Purchasing and preparing the turkey for Thanksgiving has taken on a kind of mythical status through the years. It can be challenging to take the necessary precautions to correctly store, thaw, and cook the large bird in time for a magnificent entrance to the harvest table because it’s a large chunk of poultry that you only cook once a year. Purchase the best bird. While seasonings, cooking times, and temperatures may not be as easy to control, there is one simple way to get your Thanksgiving feast preparations off to a great start:
In order to assist you in selecting the perfect turkey for Thanksgiving, we purchased, roasted, and sampled five supermarket frozen turkeys from different brands. We had taste testers judge the birds based on tenderness, texture, and flavor to determine a winner. (Also, dont miss We Taste-Tasted 5 Stuffing Mixes & This Is the Best. ).
Ah, Thanksgiving. A time for family, friends, and of course, an abundance of delicious food. But the centerpiece of any Thanksgiving table is undoubtedly the turkey. Choosing the right turkey can make or break your holiday meal, so it’s important to do your research and select the perfect bird for your needs
But with so many options available, how do you know which turkey is the best? Fear not, fellow foodies, for I’m here to guide you through the wonderful world of turkeys and help you find the perfect one for your Thanksgiving feast.
Top Picks: The Cream of the Crop
Let’s start with the crème de la crème the turkeys that truly stood out from the flock in our testing:
1. Grassland Beef Pasture-Raised Turkey: This bad boy is the Michael Jordan of turkeys, the LeBron James of the poultry world. It boasts exceptional quality, a pleasant flavor and an impressive appearance. It’s a bit of a splurge but trust me, it’s worth every penny.
2. Porter Road Whole Turkey: This turkey is like the Steph Curry of the Thanksgiving table, a reliable all-star that consistently delivers. It’s a bit smaller than the Grassland Beef turkey, but it’s still packed with flavor and cooks like a dream.
3. Farm Foods Market Jaindl Grand Champion Turkey: This turkey is the underdog story of the Thanksgiving table, a hidden gem that punches above its weight. It’s a smaller bird, but it’s incredibly juicy and flavorful, and its price is unbeatable.
4. Organic Prairie Organic Whole Turkey: This turkey is the health-conscious choice, the LeBron James of the organic poultry world. It’s free of antibiotics and hormones, and it’s incredibly flavorful. It’s a bit pricier than the Jaindl turkey, but it’s worth it if you’re looking for an organic option.
5. D’Artagnan Green Circle Turkey: This turkey is the ethical choice, the Michael Jordan of the free-range poultry world. It’s raised with the highest standards of animal welfare, and it’s incredibly flavorful. It’s a bit more expensive than the other turkeys on this list, but it’s worth it if you’re looking for a sustainable and humane option.
6. Williams Sonoma Willie Bird Fresh Free-Range Pre-Brined Organic Turkey: This turkey is the convenience king, the Steph Curry of the pre-brined poultry world. It’s fresh, flavorful, and already brined, so all you have to do is roast it. It’s a bit pricier than the other turkeys on this list, but it’s worth it if you’re short on time.
Factors to Consider: Finding Your Perfect Turkey
Now that you’ve seen the top picks, let’s talk about the factors you should consider when choosing the best turkey for your Thanksgiving feast:
1. Size: How many people are you feeding? A good rule of thumb is to buy two pounds of turkey per adult and one pound per child. If you’re feeding a large crowd, you might want to consider buying two smaller birds so they roast faster.
2. Fresh vs. Frozen: Fresh turkeys tend to taste better, but they have a shorter shelf life. Frozen turkeys are more versatile since they can be stored for months before cooking. However, thawing is a consideration, and some people claim the quality of the meat is changed once it is frozen and defrosted.
3. How the Turkey is Processed and Any Certifications: Do you have any dietary restrictions or preferences? If so, you’ll want to choose a turkey that meets your needs. For example, if you’re allergic to soy, you’ll want to choose a turkey that is certified soy-free.
4. Shipping and Packaging: How important is convenience to you? Some sellers offer free shipping and guarantee delivery in time for major holidays. Check the fine print to see if your order is timely. One of the criteria we evaluate in our test is how the turkey is shipped and the shape it arrives in. You don’t want a half-frozen turkey with little ice that’s been banged up.
How We Tested Turkeys: The Quest for the Perfect Bird
We bought all the best turkeys on the market and roasted them at home for our families using our Simplest Roast Turkey recipe. Many of us roasted multiple birds, so we had a point of comparison for flavor, texture, and how long they took to defrost. For more experienced testers, we ranked them against others we’ve made in the past. We also rated the companies on shipping and packaging to ensure the turkeys arrived in good condition and the actual condition of the turkeys.
