Buying a turkey seems simple. You walk into the store, grab the biggest bird you can find, and call it a day. But this “grab-and-go” mindset is exactly why so many turkeys end up dry, bland, or wildly overpriced. The truth? Most people are buying turkey the wrong way—and not because they can’t cook, but because they don’t know what really matters beforethe bird ever hits the oven.
Let’s fix that.
Myth #1: Bigger Is Always Better
One of the most common mistakes is assuming the biggest turkey on the shelf will feed everyone best. In reality, larger turkeys (over 18–20 pounds) tend to cook unevenly. The breast meat dries out long before the legs and thighs are fully done.
What to know instead:
Plan for about 1 to 1½ pounds per person. If you’re feeding a crowd, two medium-sized turkeys often cook better—and taste better—than one giant bird.
Myth #2: Fresh Turkey Is Automatically Superior
“Fresh” sounds better than “frozen,” so many shoppers grab fresh turkeys without a second thought. But freshness doesn’t guarantee quality.
What to know instead:
Most frozen turkeys are flash-frozen shortly after processing, locking in moisture and flavor. Fresh turkeys may have been sitting refrigerated for days. A well-thawed frozen turkey can be just as juicy—sometimes even better.
Myth #3: All Turkeys Taste the Same
Many people believe turkey is bland by nature. That’s not entirely true—the flavor starts with how the turkey was raised and processed.
What to know instead:
