Turkey Talk: Is Free Range Or Organic Worth It?
My mom still tells the story about the year she ordered a free-range turkey. She almost choked when she went to pay for it because it was more than six times what a regular turkey cost! Now that I have Thanksgiving at my house, I’m faced with the same dilemma — is it worth it to get these extra pricey birds?
Get The Facts
The appeal of free-range turkeys is that they are raised with access to outdoor space so they can roam — many folks believe that this makes for better tasting meat. Farmers also raise these turkeys in a more human environment (no messy, cooped-up quarters), which wins extra points with food advocates. Add to that list the fact these turkeys get fed higher quality food and farmers don’t use hormones or antibiotics on them.
As for organic turkeys, they are certified as being raised following strict parameters (though they may not be free range) and are only fed organic food. Usually free-range birds are also organic, but make sure you ask your meat provider or read the store packaging carefully.
What About a “Local” And Other Labels?
Local poultry ranches are usually smaller operations and take more care in raising their animals. Many use free-range and organic practices (even if they aren’t certified organic). If you’re interested in keeping your feast local, call up the farmer to ask for details ahead of time.
Poultry also often has other labels such as “natural,” “grass-fed” or “no added hormones” — check out our eco-friendly label decoder to help make sense of these tags.
Ka-Ching!
Yes, these more specialized turkeys cost more — in many cases, A LOT more. We priced out options from various online grocery stores and the costs varied. Some turkeys were more than $10 per pound. Here’s what we found on average:
Regular turkey = $0.89-$2.99 per pound
Organic = $5.50-$6.20 per pound
Free Range = $4.59-$6.93 per pound
If getting a free-range or organic bird is important to you, you can save some money by picking a smaller size. Yes, this does mean fewer leftovers, but most people buy way more turkey than they need anyway. In this case, you’d be splurging on quality, not quantity.
What To Look For
Pay attention to the labels on fresh or frozen birds or ask your butcher or local farmer for more details. Free-range and organic turkeys are often in high demand; so if you choose to get one, you should order it now (if you haven’t already).
TELL US: What kind of turkey are you planning to get this year?
I won't be buying a turkey at all even if we stay home for Thanksgiving. I'll make a vegetarian dinner at home. If we visit family dinners, I *know* that they will not have purchased a free-range nor an organic turkey. I wish they would though…I feel that it is much better than conventional just because of how they are raised.
Last year when my family hosted Thanksgiving, we got a free-range organic turkey from a local butcher. It was so delicious! The raw flesh was pink unlike its supermarket, white, tasteless counterpart, and has only been killed four days before Thanksgiving (don't want to think about how long ago the ones in the supermarket were killed…) I would get another free-range organic bird this year, but Thanksgiving isn't at our house, and unfortunately I highly doubt that my relatives will think to get anything other than a supermarket bird.
My brother ordered a free-range from Earth Fare this year. This is the first year we've done that so I'm excited to see how it tastes. It's not a certified organic bird so the price is really reasonable at $2.39 per pound. He ordered a 20 pounder (big family) so it's still going to eat up half a Benjamin but Thanksgiving is never cheap.
I think it is absolutely worth it – we had one last year and it was the best turkey ever. So we're going for a smaller free-range organic bird again this year. It will be frozen from our local Whole Foods Coop. I wish it could be fresh tho.
I AM SLOWLY BUT SURELY SWEARING OFF FACTORY-FARMED MEAT AND POULTRY AND JUST ORDERED A FREE-RANGE TURKEY FOR THANKSGIVING. IT IS A SMALL ONE BUT I FEEL BETTER ABOUT NOT CONTRIBUTING TO THE TORTURE THE SUPERMARKET TURKEYS HAVE TO DEAL WITH AT THE FACTORY FARMS.
I am fortunate to live in northern California, close to producers of free range turkeys, which we can buy fresh from the market. I have been buying Willie Bird turkeys for years — they come from Sonoma County. The difference in flavor and texture is worth the difference in cost, to me. Thanksgiving is one of my favorite holidays, so I justify the added expense on the fact that it's a very special occasion (we do not buy a lot of turkey the rest of the year). It's a day to give thanks for the gifts of the harvest, of Mother Nature. It only makes sense to me to strive to make the feast as organic and sustainable as I can.
Whole Foods: Flash Frozen (about 1 inch from the surface is frozen – not the whole thing) organic free-range turkey: 3 bucks a pound. Medium size bird 12-14 lbs. I think it's worth the extra $$ not to eat a raised in the dark force fed chemical bird. Just saying
I have found, much to the dismay of my budget, that free range and/or organic chicken (Bell and Evans, specifically) is startling better than Purdue or store brands. I suck it up and spend the extra money…I would imagine that the same would apply to turkey. I must say, though, that your price estimates seem far too high!
