FWIW, Hecky's BBQ is offering smoked (10-12lb) turkeys and (5lb) ducks for "the holidays." The email I got didn't offer specifics, and I don't see a link on their web page, but I suppose a call would get those. I have no idea what these are like, so caveat emptor.

One year when I wasn't sure about the numbers, I picked up a smoked turkey: it's a totally different thing than roast turkey depending on how you do it, but they can be served at room temperature and are a great backup plan.

Hecky's Barbecue Restaurant
1902 Green Bay Road Evanston, IL, 60201.
(847) 492-1182.

Growing up, my dad always brined the turkey and smoked it to about halfway done, then let my mom stuff it and finish it in the oven. You've never had better gravy!

This year I plan on trying a Ho-Ka for Crispy Aromatic Turkey, which involves a five spice rub, traditional roast, and finishing with hot oil drizzled over the skin to make it glass-like in its crispness. Stay tuned for pictures of third-degree facial burns.

MincyBits wrote:Growing up, my dad always brined the turkey and smoked it to about halfway done, then let my mom stuff it and finish it in the oven. You've never had better gravy!

This year I plan on trying a Ho-Ka for Crispy Aromatic Turkey, which involves a five spice rub, traditional roast, and finishing with hot oil drizzled over the skin to make it glass-like in its crispness. Stay tuned for pictures of third-degree facial burns.

Rather than you scars, I'd like to see the turkey. Preferably before and after the hot oil treatment. Really!

Please don't get hurt.

Regards,

I may be flippant, by my dad is a safety inspector. Precautions will be taken, and it won't be my first time around this particular carousel. Thanks for your concern!

MincyBits wrote:Growing up, my dad always brined the turkey and smoked it to about halfway done, then let my mom stuff it and finish it in the oven. You've never had better gravy!

This year I plan on trying a Ho-Ka for Crispy Aromatic Turkey, which involves a five spice rub, traditional roast, and finishing with hot oil drizzled over the skin to make it glass-like in its crispness. Stay tuned for pictures of third-degree facial burns.

FWIW, from Ho-Ka's website directly:

Q. Should I brine my turkey?
A. You can if you want. I tried brining a turkey when we prepared two Christmas dinners a week apart. Without telling anyone, I brined the second bird and served it as I always do. When I asked my friends and family who were present at both dinners if they noticed any difference, none could.

Chitown B wrote:Trying to do 18lb or so. Anyone think that'll be a problem?

Nope.

stevez wrote:

Chitown B wrote:Trying to do 18lb or so. Anyone think that'll be a problem?

Nope.

thanks!

I was able to get a 8 lb. fresh Ho-Ka turkey breast through Joesf's Meats in Geneva. I only have 3 meat eaters to feed for Thanksgiving. I'll pick it up Wednesday, the day before.

Joesf's Elegante Meats and Deli
716 West State Street
Geneva, Il.
630-262-1878
www.josefsmeats.com

Just received an email from Trader Joes...

All Natural Turkeys
Fresh, Young, Brined
brined with all natural sea salt
with giblets
12-22 lb birds
$1.79 per pound

All Natural Turkeys
Fresh, Young, Glatt Kosher
brined with all natural kosher salt
kosher certified by OU & KAJ
12-16 lb birds
$2.29 per pound
http://www.traderjoes.com/

A caveat - last year, I did a bunch of research on the amount of water in frozen turkeys. It ranged from about 5% water all the way to 13% (think about it, 5% of a 20-lb bird is almost a full pound of water, 13% is 2.5 pounds, so you're really getting a 19 or 17.5 pound bird) I saw that TJ's "pre-brined" was one of the ones with a very, very high percentage of water - but I wasn't able to get a snapshot of the exact percentage (yes, I did run around grocery stores one year taking pictures of the labels on frozen turkeys.)Here's an interesting page from USDA, explaining all the terminology. The worst offenders are turkeys labeled "brined," "pre-brined" or "marinated." Interestingly, I read here that USDA stipulates that if a meat product is cured like a ham, the weight must reflect pre-curing weight - but I don't see any regulation regarding "marinated" turkeys, quite the contrary:

Code of Federal Regulations wrote:381.169 Ready-to-cook poultry products to which solutions are added.
(a) Butter alone, or solutions of poultry broth, poultry stock, water, or edible fats, or mixtures thereof, in which are included functional substances such as spices, flavor enhancers, emulsifiers, phosphates, coloring materials, or other substances, approved by the Administrator in specific cases, may be introduced by injection into the thick muscles (breast and legs) of ready-to-cook poultry carcasses and may be introduced by injection or marinating into any separate bone-in part therefrom, for the purpose of providing a basting medium or similar function. The ingredients of the added materials and the manner of addition to the products must be found acceptable by the Administrator, in all cases. The introduction of the added materials shall increase the weight of the processed product by approximately 3 percent over the weight of the raw product after washing and chilling in compliance with Sec. 381.66. The weight of the added materials introduced into the poultry products as provided in this paragraph shall be included as part of the weight of the poultry for purposes of the net weight labeling provisions in Sec. 381.121(b).

stevez wrote:Fresh Farms on Touhy has a big Ho-Ka sign up in the meat department. They are taking orders.

