Whole turkeys are the most commonly purchased turkey product although there are plenty of alternatives available.

When buying whole turkeys the first consideration is almost always the size. If leftovers are important, then you will need 1-½ pounds per person, otherwise 1 pound per person is adequate.

If you prefer fresh turkey over frozen then you can wait to purchase it 1-2 days before serving. Raw poultry must always be kept refrigerated before cooking in order to prevent bacteria growth. Frozen turkeys can be stored in a freezer up to a year. To be considered fresh it must never have reached a temperature below 26°. A frozen turkey is at a temperature of 0°. There is no federal label for a turkey whose internal temperature is between 0-26; however, most retailers will label it refrigerated.

You will have two types of raw turkey to choose from; pre-basted or un-basted. A pre basted (or self basting) bird has been injected or coated with a variety of ingredients that enhance flavor and juiciness. Those ingredients may be broth, vegetable oil, spices and salt. The label will clearly identify whether a bird is pre-basted or all natural. Sometimes you will have a choice between a Tom (a male) or a Hen (a female). The only discernable difference is weight. It is rare that a hen is over 16lbs. Age is the most important quality factor. The younger the bird the more tender and juicy it is. Most retail turkeys are between 4 and 6 months old.

There are many different parts that are cut and packaged for sale.

The turkey breast can be purchased in pieces with or without bone. It is all white meat, and very low in fat cholesterol and sodium. One of the most recent and increasingly popular cuts is the tenderloin. Turkey tenders are pieces cut from the inside of the breast near the bone.

Whole Breast

Turkey Half Breast

Breast Tenderloin

Boneless Breast

The leg section of the turkey is mainly dark meat. A turkey drumstick can be as large as 2lbs! 

Turkey Hindquarter

Turkey Drumstick

Turkey Thigh

Turkey Wing

Drummette

Middle Wing

Turkey Giblets

Ground turkey is given a lot of credit for the substantial increase in turkey consumption. It usually consists of ground white and dark turkey meat. Ground turkey breast is available and is very low in fact; it contains approximately 65 to 75 percent less fat than ground beef. It is used to make turkey sausage, patties and is often a substitute for ground beef. You can buy ground turkey fresh or frozen, in bulk packages or pre-made patties.

Ground Turkey:

There are only two domesticated birds that are actually indigenous to North America. One is the Muscovy Duck, the other is Turkey. Wild turkeys populated most of the North American Continent, and were domesticated by the Aztecs as early as 100 B.C. Pre Columbian civilizations utilized turkey as a main staple in their diet. The feathers of the bird have long been used as adornment for both decorative purposes. Even though there were several species of turkey that called the Americas home, the wild turkeys were not domesticated by early settlers. Turkey was brought to Europe from Mexico in the early 1500s. The aristocracy found them to be quite palatable in comparison to pheasant and domestication ensued. The Europeans were so successful in breeding turkey that the early American settlers brought them along in their trans Atlantic journey. Turkey was an integrated part of the English diet so it was natural that the early settlers brought and continued to import the domesticated Black Turkey. The domesticated bird wasn’t abundant enough to supply the rising colonial population, so cross breeding began between the Black turkey and its cousin The Eastern Wild Turkey. There are 5 subspecies of native North American wild turkies:

Eastern

Florida

Merriam’s

Rio Grande

Gould’s

The differences are primarily location, coloring and size. Turkey was such an important part of the colonist’s diet that wild turkey populations were hunted to dangerous levels by the early 1800s. Wild turkeys are one of the fastest and most elusive of birds, which make them very popular with hunters. Because of land clearing and extensive hunting they were nearly extinct by the 1900s. Conservation efforts have restored abundant populations of the bird to most of America.

The United States is the largest producer and exporter of turkey in the world. With over 7 billion pounds from over 250 million turkeys being produced, the industry is valued at over 3 billion dollars. It has steadily become more popular over the last 20 years. In 1920 turkey farmers raised 1 turkey for every 29 people. At 250 million turkeys a year we almost get one per person.

Popular opinion states that turkey is primarily a holiday meal, but only 27% of turkeys sold are specifically for the holidays. 45 million turkeys are eaten at Thanksgiving, 22 million for Christmas and 19 million for Easter. Turkey has become a very popular and diverse alternative to beef and pork.