The right bird for you
Buying a Thanksgiving bird can be overwhelming, given the number of choices and terminology. Here are some definitions to help:
Organic: Fed certified organic food and no antibiotics.
Free range: There is no national standard for this term. Some farms create cages that have an opening to an outside pen. Caveat: Birds are not necessarily trained in indoor operations, and they may choose to go out and scratch for bugs!
Heritage: Heritage turkeys are what Americans ate before the industrialized broad-breasted turkey was created. These historic breeds, including the Bourbon Red and the American Bronze, have more dark meat and more flavor.
Hormones: The FDA banned hormone additives in poultry and pork feed long ago.
Antibiotics: These substances are used in some commercial poultry operations.
Broad-breasted white turkeys: These birds were engineered to gain weight quickly and have as much white meat as possible. They cannot breed or fly. This standard commercial bird has displaced other breeds within the last 30 years.
Frozen versus fresh: Fresh may look frozen because of the thin coating of ice that protects the birds and the low temperatures at which they are stored. Frozen birds are rock solid and may require several days to defrost.
Additional tips: Smaller birds will sell out quickly, so if you want one, get your bird early. Organic birds will cost about $3.75 per pound. Free range will be cheaper by about a dollar a pound.
Kokua Market will have frozen organic and free-range turkeys available starting 11/13. Order now at 941-1922.
Whole Foods will have free range, organic and Heritage turkeys, as well as ducks. Most of the poultry is fresh, not frozen. You can special order any of those at 738-0820 or drop by the store after 11/17 to see what’s in stock.
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