You’ve got some hungry guests coming for Thanksgiving, which means you need to find a tasty turkey. Here’s what you should consider:
• What’s your type? Turkeys run the gamut, from regular commercial supermarket and organic options to smaller-but-tastier (and more expensive) heritage birds.
• Fresh or frozen? If your turkey is fresh, it’s best to start cooking within 24 hours. Frozen birds obviously last longer, but thawing can be tedious – about one day for every four pounds.
• How big? Generally, add 1.5 pounds for every person you’re serving.
• Pre-basted? These are convenient, but they might be high in sodium. DIY it.
– Dan Stefano, The Pittsburgh 100