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A turkey that is a turkey is a turkey of course but is not always the best Thanksgiving turkey. The juiciest and most delectable of these short lived birds have had a pampered existence prior to gracing Thanksgiving tables. They live on plantations where they roam over large areas and are not forced to live in crowded chicken coops with no room to have a thought of their own. On their packaging, these birds are labeled free range turkeys. In addition to having the freedom to strut and preen, they are fed a diet conducive to a better quality of meat.

Which, male or female, is most coveted for the Thanksgiving table? Gender probably does not matter as much as the size of the turkey matters. Hens are smaller, seldom weighing more than sixteen pounds, while toms are generally larger and allow for more servings. This is true for young turkeys. Older birds are different. Infoplease states that age is a determining factor in taste. Old, large males are preferable to young toms as male meat is stringy. The opposite is true for females: old hens are a tougher bird.

How do you know you are getting a good quality domestic turkey? Look for the USDA inspection tag and grade. Most all turkey will have this labeling; yet to ensure even better quality apart from the free range higher grade, look for a Grade A Shield. This means the turkey is has no bruises or skin breaks and is perfect for showing before carving. Even if this label is not on your selection, it does not affect the taste. Looks or taste will determine.

How do you know what size turkey to buy? Multiply the number of your guests by three fourths. This should be ample. Most people buy a larger turkey than needed purposely for the leftovers. A rest day or two from cooking is the reasoning here. Having worked so hard preparing the feast, most cook will opt for the largest turkey available. Sandwiches and soups and pot pies and turkey and noodles use up the last morsel.

Read carefully the label before buying and learn to decipher the message Pre-basted. Pre-basted means the turkey has been tampered with in hopes you the consumer will find their product even tastier. They have added extra broth and seasonings inside the turkey. All Natural means that, all natural. The flavor you get is from the turkey and has not been transferred from some other bird. It is up to you to add extra flavoring.

What then does it matter to the consumer whether the turkey was free roaming and privileged or cooped up and underprivileged? It is a matter of conscience. That bird was once alive for the express purpose of feeding someone and it is unconscionable to think they had to suffer in order that they, the consumer might live. That same compassionate thought has been with us since the beginning of time. Responsible hunters know it as kill only what you can eat; fishermen throw back in the small and inedible among their catch.

It's the idea that drives vegetarians to honor all animals by not eating their flesh. What's right and what is wrong? It is a matter of preference derived from some basic inheritance deep within. It is you being you. Yet, conscientious thinking does not stop there. Others who enjoy their Thanksgiving turkeys are right too. They cite the food chain and animal behavior and to back up their choice. Bluntly, they put it this way: It is eat or be eaten.

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