Originally written and published October 2015 by Olivia Engel, Green Dining Alliance Program Coordinator
The traditional headliner of the American holiday dinner is, without question, the turkey. However, there is more to finding the right bird for your table than picking the plumpest frozen gobbler in the grocery isle. Avoiding poultry from CAFOs (Concentrated Animal Feedlot Operations) is crucial for the environment, the well-being of the birds, and for the quality of the meat.
Discerning where Thanksgiving turkeys come from and how they were raised can be tricky, with dozens of dubious labels that claim green practices. “Farm fresh” and “cage free” sound as though the birds are being treated well, but those labels rarely mean that the animals enjoy any time outside. “Pastured” poultry is the only label that means that the animals were fed by grazing outside, with the sun on their feathers and room to gobble around.
Luckily, the GDA is here to help navigate those tricky labels – both Boylard’s Meats and Provisions and Local Harvest are GDA- approved places to find pastured, well-loved birds from local farms, the very best turkeys to feed your family.
Local Harvest is accepting reservations for their fresh (never frozen) turkeys until November 15th- Act now (order online!) to get yours, before they all fly off the shelves!
Organic turkeys being raised on a free range farming facility. Broad breasted white breed.
