Turkey Terminology (Plus Which Bird is Right for You)

Amanda MacMillan, SELF magazine

It used to be that picking side dishes was the only big decision you had to make for Thanksgiving dinner; the main course was, without a doubt, turkey, and there wasn't much more to it than that. But check out many supermarkets or online grocery delivery services today and you'll see that things have changed--you've got plenty of options on the bird, too. Here's what you need to know before you buy.

To sort through all the lingo, I asked Willow Jarosh, R.D., and Stephanie Clarke, R.D., SELF's contributing nutrition experts, for a quick poultry primer on the labels you might see at your local grocer.

FRESH: This means the turkey's never been frozen, although some are chilled to temperatures as low as 26 degrees to keep them fresher longer. The meat may be more moist and flavorful than that of a turkey that's been frozen, but they're slightly more expensive (and harder to find, as a heads up). The USDA doesn't regulate how long turkey can be stored before it's sold, so it's best to get a fresh turkey from a local butcher or market that you trust.

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FROZEN: These birds are kept below 0 degrees from the time they're packaged. They're widely available and less expensive than fresh turkeys; however, they may take several days to thaw in your fridge (about 24 hours for every four to five pounds); once it's thawed it should cooked within two days. Timing is everything--buy that baby soon!

YOUNG: Turkeys labeled young are, by definition, less than eight months old at the time of slaughter; this is actually most of the turkeys you'll find for sale in the United States.

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HERITAGE: This breed is the closest descendant of the wild turkey. It's richer, gamier, and has more dark meat than a traditional domestic bird--so it's maybe not the best choice for a crowd that wants a lot of mild (and less fatty) breast meat. They're more expensive, and you'll likely need to order them well in advance.

ORGANIC: Birds labeled certified organic must meet those USDA standards, including being fed organic grains, having access to the outdoors, and not being given antibiotics. Thus, they'll be more expensive--although not necessarily better tasting.

ANTIBIOTIC-FREE: A turkey labeled antibiotic-free has not been given antibiotics to make it grow faster, as some conventionally raised poultry is. Injecting drugs into our food supply has been shown to increase dangerous antibiotic resistance, so it's best to go without whenever possible.

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NATURAL: This label has nothing to do with how humanely a turkey was raised or whether antibiotics are used, but merely means that it has not been seasoned, basted, or colored before it is sold. You won't get artificial colors or chemicals, but you could be fooled into paying more money for essentially the same basic bird.

FREE-RANGE: These babies must have the option to go outside once a day--but some turkeys that are technically free-range can still live in cramped spaces for most of their lives. This is where it's important to look into the farm your bird comes from. If you want a turkey that you know has had more decent access to the outdoors, look instead for the terms "pastured" or "pasture-raised."


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