capt635 Posted December 6, 2016 Share Posted December 6, 2016 Anyone found frozen Turkey available in Bangkok this year? Link to comment Share on other sites More sharing options...
dddave Posted December 6, 2016 Share Posted December 6, 2016 I believe imported frozen turkeys are still embargoed since last year. I did see a few for sale at a local Bangkok supermarket around U.S. Thanksgiving in late November but close inspection of the tag revealed they were stock from 2 years ago and the price was almost B3000 for a 6kg bird . Hotel suppliers like "Food, Glorious Food" may have them at their retail outlets but surely very expensive. Link to comment Share on other sites More sharing options...
DGS1244 Posted December 7, 2016 Share Posted December 7, 2016 Plenty in Macro frozen and cooked also try Villa. there are a lot of smallish frozen Thai turkeys around need to brine them before roasting. all around 450 baht a kilo. Link to comment Share on other sites More sharing options...
SuwadeeS Posted December 7, 2016 Share Posted December 7, 2016 Till two years ago, I bought an imported turkey from the U.S. at Makro Bangkapi. Last year, I could not get one. So this year, I wrote an Email to them. They replied just the Thai way, not the truth. For food safety reasons they will not sale turkey. So, where concrete can get and buy a frozen turkey??? Link to comment Share on other sites More sharing options...
AlQaholic Posted December 7, 2016 Share Posted December 7, 2016 Isn't Turkey an American only for Thanksgiving thing? Link to comment Share on other sites More sharing options...
Hulu Posted December 7, 2016 Share Posted December 7, 2016 Plenty in Macro frozen and cooked also try Villa. there are a lot of smallish frozen Thai turkeys around need to brine them before roasting. all around 450 baht a kilo. Thai Turkey is no comparison to US or UK Turkey , still ok but not greatSent from my iPhone using Thaivisa Connect Link to comment Share on other sites More sharing options...
captnhoy Posted December 7, 2016 Share Posted December 7, 2016 14 minutes ago, AlQaholic said: Isn't Turkey an American only for Thanksgiving thing? Nah, Thanksgiving, Christmas and sometimes in July I'll pull one from the freezer and BBQ it. I love turkey and the leftovers too. Link to comment Share on other sites More sharing options...
laochef Posted December 7, 2016 Share Posted December 7, 2016 On-line "Delishop" has free range 4kg turkeys for 3,200 baht, with free delivery. A bit expensive though... Link to comment Share on other sites More sharing options...
Bangkok Barry Posted December 7, 2016 Share Posted December 7, 2016 1 hour ago, AlQaholic said: Isn't Turkey an American only for Thanksgiving thing? It's the centre piece of a UK Christmas dinner. Link to comment Share on other sites More sharing options...
BWPattaya Posted December 7, 2016 Share Posted December 7, 2016 Norbeat turkey available from Prime Food Service Link to comment Share on other sites More sharing options...
Patanawet Posted December 7, 2016 Share Posted December 7, 2016 I saw several at Emquartier the other day. Link to comment Share on other sites More sharing options...
elgordo38 Posted December 7, 2016 Share Posted December 7, 2016 To inject a little humor looking at the political scene Bangkok should be overflowing with turkeys. Link to comment Share on other sites More sharing options...
IMA_FARANG Posted December 7, 2016 Share Posted December 7, 2016 If you can find Turkey, remember it i not a water bird but a land bird. it is not like Duck or Goose, it does not have a layer of fat underneah it's skin.. Duks and Geese are water birds, they have a layer of fat underneath their skin that keeps then warm and waterproof. That layer of fat keeps them moist and tasty when you roast them. Turkeys do not have that layer of fat to keep them moist when you roast them. So when roasting a Turkey you need to Baste it witn butter or fat or it will come out to dry to eat. Link to comment Share on other sites More sharing options...
IMA_FARANG Posted December 7, 2016 Share Posted December 7, 2016 3 hours ago, AlQaholic said: Isn't Turkey an American only for Thanksgiving thing? Quote Not necesarily, it is also done at Christmas for family get together dinners. Link to comment Share on other sites More sharing options...
