On Friday, November 29, 2019 at 10:47:49 AM UTC-5, Ralph Mowery wrote:
In article ,
says...

I think the National Turkey Federation claims 53% yield.

I was never ambitious enough to figure the net cost per ounce of cheap
whole chickens versus the various parts or skinless boneless breasts.
The local market usually had skinless boneless breasts at a very good
price. Cheap protein but I ate them so often I've developed sort of a
gag reflex.



Seems like everyone is saying around 50% meat from the turkey.

I was really wondering if others had noticed the already cooked turkeys
getting smaller.

I don't really care what it cost, I just want enough for everyone.
However I am not going to buy two turkeys for just 6 people at $ 35
each.

Cindy mentioned the labor is the thing and not the meat. I agree with
that. For a few dollars more they could get a larger turkey. Then I
would not have had to spend that much more to get another turkey at the
grocery store and cook it.

If you're in the business of cooking or smoking turkeys, you can't
just buy turkeys that are twice the size and have the only impact
on your costs be the increased cost of the bigger turkeys. You have
X employees and Y size ovens or smokers. You can't put 20 pounds
of turkey into a 10 pound oven. Generally speaking, in addition
to the increased cost of the larger turkeys, you'd need either more/larger
ovens or twice as long to cook them. That's a big impact on costs.








I think I have made up my mind that for Christmas I am going to the get
one of the Butterball ones. They have one that is frozen and in a
baking bag. They advertise you just take it from the freezer and put it
in the oven and in about 4 hours it is ready. Has anyonne tried that
one ?

I will still get one of the Boston butts from there as we like the
smoked pork and theirs was good.