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: