When to Order a Turkey
To get the right holiday bird, you’ll need to do a little research and order as early as possible. While some farms will let you order a fresh organic turkey as late as November 19, you need to check with the particular establishment. Many need 2-4 weeks’ advance notice. But don't pick it up too long before Thanksgiving. A fresh bird should not be kept more than 2 days before cooking.
If, on the other hand, you plan to pick up a frozen turkey at the supermarket, this can be done most any time. Sales on frozen turkey are common in the days leading up to Thanksgiving. If you go this route, you need to allow at least 24 hours of refrigerator thawing time per 4-5 pounds, at 40 degrees Fahrenheit or below. This means that a small 4-12 pound bird will need 1-3 days to thaw, while a 20-24 pound Birdzilla will need 5-6 days. While thawing, the turkey must be kept in a container to prevent juices from dripping into and contaminating other foods.
Get the right size bird for the crowd you’ll be feeding. Figure 1-1.25 lb per person if you don’t plan on having a lot of leftovers. For turkey soup and sandwich lovers, you’ll want to allow at least 1.5 pounds per person.
Heritage turkeys
For the juiciest, most flavorful turkey you’ve ever tasted, try an organic, free range heritage bird. These are the slower growing turkeys that were bred and raised in Europe and the Americas for hundreds of years before industrial farms took over the market. Turkeys raised on large farms are the Broad Breasted White variety that grow to an average of 32 pounds in only 18 weeks. They are usually kept confined and fed a uniform diet that includes antibiotic and growth hormones, and may also include animal by-products.
Heritage birds are raised on small farms and usually have access to pasture. Their diet is varied, consisting of grass, insects, and organic grains with no antibiotic or hormones. They take anywhere from 24 to 30 weeks to reach maturity. These birds are prized for the flavor and texture of their meat.
You can find a heritage turkey by going tohttp://www.localharvest.org/and searching your state and local area for a producer. The time table varies from one farm to another, but it’s best to allow at least a month. You will pay more for a heritage bird because they are more expensive and time consuming to raise. But if you want the best, this is the one to choose.
If you have a local farmers market, you may be able to order a heritage turkey from a vendor there. Keep in mind that you will have to allow plenty of time. The early you order, the more likely you are to get a turkey of the size and type you want.
Organic turkeys
The term organic is not as clearly defined as many of us may wish. Most organic turkeys are fed grains without antibiotics or growth hormones. Free range turkeys may be kept in barns. If you’re looking for a turkey that was raised outdoors in the sunshine, get one that is labeled “pastured.” Read the fine print to be sure of what you are buying.
Some organic turkeys are sold in a frozen state, and others are sold fresh. Most people don’t taste a lot of difference between fresh and frozen turkey, as long as the same type of bird is being compared. Organic turkeys are usually lower in fat than commercially raised birds, and have a richer flavor and better texture.
From a small farm, you will need to order early, just as you will do to get a heritage bird.
Frozen bird from the supermarket
If you just want a turkey from the supermarket freezer section, brand name isn’t very important. Most of these turkeys are the Broad Breasted White variety mentioned earlier. For the family on a tight budget, this may be the best choice.
Just remember to get your turkey at least 6 days in advance if you want to cook a 24 pounder bought frozen. You will need that much time to get it safely ready for the oven.
Whichever type of turkey you choose, handle it properly. If you decide to stuff the turkey, follow the advice of USDA. Prepare the stuffing just before you want to cook the turkey. Moist stuffing is best because moist heat destroys germs more efficiently that dry heat. Stuff the bird loosely, then immediately place it in an oven set at least at 325 degrees Fahrenheit. Lower temperatures encourage the growth of bacteria.
When you believe the turkey is done, make sure it is hot enough. Check the internal temperature of the bird with a meat thermometer in several places, including the innermost part of the thigh and the center of the stuffing to ensure it has reached 165 degrees Fahrenheit.
Once the proper temperature is reached, take the turkey out of the oven and let it stand for 15-20 minutes before removing the stuffing and carving. Never leave stuffing in the turkey, but store it separately. Don’t leave the bird whole because it will not cool quickly enough. Slice the meat and place it in covered containers. Refrigerate meat and stuffing within 2 hours after cooking.
If you choose a large bird, you will have plenty of leftovers for turkey soup, sandwiches, and other post Thanksgiving treats. Just follow safe handling procedures, and your holiday will be both tasty and carefree.
References and further information:
http://whatscookingamerica.net/Poultry/stuffingsafe.htm
http://www.fsis.usda.gov/factsheets/turkey_basics_safe_thawing/index.asp
