We eat a lot of turkey in America. Each of us eats around 16.5 pounds of turkey every year equating to over 5.5 billion pounds nationwide. The lion’s share of that turkey is eaten every day on turkey sandwiches and the rest is downed this week, during Thanksgiving when we eat close to two of those 16 pounds over the coming days. That’s a lot of turkey.
With the prime turkey buying season upon us, we figured it’s time to throw down some hard and fast rules for purchasing the center of Thursday’s big meal. Let’s face it, the best meals come from the best products. There are a few nuances here and there that make a huge difference even to the most basic recipes and having a great main ingredient is the biggest one. This isn’t about the overall, it’s about the details that are often overlooked and can make or break your meal.
Air-chilled, heritage bird, pre-brined, free range: These are the four phrases you want to be aware of. Let’s dive in.