If there’s one thing we should be thankful for this Thanksgiving, it’s this: Turkey is cheap! And the rest of the Thanksgiving dinner can be, too.
The secret to enjoying a traditional feast without overspending is to know a few tricks. I sat down with two highly respected professionals—a butcher and a personal chef. What I learned from John Smith, professional butcher and personal chef, Liz Tarditi, pretty much blew a hole in everything I thought I knew about buying, thawing and preparing a turkey.
Get the best turkey
Choosing the best turkey is easier said than done unless you fully understand the difference between a store brand and a name brand bird. Just because a turkey is more expensive does not make it any better, says John. All that means is that it has a lot of advertising built into its price.
What customers don’t know is that one turkey processor will slap many different labels on his crop of birds. The turkeys are all the same, only the labels are different. This is a rule you can count on, according to John the Butcher: “Always go with the cheapest turkey and you’ll never go wrong. I’ve sold tens of thousands of store brand turkeys to very happy customers.”
EC: Fresh or frozen?
JS: First, let me define a “fresh” turkey. According to the people who make the laws, turkeys can be called “fresh” even though the moisture in the bird is frozen! If you press very firmly on the bird the meat is not frozen. The turkey processors have it down to a science. They bring the temperature of the “fresh” birds down to the very legal limit before sending them off to the store two weeks before Thanksgiving.
Frozen turkeys, on the other hand, are quick-frozen immediately upon butchering. So the freshest turkey is really a frozen turkey. The freezing process has no noticeable effect on the quality of the bird.