Fresh Turkey, Anyone?

(Update: There are NO fresh Turkeys in Argentina during November ...go here to find out why.)

Long time reader writes:

"I've got a problem and it occurred to me that in all things expat, you're the man.   D and I have held Thanksgiving dinner for her family the past two years. It goes well, but we've never been able to find a really good turkey. Never fresh. Last year's came from Brazil and had been sitting in a freezer for more than a year. It wasn't good. There's nothing worse than unveiling a dry tasteless turkey at the Thanksgiving table. Stuffing and cranberry sauce can only go so far.
Any ideas where an expat can get a nice juicy Turkey? Fresh, of course, preferred, but even a more recently and more locally frozen one would do."

Well!  If anyone is looking for a fresh turkey (Hen or Tom) to satisfy their yanqui cravings this time of year ...they've come to the right place!

The Yanq moves in turkey circles and, this time of year, is in pleno campo most of the time.  Yesterday, I put out my feelers for "longtime reader" among the turkey farmers and veterinarians that I trust.

Said turkeys have been sourced!  And will be available farm-fresh from the Provincia de Buenos Aires, either "dressed" ...or LIVE! should freshness be what you're all about!

Considerations:

#1. freshly slaughtered turkey should be delivered to you NO MORE THAN 2-3 DAYS before cooking.  That would make Monday the 23rd optimal.  Maybe Tuesday is better.

#2. This not the best time of year for turkey in Argentina ...anymore than springtime is optimal in the Northern Hemisphere (thus "longtime reader's" difficulties.)  To explain, at this time of year, hens are breeding and thus are more valuable to the turkeyman.  Christmastime, here, they are more abundant and cheaper.

#3. Hens are somewhat more juicy and tender and yield more white meat.  Toms, on the other hand, are bigger and yield more dark meat but have more bone.

#4. The turkeymen that I speak of do not have the money to raise their birds "factory-style."  The terms "organic" or "free-range" probably won't have any meaning for them in any language.  But none of the people in my neck-of-the-woods have anything to do with enforced confinement nor prophylactic use of anti-biotics.

Today is my 6th anniversary of emigrating to Argentina and, over these years, being the countryman that I have become, I've sourced a myriad of smoked meats and cheeses and fresh produce that are generally not available in Capital.  Turkeys are a first with me... but I've been dying to buy a couple-too-tree to throw in the smokehouse.

So, why not?  Let's begin with fresh thanksgiving turkeys ...it just might turn out to be the beginning of "Mike's Farmers Market."  Farmers can always use a hand ...and city folks can always benefit from "cutting out the middleman."

If you guys can generate enough interest in fresh turkeys, I'll be happy to deliver them to a central point in Buenos Aires within hours of their having their little heads cut off, plucked, and gutted (no word on the giblets at time of publication.)  No word on prices just yet, either ...but it will no doubt be cheaper than anything you can find in your neighborhood.  I'm coming back from el campo that day anyway, all your money will go to the turkeyman.  I'll probably video an interview with him, whoever he is.  You can watch it on YouTube during Thanksgiving dinner!

More to come on prices and whatnot ...only if you express interest.

Para mi, it's too warm in late November to eat roast turkey!

Wanna fresh turkey?  Send an email to letters@yanquimike.com.ar