since I didn’t let it age in the fridge a day or two?

 

[rjohns39]

These look to be BB Whites so cooking method is really your choice. If it were me I'd probably stuff and rub it with my recipe and then use Alton's for cooking. The Farmer's recipe is definitely a heritage recipe.

 

[Jessica08]

These look to be BB Whites so cooking method is really your choice. If it were me I'd probably stuff and rub it with my recipe and then use Alton's for cooking. The Farmer's recipe is definitely a heritage recipe.

Awesome. Thanks. So really no need to be worried about the toughness issue?

We are eating Thursday at Noon, so when would I need to start the brine process and when should I start cooking it for it to be done at that time?

 

[rjohns39]

If you're following Alton's cooking instructions, I'd put it in brine Wednesday afternoon and put it in the oven by 9:30. It might get done a little early, but that's OK.

 

[chicken danz]

So you don’t think it’ll be tough since I didn’t let it age in the fridge a day or two?

Absolutely not. I butcher several home grown turkeys each year and they all go directly to the freezer. Everyone says how tender and flavorful they are.