Note to the editor: The USDA does not allow hormones of any type to be fed to or used on chickens or turkeys. Therefore, organic does not differ from conventional based on the non-use of hormones.
I have worked with many different management systems in the industry, including conventional and organic farms, and I know that no hormones are used in any aspect of poultry production.
Antibiotics are only given if the animal gets sick, and then the animal is taken off of the antibiotics for the appropriate amount of time before sent to processing. In addition, antibiotics have never been found in any random residue tests performed by an independent researching company at processing plants.
I have also spent time in poultry processing plants and all animals are handled with the utmost care. The "bad" plants are major exceptions. Animal abuse simply does not happen at processing plants.
If you decide to buy organic or free-range please do so because you think it tastes different or because you are supporting a local farmer, not because it has antibiotic residues or hormones added or because you think conventional turkeys are mistreated.
Thanks!
Your facks are not correct. Most all tukeys are raised in pens and fed harmones to grow faster. Organic is much better for you, and usually fresh.
This is an interesting post and comments will be fueled strongly by emotions. While the majority of animals in the ‘industry’ may be treated feasibly well (and the definition of this varies substantially I’ve found) all it takes is one bad publicized experience to draw a hoard of people off of standard market stuff. Everyone will make their own personal decisions. I believe we should all check the FACTS and if you state that someone else’s facts aren’t correct, please be considerate enough to post a website link to support your opinion. It’s only fair!
you can't spell how do we know you can evaluate a turkey?
We will be buy the Heritage Turkey which is one of the earliest birds found in the US.
The charge for such a lovely bird is $197.00 for an 18 pound creature. We will also be serving a brace of Pheasants. At $200.00 a bit pricey but oh so good. Hand raised on the best of foods. I don't really care about their being raised in a wild environment but after having them over ten years ago we just love them. Besides, we can afford them.
I will also be purchasing one of their excellent hams. We do have a large table that will serve 30 easily so that will be it will all the lovely associated dishes and breads.
We start with beautiful shrimp and oysters from Washington and Oregon. Can't get better than this.
We will be buying the Heritage Turkey which is one of the earliest birds found in the US.
After reading Michael Pollan's "Omnivore's Dilemma," I'm not impressed with the terms "free range" or "cage-free" because it could only mean that there is a tiny door next to the coop, and that the birds can go out if they want – but because they are still so cramped, they usually don't. It's not what the marketing makes us think it is.
Well whoop de doo! You can pay $197.00 for a turkey when some people in this world can't afford a chicken!
Think of the economy! We are helping to preserve ancient heritage turkeys and pheasants, hogs and beef.
The farmers certainly deserve what they charge for the way the way the raise their poultry and meats. We help support the economy buy purchasing good food for our family and friends.
Think of the economy! We are helping to preserve ancient heritage turkeys and pheasants, hogs and beef. We are supporting the farmers who raise these ancient fowl and meat. We are helping the economy and having very healthful dinners with friends and family
you all sounds like a bunch of turkeys!
I also have worked with poultry and currently hold the Pennsylvania Poultry Ambassador position. I can tell you with complete assurance that no hormones are used in the commercial turkey industry because they are not needed. As to the fact that they are raised in pens, that is also incorrect. Turkeys are raised in barns and allowed to move throughout the entire barn. The only time they are confined to a small area is when they are less than a week old. At that point in their life, it is essential to not be allowed to roam freely due to the fact that young turkey poults have a tendency to move away from a heat source and not be able to find their way back.
Here is a link to the USDA FSIS. http://www.fsis.usda.gov/Fact_Sheets/Meat_&_P... On this page they outline all of the terms used to label poultry. Near the bottom of the page, under the heading "No Hormones (pork or poultry)" it says:
"Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones.""
What is nice about this .gov site is that they give the legal guidelines for labels, which can be confusing.
I didn't want to start a squabble, but I think it is important for people to really know what is in their food. Hormones are not used in poultry production. I am sad to see that this is something many people use to vilify poultry production. The important task is ensuring Americans have a safe food supply, especially those who cannot afford more expensive products.
I would like to say a few words regarding the use of antibiotics in poultry. Many people are concerned that the use of antibiotics in poultry will create a "superbug" that could infect humans and be untreatable. While there is a slight chance of that occurring, the probability of such an occurrence is less than 1 in 10 million. Also, antibiotics have a withdrawal time. This means that the birds given antibiotics may not be slaughtered for so many days until the level of antibiotics in the bird falls below the level that could affect humans. Thus, saying that conventionally raised poultry is loaded with antibiotics is untrue.
