Any questionable birds are pulled off the line for further scrutiny by a USDA veterinarian. After washing and chilling, the birds are sorted by weight and graded. Although inspection for wholesomeness is mandatory, grading is optional for meat and poultry. Grade A turkey should not have torn skin greater than one inch, no pinfeathers, no bruises and no improper cuts with knife or machine. The turkey should be well fleshed out with no discoloration.
Turkeys continue through the system either as whole birds or parts.
Once the turkeys are inspected and packaged, they are shipped in refrigerated trucks to warehouses where they await distribution to stores. Warehouse temperatures are strictly monitored to ensure that no spoilage occurs. Temperature control is vital for raw poultry products. While grocery stores have facilities for maintaining fresh turkeys at 28 F to 32 F, your home refrigerator, set at 40 F, may not keep a fresh turkey from spoiling for more than two days. If you want a fresh turkey, place your order with the meat manager or butcher who will hold it until you pick it up the Tuesday or Wednesday before Thanksgiving.