Fresh Vs Frozen Whole Turkey: Which One You Should Choose

Let's talk turkey. The large, meaty fowl has been synonymous with Thanksgiving for quite some time, and is also quite popular at Christmas. For many home cooks, turkey is more than just a main course; it is the centerpiece for the holiday season. To put it simply: turkey is serious business. Thanksgiving dinners are made, or broken, by the quality of the bird (cue the dry turkey scene from "National Lampoon's Christmas Vacation"). Preparation methods such as spatchcocking (your butcher can help with this back breaking technique if it intimidates you), brining, and deep frying are used and debated based on their merits and shortcomings. One other important aspect of bird prep that one might consider is choosing between fresh and frozen turkey. For some cooks, fresh turkey is the gold standard, while others don't mind playing the long con of fowl thawing. So which is the best bet? To get to the bottom of this, we spoke to Tara Bench, cookbook author and blogger at Tara Teaspoon.

According to Bench, "There is very little difference in flavor and texture once you cook a fresh or frozen turkey." This being said, very little is not none. Bench continued, noting that "A fresh turkey may come out slightly juicier than a frozen, thawed turkey, and may have a meatier chew." However, if you can't source a fresh turkey, you can rest easy knowing that, with proper preparation, you can easily make up for whatever slight shortcomings come with a frozen turkey. As Bench says, "Avoid overcooking your bird, whether fresh or frozen, season it well, and most people will never notice a difference."

So what makes frozen turkeys different from their fresh counterparts? Well, it comes down to the freezing process. According to Tara Bench, when turkeys are put in the freezer, "tiny ice crystals form inside the muscle, and as it thaws some of that moisture and texture is lost." 

This doesn't mean that all frozen turkeys are destined to be tough or dry. As long as your turkey isn't freezer burned or improperly frozen, there shouldn't be a massive difference in texture. Still, if you're using a frozen bird and want to achieve a super moist result, there are a few methods you can use to enhance your bird's juiciness. For starters, you'll want to properly thaw your turkey in the fridge, allowing it to come to temperature over the course of several days before cooking. Once thawed, you can brine, baste, and cook the turkey to juicy perfection. Though, we must note that if you really want the best possible turkey, you might consider cooking it in pieces rather than as a whole bird — you might think it's the worst way to cook turkey but it's also one of the most popular methods.

So which turkey should you choose for your meal? Well, that's up to your specific circumstances. Tara Bench notes that "If you're wanting to skip the thawing dance and pick up your turkey and cook it within a couple days, a fresh one is the way to go." However, you should be aware that "fresh turkeys cost a little more, and you'll need to order it from a reputable butcher who isn't selling you a frozen, thawed 'fresh' turkey."  But if you're big on buying your turkey a month out, or find your Thanksgiving week a bit too hectic to fit in another chore, you might want to stick to frozen. 

Now, if you are choosing the fresh route, you'll want to make sure that you're getting a turkey that is actually fresh and not just a frozen and already-thawed turkey. For that, it's important to know about labeling differences. Bench notes that "A 'fresh' labeled turkey means it's never been stored near freezing temperatures." This is the label you'll want to look out for if you want a fresh turkey. However, be prepared to order your bird beforehand and make sure to pick it up in time. Similarly, a "never frozen" label also means the bird will not have been put into a freezer before being sold.

However, Bench says that "'Previously frozen' means it was frozen at some point, but you're purchasing it thawed. The quality is great, you'll just need to cook it fairly soon, and avoid freezing it again to maintain its texture and quality." This is a great choice for anyone who wants to skip thawing, but you should know that it isn't a stand-in for a fresh turkey.