Let's Talk Turkey

It’s about that time of year when everyone will be thinking about cooking a turkey – at least at Thanksgiving, although many of us repeat the process a month later for Christmas, as well. If you’re planning on preparing a turkey feast this year, but don’t plan on hunting your own bird, there are a few things you should consider.

Free range birds are touted as the best tasting, because they’re out and about, getting exercise that makes the meat leaner, and eating a variety of foods that contribute to the overall flavor. If the bird is truly free range, it probably will taste better. Unfortunately, many companies will advertise their birds as free range, even though they’ve been bred to have larger breasts, making the bird far too top heavy to do much ranging.

One thing to keep in mind is just because a turkey says “free range” does not mean you’re getting a healthy, humanely raised bird. One way to tell whether or not your bird has been humanely raised is its size – a true free range bird will rarely exceed 14-16 pounds. Another way to make sure you’re getting the right bird is to choose an organic free range turkey.

By choosing organic turkey, you’re buying from a farm that does not inject their birds with antibiotics. However, if you’re buying from a local turkey provider, you may want to talk to them about their actual practice. Becoming organic certified can be expensive, but many small businesses that raise turkeys will raise them organically (without antibiotics) and simply not jump through the hoops of certification.

Beyond choosing a free range, organically grown turkey, the other thing you can do that will ensure high-quality flavor is to buy a bird that hasn’t been frozen. Depending on where you live and what kind of access you have to the marketplace, this may be difficult, and honestly, a frozen turkey won’t ruin the dinner. Just be sure to thaw your turkey slowly and keep it sealed during the thawing process. For the best results, make sure you choose a turkey that is not of the commercial variety – you’re typically paying for empty weight because the birds have been plumped up with saline solution or full of antibiotics.

If you do choose to get a free range turkey this year, check back next week for my Tweetcipe, which will provide you with the instructions for brining your turkey – the perfect way to ensure a moist, delicious bird for your guests.

Until next time, eat well!