What will you do this Thanksgiving Day—stay in your white meat comfort zone, stray to the dark side, or go entirely guilt-free? The question of white meat vs. dark meat vs. no meat at all is a holiday dilemma played out on tables all across the nation.
According to the National Turkey Federation, Americans consumed an estimated 46 million turkeys for last year's Thanksgiving holiday. And while white meat is the top request in the United States when passing the plate, other countries prefer dark meat.
The mild taste of breast meat might be thought of as “better” for being lean, but those who eschew it say the real flavor is in the legs and thighs. And in vegetarian households—about 3 percent of the country, according to various online sources—there will be no bird at all, but a big Tofurky platter.
When you tuck into your Thanksgiving meal this week, what will you be asking for?
There is *nothing* guilt-free about Tofurky, made from highly processed GMO soy grown on Roundup-soaked and torn apart fields that were previously grassland and native habitat for native bison, soil enhancing deep rooted grasses, wildflowers, birds, and a multitude of other animal and microbe species. Gaseous and nausous, maybe. YMMV
Most Thanksgivings I do prepare a turkey though, and over the years I've developed a strong preference for fresh, never frozen turkeys. In recent years I've chosen heritage breeds with good results, too. I either order the turkey from a local natural foods store, or I buy one from someone local who raises a small flock of birds in a rural community not far away ("backyard turkey"). Unless I was really strapped for cash, I'd give away one of those "free" or super cheap frozen turkeys from supermarkets, as I find they do not turn out very juicy, and cook unevenly (mostly because of the monstrously large breasts on the conventional breeds. I usually brine turkey in an iced cooler the night before, too, because I find the combination of brining, then roasting a fresh heritage turkey results in a flavorful, moist bird throughout. I'm pretty selective about meat in general, for lots of reasons, though I don't typically buy expensive premiums cuts, but rather I buy half animals (cut & wrapped) in bulk for a lower per pound price and use all the various cuts, or I "cow-pool" with other people. I already have two prime ribs in the freezer that need to be used (& I just bought more bison, so I need the freezer space), so why buy a turkey?
Even starving pilgrims would have gagged on that (tofu) gunk-food. It also seems wrong to leave that dead bird sitting naked, cold and unloved in the grocery store meat section. However, I have to somewhat admire vegans for giving traditional T-Day meal the bird. It can't be easy, and turkeys have never done anything to me. Can I change my vote.
Anyway, I don't want to rain bean curd on your holiday parade, but the one reason to eat tofu is to save the turkey...you eat both. I guess that makes you a cuisine criminal of a very low order indeed. And all I have to add is.... ....Im just kidding.......eat what you want ....Happy Thanksgiving, Pilgrims and Pilgrimettes.