Selecting your Turkey

All turkeys from our meat department would make good choices, as they're all required to meet USDA standards for quality and safety. However, there are different grades and types out there to choose from.

Fresh or Frozen?

Although a fresh turkey costs more than a frozen, it's generally considered a superior bird. Fresh turkeys have never been cooled to a temperature lower than 26°F, whereas frozen turkeys are flash frozen. If you buy a fresh turkey, try to arrange to pick it up as close to the eating date as possible. Storing a fresh turkey in your freezer may cause it to deteriorate quickly (home freezers don't have the same cooling capability as commercial ones).

Always check the package of your frozen turkey for any signs of damage or frost buildup—clues that the turkey may have partially thawed then refrozen. Also, the turkey should be solidly frozen, with no areas that feel soft to the touch.

Think organic.

Organic meat is free of growth hormones and antibiotics, and also guarantees that the birds were fed with their health in mind; only real grains without pesticides.

Consider free-range.

You don’t have to wear birkenstocks and eat muesli to appreciate the value, taste, and quality of free-range meat.

Free-range turkeys were given the benefits of enjoying the great outdoors during their marvelous lifespan; they were less likely to be distressed because of this higher quality of life. The result? A stronger texture of meat and robust flavor.