thanksgiving turkey labels

Fresh—Turkeys marked "fresh" have been stored at 26 degrees or above. They need no thawing and are ready to cook. Pick them up only one or two days before cooking to ensure food safety.

Frozen—Frozen turkeys are stored at 0 degrees or below. You can buy them weeks in advance, but they need several days of thawing in the refrigerator before cooking. The general guideline is one day of thawing for every 4 pounds.

Natural—These turkeys have not been injected with artificial moistening or flavoring agents. As a result, they may be drier and blander than other turkeys.

Basted/self-basting—These turkeys have been injected with moistening or flavoring agents. The label will usually list the ingredients that were injected into the turkey.

Free-range—When alive, these turkeys were allowed to roam outside their coop.

Organic—This label ensures that the turkeys are free of antibiotics and, when alive, were fed grain that did not contain chemical fertilizers or pesticides.

Kosher—These turkeys have been brined in water and salt and processed in accordance with kosher law.

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