Here are a few links about the effects of antibiotic use in poultry.
http://www.fsis.usda.gov/Fact_Sheets/Meat_&_P...
http://www.worldpoultry.net/news/antibiotics-vita...
http://japr.fass.org/cgi/content/full/17/3/412
I love poultry and the heritage breeds are beautiful. In fact, I've raised several of these breeds. Heritage animals are important genetic reservoirs. Many of them have genes that make them resistant to parasites or diseases. For example, in sheep, the Gulf Cost Native breed is genetically resistant to parasites and hardier in hot climates (Miller et. al., 1997).
Heritage breeds do have a different taste. I think buying a heritage turkey is like buying a good bottle of wine: you buy it for the taste (and to support the local farmers.)
Miller, J. E., M. Bahirathan, S. L. Lemarie, F. G. Hembry, M. T. Kearney, S. R. Barras. 1997. Epidemiology of gastrointestinal nematode parasitism in Suffolk and Gulf Coast Native sheep with special emphasis on relative susceptibility to Haemonchus contortus infection. Veterinary Parasitology. doi:10.1016/S0304-4017(97)00094-0
We'll be getting a turkey from a local farmer.
We cut down on carbon by not having a frozen bird trucked in, support a local business and get a bird that looks dramatically different from the supermarket standard. (The color, size and shape is just different – and it's delicious!) We could pick it up there, but we order it through a local butcher to save time.
Our pick is Undesser Turkey Farm (undesserturkeyfarm.com/index.html). The turkeys live in and outdoors and are antibiotic free. The largely eat corn grown on that farm. If you're in Illinois, check it out.
So you believe whatever the USDA says? Please don't. They don't care about you as much as the profit.
If we can't trust the people that create the laws and regulations for our food products, why would you trust someone that that grew the bird in their backyard. They have no restrictions from the government, and if their bird is infected with a salmonella or another disease, the USDA and FDA can not prevent that bird from being sold, unless it is caught.
How wonderful it is that we have such an enormous array of choices for our Thanksgiving table! We are a blessed and wealthy nation. As much as I’d like to, I do not trust our government. It has proven itself to be unreliable. There may be laws, but as it is in so many areas of our lives, greed spawns the need to look for and exploit loop holes, interpret according to convenience and stretch definitions as far as can be gotten away with before discovery. What that turkey (chicken, cow, pig…) ate before you consume it goes into you. So yes, it does matter what that fine fowl dripping with its lovely juices and brown skin dined on before becoming your dinner. But whatever you choose – organic, free-range, supermarket or vegetarian – give thanks to God for all the blessings on your table and when you can, share something of it with those less fortunate by contributing to a foodbank, inviting the needy, donating time or funds to those whole prepare a meal for someone who is hungry enough not to ask for the brand name of the bird! Whatever you do, may your have a most wonderful day. Happy Thanksgiving!
I think Virginia’s attempt to refocus this thread is well founded. Whether you believe the government is operating in your best interest (and certainly many parts are, moreso than those that aren’t in my opinion), your focus should be on giving thanks for what you have. I think her point is valid, those who are hungry aren’t going to ask for the brand name of the food, they are happy to share a warm meal, time, and genuine humanity with other people. I encourage each of you to consider giving your time, donating food, or donating $ to a local charity and furthering their attempts to serve the needy at this time of year, heritage turkey or not.
Any chance of getting an invitation!
Why can't you get a fresh one? I am ordering my first Whole Foods turkey this year. A 22 pounder !!!!
If you have a Sunflower Market nearby you can order a fresh (never frozen) all natural, free range turkey for $1.27 a lb. I have purchased their turkeys for 2 years and they are delicious. They are not organic, but the next best thing. I need a large bird and the organic turkeys available are just too expensive. Trader Joes is another good resource as they have free range/organic birds, but they put the birds on sale way in advance and to guarantee you get the size you need you must purchase way in advance of the holiday. Since a fresh turkey can only be kept int the fridge for 1-2 days this one would have to freeze the turkey to insure it lasted until Thanksgiving…something I want to avoid. That said, TJs has all natural, free range brined turkeys for $1.79 lb and Kosher turkeys for $2.29 lb. Everyone please do make an effort to contribute in some way to helping people in need have a great Thanksgiving too…whether you gather food to donate, cook and serve a meal at a shelter, or come up with an idea of your own…nothing makes you thankful and appreciate what you have more than being able to give to others.