From turkey cutlets and deli meats to turkey sausage and whole birds, consumers can be confident they are getting their money's worth. Turkey is a low-fat, high-protein, nutrient-rich food that is available at a relatively low price. To assure maximum enjoyment of your turkey products, follow these recommended practices for buying, storing and preparing turkey.

Fresh or Frozen? Quality Always


There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 degrees F or below and held at that temperature until purchased. Once defrosted, the meat is practically as fresh as the day it was processed. Fresh turkeys are deep-chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys. 

Choose the product that best meets your needs without sacrificing quality. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales and coupons. Fresh turkeys provide convenience because they do not require thawing.

More than two-thirds (69 %) of those surveyed by the National Turkey Federation reported purchasing a frozen turkey for Thanksgiving dinner; 30 percent purchased a fresh turkey.

How do I determine the correct size turkey to purchase?

We recommend 1 pound to 1-1/2 pounds of uncooked turkey per person for a whole bird presentation. This will allow enough for the holiday feast and leftovers for the much loved turkey sandwiches.

What is a self-basted turkey? As a value-added option for consumers, some turkeys are sold as "basted" or "self-basted," meaning they have been injected or marinated with a solution usually containing edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of the solution and its ingredients. Do not use self-basted turkeys when brining or deep-frying a turkey.

Use versatile leftover turkey to make delicious meals in minutes. Combine with a few simple ingredients for chilis, sandwiches, frittatas, pizzas, soups, quiches, stir-fry dishes, fajitas and casseroles.

Consumers Want Turkey on the Menu
Nearly 76 percent of consumers surveyed said they would order turkey when eating out if it were offered on the menu.

Regional Culinary Styles

Professional chefs across the United States feature roasted whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture for hours prior to roasting. In California, a wine flavored basting sauce is used as a reflection of the state's vineyards.

Turkey Away From Home


Restaurant chefs emphasize quality and safety in their own kitchen by using these proper techniques.

Turkeys are batch-roasted to ensure moist turkeys throughout the service period.

With clean cutting boards and utensils, chefs slice or carve turkeys and re-sanitize the boards and knives every 30 minutes.

To maintain the best quality, the hot turkeys are held at a safe holding temperature for 20-30 minutes.

To keep the turkeys moist, chefs place turkeys not to be served immediately in shallow pans, cover them with plastic film and keep the birds refrigerated at 35-40 degrees F.

– Information courtesy of the National Turkey Federation