Let's Talk about Turkeys

Every year, I have a hard time remembering what an awesome price for turkey is around Thanksgiving. I purchased a turkey last year and didn't cook him up until last night. I didn't intend to have him sitting in my freezer all year, but waited too long and then didn't want to have the oven on for 4 hours during summer when my AC was working so hard. So, yesterday it was. And we enjoyed the smell and tastes of Thanksgiving.
Last year, I paid 88 cents/lb for this Butterball turkey. I remember purchasing it at Target and choosing the name brand over the less expensive store brand because of some promo, I think I got a discount on stuffing or gravy or something. I don't quite remember.
Last week Frys had their turkeys for 79 cents/lb. I am curious to be reminded again this year what a good price for turkeys is. And maybe they won't be as cheap as years past, who knows. Most of all, I wanted this to record what prices I have seen so in future years, I can compare and know when to snatch them up.

Comments

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed. My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life. Here are my two new recipes for White Rolls and Cinnamon Rolls. White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional). Let rise in ...

Quinoa, Butternut Squash, Chicken, Bean Soup

About a month back, I tried a recipe using butternut squash, which isn't a common vegetable in my kitchen. It was on sale and I thought I'd give it another chance. Find the original RECIPE HERE and be amazed at the long list of hearty ingredients that I stashed into my rendition of this soup (see below). I couldn't resist a recipe from a fellow cook named "Chelsea", and as a bonus, the soup turned out delicious, although I can't brag that it was a family favorite. It wasn't my kids' favorite. Sometimes healthful and full of new flavors isn't as satisfying to them as boring mac'n'cheese from a box. I can say that I was successful at hiding the leftovers of this "soup" (which had thickened significantly in the fridge) as the filling for enchiladas using THIS favorite enchilada sauce recipe and with fluffy white tortillas. Ingredients in my soup: chicken broth, chicken breasts kidney beans garbanzo beans ...

Layered Enchiladas a Little Different

I made these delicious enchiladas using this recipe for the sauce. I made a lot of the enchilada sauce mix and it's so easy to throw it together for a meal that way (Scroll down for the sauce mix recipe and instruction). Enchilada topped with fresh Pico de Gallo. I added an unusual ingredient to these enchiladas, green cabbage, chopped small. It gave them added moisture (since the cheese is lacking and can't accomplish that) and nutrition and honestly, none of us could taste it in there, even though I put like half a head. In the bowl of chopped ingredients: grilled chicken, cut bite-sized Cabbage cut small Black and Pinto Beans Finely chopped red bell pepper. Coarsely chopped cilantro Garlic Salt Boiling Enchilada Sauce Coating tortillas and layering ingredients. You can make the sauce each time you make enchiladas using THIS RECIPE , or you can make some dry sauce mix in advance to help dinner preparation be more speedy. ...

Enjoy Each Bite

Search This Blog