How it ships is a big part of where turkeys rank on our list because a defrosted, late, or beaten-up bird can certainly ruin the event. Since this is a convenience and luxury item, the process should be seamless, and we expect great results, given the price point. We wanted to evaluate if these birds were flavorful enough to stand up to the ease of buying a supermarket bird.
Frequently Asked Questions: Your Turkey Queries Answered
1. What is the difference between pasture-raised, free-range, and organic turkeys?
They all are methods of farming turkeys. Pasture-raised means the birds can access outdoor space and are encouraged to roam and forage for food. Free-range means they have some access to the outdoors but also live indoors. Both styles vary across farms, however. Organic means the turkeys are raised under strict standards with feed and additives. Since they need to be certified organic, living conditions are regulated.
2. What is a heritage turkey?
Heritage refers to the breed of turkey. They are usually descendants of heirloom breeds raised with a focus on sustainability. They are often more strong or gamy in flavor and have less breast meat than conventional birds.
3. How long does it take to thaw a frozen turkey?
The rule of thumb is that it takes 24 hours per four pounds of turkey, so larger birds will need a few days. Avoid making any of these common mistakes while thawing your turkey.
4. How long does it take to cook a turkey?
That depends on the size of the bird, but the formula is about 15-20 minutes per pound of unstuffed turkey at 325 degrees Fahrenheit. Ensure you have a good thermometer, like one of our favorites from testing, to take the internet temperature, which should be 165 degrees Fahrenheit.
5. When should I order Thanksgiving turkey?
Many purveyors only offer turkeys seasonally. If you have a chest freezer, you can order it as soon as it becomes available, many beginning in September. Otherwise, many sellers guarantee turkeys arrive in time for specific holiday dates like Thanksgiving and Christmas, so you don’t have to stress. Check with each seller to see their timing since they differ by site.
Other Turkeys We Tested: The Good, the Bad, and the Ugly
We tested quite a few that didn’t make the list. We didn’t like the Fossil Farms Turkey Whole Bird, which was not our favorite due to the underwhelming taste. We didn’t find the price worth it and think other turkeys you can find locally are much better. If you do order one, you need to take extra care not to overcook it because it tends to dry out. The Crowd Cow Ferndale Market Whole Turkey was another turkey we found too dry. We were frustrated during the delivery process since the markings for “perishable” were too light, and it was hard to track down where the turkey was in the process in order to expect it. The overall turkey was bland, with a tougher texture and less forgiving than others we roasted. Another turkey we tested and loved the Allen Bros. Black Heritage Turkey, it was no longer available at the time of publish.
Our Expertise: We Know Turkeys Like the Back of Our Hands
We’ve been testing and reviewing turkeys for years, so we know what makes a good bird great. Our team of experts includes chefs, food scientists, and home cooks, all of whom are passionate about Thanksgiving and the perfect turkey.
Choosing the right turkey for your Thanksgiving feast is an important decision, but it doesn’t have to be a daunting one. By following our guide, you’ll be well on your way to selecting the perfect bird that will make your holiday meal unforgettable.
So, what are you waiting for? Get out there and find your perfect turkey!
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Here’s how we did it
We visited three local grocery stores—Food Lion, Harris Teeter, and Whole Foods—to source our big birds. They were all frozen and ranged in the 12–14-pound range. Three of the birds were already brined in the bag, but two were not injected or received any additional salt.
We cooked the turkey in a very straightforward manner in order to eliminate many factors that might have influenced the outcome. Our recipe called for “spatching” the bird, which is simply chopping off the spine, turning it over, and applying pressure to the breastbone until it cracks so you can flatten it out on a roasting tray. Because the cool, moist inner cavity is no longer skewing how quickly or slowly certain parts (legs versus breast) cook to the right temperature, cooking can proceed more quickly and evenly.
After drying the bird, we rubbed it with a tablespoon of canola oil, two tablespoons of freshly ground black pepper, and a tablespoon of Kosher salt if the turkeys weren’t brined.
After an hour of cooking at 450 degrees in our oven, a Bluetooth meat thermometer was inserted deeply into the breast and programmed to sound an alarm at 150 degrees. After that was done, the legs were checked to make sure they had reached the 165-degree mark, and the majority of them only took an hour and a half to cook. After the temperature was within normal range, the bird was removed and allowed to rest for five minutes before being carved and tasted.
