Photo by Nicola KastRecipes are important, but the raw ingredients can make or break the meal, too. And when you're cooking a big hunk of protein -- like a turkey -- for a group, you've got just one shot to do it right. To help you select the best bird this Thanksgiving, or whenever you eat turkey, we roasted six whole turkeys from widely available brands according to a classic recipe Simple Roast Turkey with Rich Turkey Gravy and conducted a blind taste test.
The simple recipe we selected is purposefully devoid of tricks to impart flavor or improve texture: no basting, brining, slathering in butter, or injecting with spices. To provide unbiased results, we made sure our turkeys were not delivered by mail (or PR firm) but rather purchased at supermarkets. All of the turkeys were fresh except the Butterball, which we could only purchase frozen during the time of our test. They are all widely available in the U.S. and are relatively inexpensive, ranging in price from $1.49 to $4.49 per pound. (Prices mayRead More »from Thanksgiving taste test: six supermarket turkeys compete to be the best