Beats56 Posted December 7, 2016 Share Posted December 7, 2016 4 hours ago, AlQaholic said: Isn't Turkey an American only for Thanksgiving thing? No we do it in Canada , Easter , thanksgiving and Christmas. Always a good family get together with all the fixings. yum one thing I miss. Link to comment Share on other sites More sharing options...
Beats56 Posted December 7, 2016 Share Posted December 7, 2016 Back home there is turkey farm close by. Put your order in and go pick up a nice fresh turkey. So good. Link to comment Share on other sites More sharing options...
akentryan Posted December 7, 2016 Share Posted December 7, 2016 Someone posted that Russian birds were being brought in. They were aged birds and need to be basted. One of the princesses has an interest in a turkey farm and her name appears on the package. Friend in BKK cooked 3 for Thanksgiving and said they were OK. Much simpler to do a Makro roast chicken or two for under 300 baht. Do the trimmings yourself and it will not cost much money Cooked ham is readily available at 350 baht a kilo. I think what one earlier poster meant was that only the Americans celebrate Thanksgiving. On the plus side I got my tree up today. Very difficult, if not impossible, to find lights this year. TIT Link to comment Share on other sites More sharing options...
MadDog2020 Posted December 7, 2016 Share Posted December 7, 2016 Villa Market in Paradise Park had 1 this weekend. Over 5000 baht for a 20 lb bird. They also had Capon. The Turkey was a Thai turkey if you believe the label. Link to comment Share on other sites More sharing options...
William C F Pierce Posted December 7, 2016 Share Posted December 7, 2016 Turkeys may be banned from Europe, but any reason why turkeys are not imported from the USA. As the song goes "Do the turkey trot and do it while its hot". Link to comment Share on other sites More sharing options...
pegman Posted December 8, 2016 Share Posted December 8, 2016 23 hours ago, akentryan said: Someone posted that Russian birds were being brought in. They were aged birds and need to be basted. One of the princesses has an interest in a turkey farm and her name appears on the package. Friend in BKK cooked 3 for Thanksgiving and said they were OK. Much simpler to do a Makro roast chicken or two for under 300 baht. Do the trimmings yourself and it will not cost much money Cooked ham is readily available at 350 baht a kilo. I think what one earlier poster meant was that only the Americans celebrate Thanksgiving. On the plus side I got my tree up today. Very difficult, if not impossible, to find lights this year. TIT Canadians also have a Thanksgiving holiday but in Oct Link to comment Share on other sites More sharing options...
dddave Posted December 8, 2016 Share Posted December 8, 2016 On 12/7/2016 at 0:55 PM, IMA_FARANG said: If you can find Turkey, remember it i not a water bird but a land bird. it is not like Duck or Goose, it does not have a layer of fat underneah it's skin.. Duks and Geese are water birds, they have a layer of fat underneath their skin that keeps then warm and waterproof. That layer of fat keeps them moist and tasty when you roast them. Turkeys do not have that layer of fat to keep them moist when you roast them. So when roasting a Turkey you need to Baste it witn butter or fat or it will come out to dry to eat. Actually, US farm raised turkeys do have a lot of fat, a quick look at the bottom of the roasting pan when the bird is done confirms this. It is true that the breast portion is low in fat and needs to be covered with foil for half of the roasting time. Basting is really unnecessary and can result in soggy skin. Most people roast turkey at too high a temperature. Best results come when you preheat the oven to about 425 f., then turn it to 325 f. as soon as the bird is in. This crisps the skin but the slow roasting preserves the juices. It is also important to let the bird rest about 20 minutes after taking it out of the oven and before carving it. The biggest problem I've had in Thailand with turkey is properly thawing a large 8kg bird a few years ago. Poultry can be very hazardous if left in warm temperatures and thawing a bird outside of a fridge at the high temps here in Thailand is risky. My fridge was too small for it so I had to ask the supermarket to hold it for me in their meat locker for 3 days while it thawed. Explaining what I wanted wasn't easy but I eventually got them to understand. Link to comment Share on other sites More sharing options...
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