Some misleading labels that are trying to put lipstick on a conventional bird include “natural” (this just means it doesn’t have any added colorings or weird ingredients), hormone-free (by law, hormones cannot be used on hogs and poultry in the U.S.), or “antibiotics used only when needed” (the “when needed” part is vague and up for interpretation). An heirloom bird is similar, except it’s artificially inseminated and has a little more breast meat. “It comes closer to what you’d call the classic turkey,” Weening explains. “Since so much of the fresh meat and fish we buy has been previously frozen and thawed by the time it gets to the store, most of us can’t tell the difference after it’s cooked,” Cording explains. The real difference between fresh and frozen is cook and prep time: Frozen birds need at least a day to thaw out and will usually take longer to cook in the oven. No matter what kind of bird you have, be sure to handle it carefully. “Because it’s a big piece of poultry that takes up a lot of space in the kitchen, there is a big risk for foodborne illness by cross-contamination,” says Cording. “Be careful about disinfecting surfaces and be mindful that you’re not sharing cutting boards or knives with the raw poultry.” With that disclaimer out of the way, you’re ready to prep the star of your Thanksgiving table. Having a smartly sourced bird to complement plant-based sides like this Za’atar Sweet Potatoes and Garlicky Kale and Sage Roasted Butternut Squash? Now that’s something to be grateful for. Emma received her B.A. in Environmental Science & Policy with a specialty in environmental communications from Duke University. In addition to penning over 1,000 mbg articles on topics from the water crisis in California to the rise of urban beekeeping, her work has appeared on Grist, Bloomberg News, Bustle, and Forbes. She’s spoken about the intersection of self-care and sustainability on podcasts and live events alongside environmental thought leaders like Marci Zaroff, Gay Browne, and Summer Rayne Oakes.
