A beautiful, browned turkey on the table means a feast is about to begin.

Turkeys are often thought of as seasonal and symbolic birds, unlike chicken, which is the all-around favorite choice in poultry. These larger birds are low in fat and high in protein and B vitamins. As they have gained in demand, producers are packing and processing turkeys in many different ways.

Varieties

Turkeys are graded on quality and age, regardless of gender. Toms are always larger than hens at any level of maturity. “Grade A” is the best.

Fryer/Roaster – Weighing in at around 8 pounds or less, smaller turkeys are more expensive and excellent for roasting, especially for one or two people. The birds are processed at 16 weeks of age.

Young Roaster – The majority of roasting birds are in this category. They are no older than 8 months and weigh up to 24 pounds.

Yearling – Year-old birds are not as tender. Like mature birds, they are often cooked in broths and stews.

Mature – Old turkeys (15 months or older) are not recommended for roasting.

Whole turkeys may also be self-basting, which means that butter, broth, or other filler has been added. This ensures moist and tender turkeys, but should not be used when brining or deep-frying.

Organic and heritage turkeys are gaining popularity, but are more expensive than commercially-raised birds. Other specially-produced birds include kosher, free-range, and smoked.

Turkey is also sold in parts as boneless roasts, breasts, cutlets, tenderloins, drumsticks, and thighs, as well as in ground form for chili, meatloaf, and burgers.

Buying Tips

Always check the package for tears or pinpoint leakage. Pinch the wrapping on frozen birds to feel for ice crystals, which is an indication of thawing and refreezing.

If a label states the bird is “hard-chilled,” treat it as if fresh. Chilling means it has been stored at a temperature no higher than 26 degrees, but has never been frozen.

Processed turkey products may be a blend of parts and will be higher in fat content than all-white cuts.

White meat is the most healthful part of the bird. Dark meat is higher in fat and calories.

Storage Tips

Frozen turkeys can be kept up a year, but once thawed should be cooked before re-freezing. The birds are usually on sale in late November, which is a good time to purchase several if you have freezer space.

A frozen turkey will require about 24 hours for each 4 pounds to thaw. Refrigerate intact in the original wrapper. Place breast side up in a leak-proof container.

Cook fresh turkey no later than two days after purchase. Disinfect any drips immediately.

Fresh large turkeys should be halved or deboned before freezing. A home freezer cannot freeze a whole bird quickly enough, which could lead to bacterial development. Turkey parts can be safely thawed in the microwave.

Usage Tips

As with all poultry, handle turkeys carefully. Do not allow any part of the bird or its juices to come in contact with other foods. Keep utensils and cutting surfaces separate.

It is easy to inject a turkey with liquid or herbed butter. Use a sharp knife to slit the skin and insert the basting filler. Special injecting tubes are available and are used mainly for deep-frying. 

Cooked turkey can be refrigerated up to four days before freezing.

When cooking for a crowd, plan on about one pound (uncooked) per person. Twelve pounds will yield approximately nine pounds uncooked meat. Larger birds will have a higher meat-to-bone ratio. A cooked turkey should reach an internal temperature (in the thigh) of 180 degrees.

Try one of our favorite turkey recipes:
Salsa Sloppy Joes
Turkey Empanadas Grande
Turkey Pot Pie