I bought the turkey (frozen) today

[mnhtnbb]

for Thanksgiving. At the store where I normally shop I saw a special--$1.49lb marked down from $2.29/lb--for Butterballs late Saturday afternoon upon returning from the beach. I turned over every one and they were all 10-11 lbs, which is much smaller than I was planning to get for five of us. There was a lone 20 lb turkey.

So today I stopped at the other Harris Teeter near me and found one 13.39 lb bird, which I bought. There were a couple of 12 lb birds, but again, most were 10-11 or big 20 lb turkeys.

I have read that there might be some difficulty getting the smaller birds this year. From first look just at two stores it seems that the midsize 14-16 lb bird might be the tough find. I didn't see a single one between 14-20 lbs.

[Mr.Bill]

1. Every year when turkeys are so cheap

we buy an extra one, then thaw it, cut it into quarters then freeze it in a seal-a-meal bag for later use.

[Irish_Dem]

3. That is a good idea.

Could use it later in the instant pot.

[Glorfindel]

7. I have always been taught that you NEVER thaw and then

re-freeze without cooking anything. I'm delighted to know that it's possible. Thanks for the tip!

[Mr.Bill]

8. I think the important thing

may be using the seal-a-meal also. It totally eliminates freezer burn.

[FarPoint]

2. I suggest buying 2 10-12 pound turkeys..

The smaller cook better, moist, younger . I never go over 15 pounds

[MuseRider]

4. I like to cook 2 for both

TG and Christmas. One the day before to cut up to send home with my boys and then the other on the day of. It took me years to figure out that was easier than dealing with one big turkey and the turkey leftovers are already packed and ready to go. The other leftovers are easy to deal with so this just cuts the time short.

[FakeNoose]

5. It wouldn't hurt to ask the meatcutters and packers

Usually the larger stores have at least one cutter on the day shift, and they stock the freezer case before they go home at the end of the day. If you ask, they might have one in the back freezer that hasn't been put out yet.

My mom used to order a large turkey every year because she had such a large group to feed. Mom always tried for a 22 to 24 lb. turkey and they're hard to get. I'm from a family of 9 kids, and of course we always had a few extra friends and relatives hanging out at the table.

[flotsam2]

6. Ever notice chicken parts look Jurassic?

It's because all the smaller pieces are sold to restaurants and food service suppliers-so smaller wings, legs, and breast go where the highest demands are-your wings are 4 to the pound while 8 to the pound become bar entrees...same with turkeys where 12-16 pounds are the sweet spot with the proper blend of white meat to dark meat for buffet type meals.