This year, I set out to untangle the web of terms used to label turkeys, and then I did my own tests to learn which turkey really tastes best. Fresh vs. frozen The first thing I learned is that there are new labeling laws for fresh turkeys. The new law is designed to assure consumers that the fresh turkey they buy has never been frozen.
Most turkey producers agree that freezing affects the texture and taste of the meat.
Many large-scale turkey producers compensate for this loss by injecting a solution of water, oil, and seasoning into the meat before freezing. They can't be labeled fresh, but they don't have to be labeled frozen, leaving the turkey industry unsure of what to call them. Once you've determined if a turkey is fresh or frozen, you'll have other qualities to consider. Still other specialty turkeys don't fall into neat categories but are distinguished by brand. Because the certification process is a long one, there are currently only a few certified organic turkeys in the marketplace, although many farmers are working towards this goal.