So much so that according to EatTurkey.com approximately 88% of American households will eat turkey on Thanksgiving; and that bird will be an average of 16 lbs. Added up, that means we are expected to eat almost 740 million pounds of turkey on just that one day. Turkey is as much an American food as any other. We are the larger producer and exporter globally, and have the highest per capita consumption at 16.4 pounds per person as of 2012.
Thanksgiving this year might be one of the most expensive ever, as according to the October 3, 2014 USDA Turkey Market News Report this year there is actually 3% less pounds of turkey available then a year ago and in taking a look at the same week’s USDA’s Weekly Retail Turkey Feature Activity report it seems like practically no retailers have put whole turkeys on sale yet; the sale prices seem to be on those higher priced rotisserie breasts and bone-in breasts. The national average price for both Tom and Hen frozen turkeys are $1.29 per pound.
Traditionally supermarkets use low priced, or free turkeys to lure us in to do all our holiday shopping at their store, but this year may be different as prices for beef, pork and even chicken have all been on the rise. Even ground beef is up from $2.99 lb. last August to just over $4. 00 lb. this August.
How to Buy: Buy fresh or frozen – look for the best price and remember that it can take up to 2 or 3 days to defrost a frozen turkey in your refrigerator..
Remember that “basted birds” are injected with a sodium-based solution to increase the juiciness; which may contain flavor enhancers, fat, broth, or stock. Read the ingredient label carefully to avoid excess sodium or any allergens. When planning for dinner, figure ¾ lb. per person, a 10 lb turkey will feed 12-14 people nicely.
There are different types of turkeys:
- Fryer/roaster turkey: less than 4 months, weigh 4-8lbs, very tender
- Young turkeys: 4-7 months, weigh 4-8 lbs, very tender
- Free range: some access to the outside while raised
- Hens: weigh 15 lbs or less
- Toms: weigh more than 15 lbs
- Kosher turkeys: salt coating increases juiciness; soak in water to increase tenderness Minimally processed turkeys: may be smoked, roasted, frozen, dried, fermented
- Natural turkeys do not contain artificial flavors, food coloring, chemical preservatives, or artificial ingredients.
How to Read the Label: USDA prohibits hormones, but does allows antibiotics
How to Cook: Roast at 350°F 3-3 ½ hrs for 10-15 lb bird until inner temperature is 165°F Can be brined, grilled, or deep fried. Allow to rest 15 minutes before carving.
How to Store: Fresh turkeys: refrigerate at 40°F, cook in 2 days. Frozen turkeys: freeze at 0°F in original wrapping, up to 1 year. Refrigerate cooked turkey at 40°F thaw in refrigerator only; allow 5 hours per pound (12 lb turkey takes 2 days; a 20 lb bird, 4 days) Never thaw on counter or at room temperature to avoid spoilage. Once thawed, use within 2 days. Avoid refreezing.
Health Benefits: Turkey, the star of the thanksgiving feast also boasts a starry nutritional profile. It is a great source of lean protein, selenium, niacin, vitamin B6 and phosphorous. A 4 oz serving of turkey also contains over 100 percent of the recommended daily intake of tryptophan (remember four ounces is about the size of a deck of cards). While most associate the essential amino acid, tryptophan, with the sleepy feeling after the big thanksgiving feast, tryptophan is essential for appetite regulation, mood elevation and of course good sleep!