The Honeysuckle White is one of the absolute best turkeys available today. No home should be without a Honeysuckle White turkey for the holiday meal. However, be ready to keep this turkey on your menu from this point forward. Once your family taste the deliciously moist and tasty meat of the Honeysuckle White, nothing else, no other brand will do. The Honeysuckle White will be their turkey of choice forever.
For years, the Butterball was the turkey everyone wanted and looked for to place on their holiday table. No other turkey was considered as good and tasty or even as moist as the Butterball. Sometimes, being that popular can make the owner of the business a little too confident. Over time, the quality seems to wane. Over the years, the quality of the Butterball has declined. The turkeys’ they sell have become less tasty and even some are quite dry. While it is still a very popular turkey and most consider it the top of the line, Butterballs’ now have a very strong competitor.
A few years back, I noticed the Honeysuckle White advertised at about $ .10 less per pound than the Butterball. During those days, my budget was quite crunched and every penny was counted and used wisely. If I could save a penny, I would. When I noticed the price of the Honeysuckle White and did a little figuring to determine the savings, I found that I could knock about $5 off my turkey that year. My youngest was only about 9 years old and wanted a juicy moist turkey. The turkey baked did not matter to the others as long as it tasted good.
My mother was an awesome cook. I watched her prepare our turkeys from the time I was old enough to know what a turkey was. I knew how she worked with them and also was very aware that she seasoned her turkey no less than one day before they were to be baked. So, while my sisters would have my mother season their turkeys, I began early in my marriage seasoning and preparing my family’s Holiday meals.
I generally purchase a 20 pound turkey on Monday the week of Thanksgiving. I make sure an allow time for it to defrost with at least one day to season and time to allow the seasoning to soak into the meat. Wednesday before Thanksgiving, early morning, I season my turkey placing onions, butter and other traditional seasonings under the skin and on top. I cover the turkey and place it in the refrigerator to allow the seasonings to soak deep into the meat hoping that they will flow all the way through to the bone by the time I am ready to place it in the oven.
My dear mother, she now rest in the bosom of Abraham, would always call each one of us, her daughters, the morning of Thanksgiving and Christmas around 4 am. She would tell us to get our turkeys out and then she would give us a few more instructions before baking. Sometimes, based on the way our turkeys looked when she saw them, she would require more seasoning added before instructions to place it in the oven. She sometimes would advise us to add an additional onion or maybe some chicken broth or whatever she felt was needed to make the turkey our best. After assuring we had followed her instructions correctly, we were then told to place them in the oven at 350 degrees.
If we had seasoned them correctly with the best seasonings on the market and as she had instructed, about 4 or 5 hours later, we would have delicious turkeys ready for our family to dig deep into.
My family never could wait until lunch or dinner to dig into the turkey or pies. They would awaken each holiday wanting turkey for breakfast lunch and dinner. And with planning, and early rising, I would have their selections ready for them.
When I was a child, my mother would get up early and we would awaken to the aromas of turkey, pies and cakes, biscuits and gravy. It was not uncommon for our mother to have her entire meal ready by noon on a holiday. So, it was not unusual for our families to enjoy the entire day munching and just enjoying being with each other.
The first time I prepared a Honeysuckle White, as I removed it from the oven, the aroma was heavenly. Pressing my fork along the top made the juices begin to flow. The turkey was a delicious looking golden brown. The onions and all the other secret seasonings had come together to make the taste sensational.
When my youngest arose and took his shower, he immediately came into the kitchen and asked for turkey. If you can recall the commercials where an actor takes a bite of a sandwich or a taste of something that makes you want to immediately run to the restaurant or store, you can imagine how my son responded. He consumed the entire slice and was ready for more within seconds. Thank goodness I purchased a 20 pounder. If not, by the time dinner rolled around, I might have only had ham and peas for the family to eat.
The Honeysuckle White far surpassed any other turkey I have ever baked or roasted before and since. You might think they are too expensive if you are on a budget, but if you consider the taste and the pleasure your family will experience, the cost is well worth it. Thumbs up is my response to the Honeysuckle White. For the cost, the Honeysuckle White surpasses all others.
For more information, recipes and even a few coupon offers at times, click Honeysuckle White.