For Thanksgiving 2007, I bought my turkey from this live poultry market in the warehouse section of Woodside.
There was a sizable group waiting outside for their orders and several folks walking out with small bags of fresh chicken. I asked one if the stuff is good. He replied with a big grin, "Yes. Good." This ain't the cleanest place in the hood, but what do you expect from what is essentially a chicken coop? I told the man I wanted a turkey that would be 12 pounds going into the oven. He said a live 15 pounder would fit the bill.
He led around a head-high stack of plastic cages with white and brown chickens, which formed the enclosure for the rafter of turkeys. I was told to pick one out of the lot. I replied that I was inexperienced at sizing a live turkey. The man grabbed one by the leg and tied it to the scale, which spun around once: A 22 pounder which would be about 18 in the oven. Holy stuffing! I didn't want one that huge, but then the rest all looked bigger. I spared this one and waited a few minutes until the man picked another by the foot. Bingo! 16 pounds. I said yes, she got tagged and went off in a shopping cart, out of sight. I had fifteen minutes to kill while she was killed, scalded and plucked.
I went to the gas station to pick up some ice. When I returned, the bird was ready in a bag, with its fat tail sticking out and warm to the touch. I paid $32.50 and put her in the cooler.
At home, I first washed feathers and who-knows-what from my boots, then I took the bird out. My cat went nuts. Yowza! They'd left the head attached (as was the heart). I had visions of how cool it would be to present it at dinner with the head on (sadly, they had cut off the feet), then thought better of it. Perhaps next year, to more adventurous guests. I cut off the neck with shears, took out the organs and feet from the warm cavity and weighed the body: 12.5 pounds, perfect!
I brined her for a few days and roasted at 425F. Pulled her out with the breast at 153F and thighs at 170F. She was the turkiest turkey I've ever had. The dark meat verged on being a little gamy, which was fine by me, but some may not appreciate it. The texture was chewier than other turkeys and very moist. Wow, a turkey with real flavor for once!
The website lists eggs on sale. Three chickens for $9.99. Or buy 10 and get one free. But you better know if you want your chickens soft, medium or hard. Free delivery with $50 minimum.
For Thanksgiving 2007, I bought my turkey from this live poultry market in the warehouse section of Woodside.
There was a sizable group waiting outside for their orders and several folks walking out with small bags of fresh chicken. I asked one if the stuff is good. He replied with a big grin, "Yes. Good." This ain't the cleanest place in the hood, but what do you expect from what is essentially a chicken coop? I told the man I wanted a turkey that would be 12 pounds going into the oven. He said a live 15 pounder would fit the bill.
He led around a head-high stack of plastic cages with white and brown chickens, which formed the enclosure for the rafter of turkeys. I was told to pick one out of the lot. I replied that I was inexperienced at sizing a live turkey. The man grabbed one by the leg and tied it to the scale, which spun around once: A 22 pounder which would be about 18 in the oven. Holy stuffing! I didn't want one that huge, but then the rest all looked bigger. I spared this one and waited a few minutes until the man picked another by the foot. Bingo! 16 pounds. I said yes, she got tagged and went off in a shopping cart, out of sight. I had fifteen minutes to kill while she was killed, scalded and plucked.
I went to the gas station to pick up some ice. When I returned, the bird was ready in a bag, with its fat tail sticking out and warm to the touch. I paid $32.50 and put her in the cooler.
At home, I first washed feathers and who-knows-what from my boots, then I took the bird out. My cat went nuts. Yowza! They'd left the head attached (as was the heart). I had visions of how cool it would be to present it at dinner with the head on (sadly, they had cut off the feet), then thought better of it. Perhaps next year, to more adventurous guests. I cut off the neck with shears, took out the organs and feet from the warm cavity and weighed the body: 12.5 pounds, perfect!
I brined her for a few days and roasted at 425F. Pulled her out with the breast at 153F and thighs at 170F. She was the turkiest turkey I've ever had. The dark meat verged on being a little gamy, which was fine by me, but some may not appreciate it. The texture was chewier than other turkeys and very moist. Wow, a turkey with real flavor for once!
The website lists eggs on sale. Three chickens for $9.99. Or buy 10 and get one free. But you better know if you want your chickens soft, medium or hard. Free delivery with $50 minimum.