I ordered an 18-20 pound Ho-Ka there yesterday. Fresh Farms is also taking orders for Amish turkeys and their Rosebud brand turkey. Ho-Ka is the priciest, then the Amish, then Rosebud. According to the very helpful butcher I spoke with, Ho-Ka is really fresh--not chilled to 26 degrees as national brands are because the farm only is supplying the Chicago area, not the world. He seemed to know what he was talking about, so I decided to spend the extra 70 or 80 cents per pound for the Ho-Ka. I've tried cheapo supermarket turkeys and kosher ones, so I'm looking forward to trying the fresh, local bird.

I went by Produce World in Norridge and they are advertising Ho-Ka turkeys, do not know if they are fresh.

Produce World
8325 W Lawrence
Norridge, IL 60706

It looks like I will be able to get a Ho-ka at Sunset Foods.
Question, are they frozen or refrigerated?

Just got off the phone with Kauffman Farms(Ho-Ka Turkeys) out in Waterman, and they have expanded hours this upcoming weekend Open Saturday, and Sunday 7:30 - 5:00 p.m. for those interested in going straight to the source, and get out and enjoy the country for an afternoon.

Me and my family will be out there sometime pre-lunch on Saturday picking up a small bird, or a breast to smoke. I figure my daughter would get a kick out of going to the turkey farm vs going to the butcher shop where I ususally pre-order.

The person @ Kaufmann Farms said they not only have turkeys, but turkey parts available.

Kauffman Farms
8519 Leland
Waterman, IL.

815-264-3470

www.hokaturkeys.com

maxpower wrote:It looks like I will be able to get a Ho-ka at Sunset Foods.
Question, are they frozen or refrigerated?

Refrigerated, from what I understand. I'm getting mine at Gepperth's.

Any idea how long the bird is good for when refrigerated?
I am just trying to plan on when to buy the turkey if it is indeed refrigerated.

jimswside wrote:
The person @ Kaufmann Farms said they not only have turkeys, but turkey parts available.

Kauffman Farms
8519 Leland
Waterman, IL.

815-264-3470

http://www.hokaturkeys.com

Good to know Jim. I was able to get a fresh Ho-Ka breast from my local butcher but going out to Waterman would work for us too. I'll remember that for next year. There is a winery in Waterman that makes some so-so wines but they have a lovely spiced wine that we enjoyed last Thanksgiving. It's across the road from Honey Hill orchards and only open on the weekend.

LikestoEatout wrote:
Good to know Jim. I was able to get a fresh Ho-Ka breast from my local butcher but going out to Waterman would work for us too. I'll remember that for next year. There is a winery in Waterman that makes some so-so wines but they have a lovely spiced wine that we enjoyed last Thanksgiving. It's across the road from Honey Hill orchards and only open on the weekend.

I saw that winery when we got our pumpkins and apples @ Honey Hill.

Now to find a decent & inexpensive lunch place in the area & south, thats kid friendly,& serves some beer, since we wont be going back to Kelly's Pub in Sandwich again.

FYI HoKa Turkey's right from the source...$2.39/lb

razbry wrote:FYI HoKa Turkey's right from the source...$2.39/lb

Gepperth's is $2.89 a pound, FYI. But if you don't own a car, it's a lot cheaper than I-Go to run out the the farm from downtown.

Khaopaat wrote:Ah, Ho-Ka...that's the brand Trader Joe's (at least the one in River North on Ontario) said they would carry starting November 11th.

Has anyone been to the River North TJ's to confirm they are selling Ho-Ka turkeys? I stopped by the one on Lincoln Ave and they weren't.

Is Gepperth's my best bet for securing a Ho-Ka in the city? I'm in the Lakeview area.

pigOut wrote:Is Gepperth's my best bet for securing a Ho-Ka in the city? I'm in the Lakeview area.

I'm sure Treasure Island will have them.

razbry wrote:FYI HoKa Turkey's right from the source...$2.39/lb

thanks razbry, nothing better than getting things right from the source imho.

Im also going to get some turkey thighs, or other dark meat while I am there to do some smoked turkey gumbo on Sunday.

Artie wrote:

pigOut wrote:Is Gepperth's my best bet for securing a Ho-Ka in the city? I'm in the Lakeview area.

I'm sure Treasure Island will have them.

One of Treasure Island's full-page advertisements in today's Chicago Tribune food section features, prominently, Ho-Ka turkey's.

Bill wrote:

Artie wrote:

pigOut wrote:Is Gepperth's my best bet for securing a Ho-Ka in the city? I'm in the Lakeview area.

I'm sure Treasure Island will have them.

One of Treasure Island's full-page advertisements in today's Chicago Tribune food section features, prominently, Ho-Ka turkey's.

how much?

how much?

$2.39 lb.

Link: http://www.tifoods.com/ad111809.pdf

thanks.

picked up an 18lb Ho-Ka from Treasure Island on broadway, $44.

ho-ka cooked wonderfully yesterday. tasted great, definitely recommended

my only picture of the night (iPhone):



too busy to take others