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Cooking a turkey has unique challenges, especially trying to manage it while making several sides, coordinating family, and weaving pie crust. Common turkey pitfalls include buying one way too big or small for your gathering, not thawing it in time, or having it turn out bland or dry. We can help make sure that you start with a turkey worth the marathon.

Most turkeys in the US are bred to quickly put on muscle and to ship well, rather than for flavor. Having spent almost a decade in the specialty food business, I can tell you that springing for meat raised by responsible farmers leads to a more memorable and flavorful meal. The best Narragansett or Bourbon Red turkey is the D'Artagnan Heritage T

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