How did turkey become a Thanksgiving tradition? Early explorers to the New World quickly acquired a taste for turkey and took birds back to Europe. By the 1500's, turkeys were being raised domestically in Italy, France and England. When the Pilgrims and other settlers arrived in America, they were already familiar with raising and eating turkey and naturally included it as part of the feast. Some experts think the first Thanksgiving dinner was served by the Pilgrims in 1621. Others credit the settlers of Virginia's Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home Festival. President Lincoln proclaimed Thanksgiving as a national holiday in 1863.

How many Americans eat turkey at Thanksgiving?
According to a recent survey by the National Turkey Federation, 91 percent of Americans eat turkey at Thanksgiving.

How many turkeys are eaten at Thanksgiving?
Of the 300 million turkeys raised in 1996, an estimated 45 million (15 percent) are consumed at Thanksgiving, an average of 675 million pounds of turkey!

How much turkey is eaten during the rest of the year?
Turkey is increasingly being enjoyed year-round. A decade ago, about half of all turkey consumption occurred during the holiday season. Now, consumption has increased the rest of the year and the holiday season (fourth quarter) accounts for only 35 percent of turkey production. This shift in consumption is due to the increased variety of turkey parts and products available today for quick, healthy and tasty meals.

Estimated per capita turkey consumption for 1997:
First Quarter - 3.5 pounds
Second Quarter - 4.0 pounds
Third Quarter - 4.7 pounds
Fourth Quarter - 6.3 pounds
Total per capita consumption - 18.5 pounds

How much does a traditional Thanksgiving dinner cost?
The American Farm Bureau Federation reported that in 1996, the traditional Thanksgiving meal cost $31.66 to serve 10 people. The menu included turkey, stuffing, sweet potatoes, peas, rolls with butter, cranberries, a relish dish, pumpkin pie with whipped cream and beverages of coffee or milk.

Do turkey prices go up during the holiday season?
No, not normally. In fact, turkey prices often go down during the holidays as many supermarkets use turkey as a "loss leader." This simply means that retailers run special low prices on turkeys to entice customers into their store to buy other holiday foods that go along with the traditional feast.

What is the average per-pound price for turkey this year?
The Bureau of Labor Statistics estimates that the average price of turkey will be $.99 per pound this year, up one cent from last year.

How can consumers get the best deal on a holiday turkey?
Consumers can be assured that they are getting their money's worth whenever they purchase turkey because it is a high-quality product. Turkey is a nutrient-dense, low-fat, high-protein food that is available at a relatively low price.

To get the best deal on a holiday turkey, check supermarket ads for specials and coupons for the best price. Turkeys in the supermarket are all inspected by USDA or state systems and all offer the same high quality and value.

What's the difference between fresh and frozen turkey?
Turkey stored at 0 degrees F. or below must be labeled "frozen" or "previously frozen." Only turkey that has never been below 26 degrees F. can be labeled "fresh."

There is no quality difference between a fresh or frozen turkey. Consumers can choose the product that best meets their needs without sacrificing quality. By purchasing frozen turkeys, consumers can take advantage of special sales and coupons. Fresh turkeys provide an added convenience because they do not require thawing. Fresh birds are slightly more expensive than frozen turkeys ($.10 to $.20 cents more per pound) because they are perishable and require special handling and merchandising.

What is a "free range" or "free roaming" turkey?
Turkeys are raised in scientifically designed, environmentally-controlled barns that provide maximum protection from predators, disease and bad weather.

All turkeys are allowed to roam freely around the barn -- they are not kept in cages. Turkeys labeled as "free range" or "free roaming" are free to roam outdoors, too. In order to label products as "free range" or "free roaming," processors must demonstrate this access to the Food Safety Inspection Service (FSIS) of the USDA.

What are turkeys fed? Are antibiotics or hormones used in raising turkeys?
Turkeys are fed a balanced diet of corn and soybean meal, supplemented with vitamins, minerals and fresh water.

FDA approved antibiotics are used at times to help suppress microorganisms and prevent disease. A withdrawal period is required between the time the antibiotic is administered and the turkey can be slaughtered. The Food Safety Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues. Therefore, consumers can be assured that turkeys do not contain antibiotic residues when they go to market.

All turkeys are hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today.

Are tom (male) turkeys more tender than hens (female)?
No. Tenderness depends on the age of the bird when processed. Today, nearly all turkeys come to market young and tender, so a 24-pound turkey can be as tender as a six-pound bird .

What do the terms "young turkey" and "fryer-roaster" mean?
A young turkey is a male or female turkey usually under eight months of age. A fryer-roaster turkey is a young, immature turkey of either sex, usually under 16 weeks of age. Both are tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.

What are self-basting turkeys?
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 which usually contains edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of the solution and its ingredients.

What is the average ready-to-cook weight of whole body turkeys purchased by consumers?
Fifteen pounds.

What are some options for people who don't want or need a whole bird?
Turkey processors offer today's consumers endless possibilities including: turkey breasts (bone-in or boneless), split breast halves (bone-in or boneless) and roasts (white, dark or white/dark mix.)

Turkey tenderloins split lengthwise and stuffed make an elegant meal. Another option is to purchase turkey breasts and drums separately. Consumers can also purchase a whole bird and have a butcher split it in half. One half can be roasted for Thanksgiving and the other half frozen for later use

Is it economical to buy a large bird for a small crowd?
Yes, if you use all of the meat. Transform cooked turkey into quick-to-prepare post-holiday meals such as stir-fry dishes, pizzas, sandwiches, quesdillas, soups, frittattas, chilis, casseroles and salads.

What are some alternatives to preparing a traditional roast turkey?
Versatile turkey takes well to almost any cooking method. Turkey can be grilled, microwaved, smoked, deep-fried, cooked in a clay pot, or on a rotisserie. For added variety, try flavoring the turkey with marinades, seasoning rubs and unique stuffings. Another alternative is to use time-saving pre-cooked roasted or smoked turkeys which can be heated and sliced.

How should a frozen turkey be thawed? How long does it take?
Turkey can be thawed in the refrigerator, in cold water or in the microwave. Never defrost turkey on the counter.

Whole turkey takes approximately 24 hours per five pounds to thaw in the refrigerator. In cold water changed every 30 minutes, turkey takes approximately 30 minutes per pound to thaw. When thawing a turkey in a microwave, follow the manufacturer's instructions for the size turkey that will fit in your oven, the minutes per pound and the power level to use.

Should the turkey be brought to room temperature before cooking?
No, turkey should be kept refrigerated at 40 degrees F. or below until it is ready to be cooked. Turkey thawed in the microwave should be cooked immediately. Never defrost a turkey on the counter.

What should be done after handling raw turkey?
Before preparing other parts of the meal, wash hands, utensils, sink, cutting board and anything else that has contacted raw turkey with hot, soapy water. Thoroughly wash all containers and platters that held raw turkey before using for cooked foods.

How can a turkey be stuffed safely?
You can safely stuff a turkey by following a few simple steps. Stuffing should be prepared and stuffed into the turkey immediately before placing into the oven for cooking. If preparing the stuffing earlier, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about ¾ cup stuffing per pound of turkey.

Use a two-step test for turkey doneness: Insert a meat thermometer into the deepest portion of the thigh, not touching bone, and allow it to come to temperature for an accurate reading. When the thigh has reached 180 degrees F., move the thermometer to the center of the stuffing. Once the stuffing has reached 160 to 165 degrees F., the turkey should be removed from the oven.

At what temperature should a turkey be roasted?
The National Turkey Federation recommends roasting turkey at 325 degrees F.