How to Pick a Thanksgiving Turkey

What type of bird is best for you?

The names and what they really mean:

Heritage: Heritage birds date back to the 1800s and are as close to a wild bird as you can get. To be heritage, the animal must be raised in a sustainable way and have a specific set of genetic traits for the particular breed. These turkeys must be able to breed naturally, grow slowly and cannot be slaughtered until they are at least 160 days old. These old-world breeds have a more robust wild flavor, and they are typically smaller (usually under 14 pounds). They are also single-breasted, so get two of them if you are feeding a large group or wanting leftovers. If rich and gamy is what you crave for, order a wild turkey from D’Artagnan (dartagnan.com). They have Eastern Wild Turkeys in the 9-pound range available from September through March.

Heirloom: Heirloom birds have origins in the early 1920 or 30s. These turkeys have a similar robust yet not so wild flavor as the heritage birds, making a more consistent flavor profile between white and dark meats.

Traditional/Conventional: These birds are bred to grow quickly and produce slightly larger breasts with a 2-1 white to dark meat ratio. They are often “pre-basted” or “self-basting” meaning that the turkey is injected with a solution that can contain broth, stock, water, seasonings, salt and/or other flavor. This can account for up to 3 percent of the net weight of the bird. If unsure, check the label; it must include all of the ingredients in the solution.

Artificial insemination is necessary for reproduction. Hens are slaughtered between 14 and 16 weeks of age and weigh in at 14 to 17 pounds, while toms go to slaughter at 16 to 20 weeks of age and can weigh 26 to 40 pounds.

Antibiotic-Free: These birds are similar to traditional birds. They offer flavor, quality, and value and are raised without the use of antibiotics.

Organic: These birds are also antibiotic-free and are raised on organic certified farms. All feed is vegetarian and certified organic — including pastureland — which means that it is not treated with pesticides or herbicides and cannot be genetically modified. Animals have access to pastureland and sunlight. However, keep in mind that organic doesn’t necessarily mean grass-fed; still, certified organic animals generally graze on open-range land three to six months longer than conventionally raised livestock to reach market size. Animal cloning is forbidden and they are processed and packaged according to the USDA organic standards.

Brined: A brined turkey has been soaking in a salt solution of herbs and spices, which helps season the meat and keeps it moist and flavorful. You can also brine a turkey at home, and here is the tip: do not stuff a brined turkey as the stuffing will absorb the extra salt, making it too salty. (Basic Turkey Brine)

Kosher: These birds have been certified by trained rabbinic inspectors that make sure each bird is of the highest quality and processed in accordance with kosher standards of cleanliness. Tip: kosher birds have already been salted, so avoid brining them as your bird will be overly salted.