Each taste tester was given skin-on breast meat along with a chunk of leg and thigh meat. They had to examine the meat for flavor, texture, and tenderness. They had to rate each item on a one-to-five scale and record their observations. After some calculations and editing, the Eat This, Not That! definitive holiday ranking of Thanksgiving turkeys was produced. Here are the results, listed from worst to best.
Disclaimer: The turkeys were cooked over a two-week period, with some tasters present to provide their opinions on each bird, as each one required time to thaw and store, in addition to requiring five identical ovens to roast at the same time. As anticipated, their flavors were quite similar, making any option suitable for a triumphant Thanksgiving dinner. The crispy and delectable skin was achieved through the use of the spatchcock technique.
Size: 12.61 lbs
Additives: Up to 8% of a solution of water, salt, spices, and natural flavor.
Tenderness: Due to the birds’ heavy injections, the meat was surprisingly moist and tender—almost too watery for the breast meat.
Texture: The breast meat was the worst texture of the bunch, with a mealy, kind of crumbly mouthfeel. We speculated that was possibly because of the heavier brine and longer time sitting in a warehouse frozen.
Taste: It had a passable flavor that was almost too salty, but not too strong because there was enough sugar to balance it out. We also didnt note much flavor from “spices. “.
Conclusion: This is a fine option if you didn’t get a turkey before Thanksgiving and it’s all that’s left, but it won’t get great reviews.
Size: 12.92 lbs
Additives: Approximately 9.5% of a solution of turkey broth, salt, sugar, and natural flavoring.
Tenderness: Another plumped-up bird, this one didnt fail to bring a moist and tender bite. The thigh meat was also soft and enjoyable to eat, and the breast meat was easily cut with a fork.
Texture: Once more, the texture was on the softer side due to the quantity of brining and basting that was done at the factory. The proteins structure was possibly more compromised by the extra liquid in the meat being frozen for longer.
Taste: Given that it had the highest solution percentage among the group, it had a somewhat salty taste. But overall it had a solid, turkey-like taste with plenty of brothy and sweet notes.
Conclusion: This bird was flavorful and packed full of brine and additives, but the flesh lacked a pleasing mouthfeel. As such, it’s a passable bird but nothing special.
Size: 12.80 lbs
Additives: Up to 8% of a solution of turkey broth, salt, sodium phosphate, sugar, and natural flavoring.
Tenderness: Possibly as a result of the sodium phosphate that is added to enhance moisture and intensify flavors, this store-brand meat was likewise fairly plumped up and quite tasty. The FDA says that additive is recognized as generally safe.
Texture: This bird’s texture was significantly better, with a firmer, more poultry-like mouthfeel and less mealiness.
Taste: This store-brand turkey has a really good flavor, with a nice, round saltiness and sweeter notes than the others.
Verdict: If you and your guests don’t mind the addition of sodium phosphate, this is a great option that is sure to please the crowd during Thanksgiving.
Size: 13.15 lbs
Additives: Non-injected. Less than 5% of retained water.
Tenderness: When using the spatchcock method, the deeper portions remained nice and tender, even though it’s easier to get a drier bite when there’s no brine.
Texture: Mouthfeel was good, with plenty of real turkey-like taste and more fibrous, but welcome and fleshy bite.
Flavor: Flavor was good, with traditional turkey meat notes of sweetness, saltiness, and umami. Even though it wasn’t organic, you could tell that the bird tasted more naturally because there were no additives.
Conclusion: If you don’t want to pay the additional $3 to $5 for an organic bird, 99 a pound or more, this is a great choice with good flavor. Just do your own home brine before cooking to amp up the moistness. RELATED: 50 Best Thanksgiving Recipes.
Size: 13.64 lbs
Additives: None
Tenderness: Although the meat was not as moist as the injected birds, taste testers found it to be much more appealing due to its firmer and more natural bite. With a little more effort, you could still cut the breast meat with a fork.
Texture: No mealy-ness at all. Mouthfeel was excellent without being tough and gave a nice chew.
Taste: This flavor is quite similar to the authentic, slightly gamey taste of a heritage or wild turkey, if you’ve ever had one. Lots of balanced notes of sweetness, saltiness, and umami made it the winner.
Conclusion: Being USDA certified organic and devoid of any additives, the only area where this bird faltered was moisture. However, that is easily fixed with a homemade brine, and the result is an incredibly tender turkey that tastes like real meat rather than mush.
Here are some more essential Thanksgiving recipes and tips: