www.cutritemeats.com offers fresh, whole, local Alberta Turkeys for fantastic $5.99lb price. We are offering Turkey delivery. We are there for you.
Let's Talk Turkey: What Makes Your Cut Rite Meats Turkey Special?
We are happy to announce that we have found an Alberta farmer who is supplying Cut Rite Meats with 5 sizes of turkeys this year! Your Turkey is raised on an Alberta local farm near me and you. Amazingly delicious, tender and succulent, like the turkeys Grandma & Grandpa used to get. These are natural Turkeys which can free-range outside in the sunshine in our fresh Alberta air or choose the protection of the barn from cold weather and predators. Nutritious feed is fed to your turkeys that is made from wholesome Alberta grains. Absolutely no antibiotics or steroids.
We bring in these turkeys to Cut Rite Meats, your local butcher shop, right before Christmas, so they are fresh from the farm.
Choose your dream turkey starting at $5.99lb.
Cut Rite Meats is there for you!
Get your order in today so in this unpredictable year you are not caught without a turkey.
Your Cut Rite Turkey, A Family Centre Piece
Cut Rite Meats' turkeys are a centre piece you can proud of which you and your family can gather around for your dinner this year.
Go to www.cutritemeats.com “Butcher’s Favourite” to find your perfect turkey!
Turkey Tips from Cut Rite Meats
Here are some favourite Turkey Tips from our own resident Cut Rite Meats foodie who knows a lot about Turkeys.
MAKE YOUR OWN BUTTER BALL TURKEY
You’ve probably seen this in Gordon Ramsay videos. Loads of butter and herbs can be stuffed UNDER THE SKIN, basting the turkey meat from the inside as well. Fat is flavor, and butter fat is fabulous where turkey is involved. It’s pretty easy, just stretch out the skin and separate it from the meat, and then put the butter in the new cavity. I’ll let Ramsay show how it’s done.
Now any one of these will do wonders to ensure a moist turkey. I’ve done all THREE at the same time, though there is ONE more method that I haven’t yet done with my own turkeys, but I have enjoyed with other friends….
This method just breaks down that bird slowly much like when slow cooking a brisket or beautiful piece of Rump Roast.
cook a 12–16 pound bird (larger birds than that is a little trickier to time) at 200 F / 93 C for 10–12 HOURS.
After that, you’ll up the temperature to 375 F/ 190 C for 30–40 minutes to brown the skin.
You’ll need to time this right, and give the turkey a good 30 minutes afterwards just to rest.
One thing I like to do when I cook my turkey is I put a layer of bacon on top (so the bacon fat bastes the outer skin) for the first half of the time on my own birds, and then remove it for the second half.
In this slow cook method, I can see it benefiting the bird as well as that rich bacon fat would help with the browning, so long as the bacon is removed during that last browning heat method.
Try any one or a combination or even all 3 plus the slow cooking. You’ll get one heck of a tender bird.
I still like to stuff my turkey, But I only add a small portion inside instead of really stuffing it full. Instead, I also add:
2 whole Green Onions;
1 Onion, Quartered
2 stalks Celery, Halved
1 branch of Rosemary
1 carrot, halved
The beauty of doing this is that as the turkey cooks, those veggies will release a flavorful water vapor that will penetrate the meat from the inside out. It adds loads of extra flavor and moisture.
Buy a fresh whole Turkey and try out More of our Cut Rite Meats Turkey Recipes from our Recipe Blog: