Best Turkey for Your Holiday Feast

The 365 by Whole Foods Market Organic Turkey was the second-most expensive turkey we tested—it flew to the top spot of the lists of most evaluators. And its virtues weren’t limited to its organic seal or its flavor: Social media editor Alexis Priester thought it was the prettiest turkey, too, which is important for that perfect Instagram moment. “White meat is generally the most appealing meat to look at (but least appealing in terms of flavor) . . . and this white meat was that turkey,” she said. Some tasters thought it was a little bland, but those who liked it really enjoyed it. Production Coordinator Aileen McCluskey thought both the “white and dark meat were moist . . . and had a really good, mild taste.”

Another evaluator thought this turkey was the most moist. At $2.99 a pound, it was the second-most expensive turkey.

It wasn’t the least expensive bird we tried (see Member’s Mark, below), but the Aldi Never Any! turkey is still a bargain at under $2 per pound, and many of our evaluators found it to be a palate pleaser. It also received two votes for the best-tasting bird. Several evaluators described the Aldi bird as gamey (one guessed it was a heritage bird), so this is a good choice for those who like their turkey on the gamey side and a bad choice for those who don’t. Althea Chang-Cook, an associate director of content, said it was “definitely more flavorful . . . and more tender, too.” It was her favorite. Priester also thought it tasted gamey but observed that it would stand up well to a “nice wet brine.”

Our tasters were divided over the Butterball Premium turkey. It earned high marks from several evaluators but was dinged by just about as many. Digital design manager Melissa Plonchak described the white meat as “most flavorful, tasty, tender.” Evaluator and deputy editor Deb Silber said that it was “the most flavorful and had the most characteristic ‘turkey’ taste,” as well as the best texture. Priester loved the dark meat, which she said “wins for flavor. There’s something savory and salty going on there.” Chang-Cook, on the other hand, hated the Butterball, describing the taste as “chemical and unacceptable,” and content operations associate and evaluator Dawn Yancy found it “devoid of any flavor.”

This Willie Bird Fresh Free-Range Turkey costs almost 10 times as much as the least expensive brand in our evaluation. In theory, it should taste 10 times as good, right? Well, while it was tasty to some, not one evaluator picked it as their favorite overall bird. That doesn’t mean people didn’t like it: “This one was savory, pleasantly gamey, and flavorful,” Chang-Cook said. Another evaluator had a less-than-sparkly opinion: “Both types of meat were on the dry side and somewhat tough; the flavor was mild,” Silber said. Several evaluators also thought this one looked very appetizing.

Turkey prices are at record highs, so finding a bird that costs less than the retail price per pound more than a decade ago is like hitting the jackpot—or is it? It was hard to find a kind word about the Member’s Mark All-Natural Whole Turkey among our evaluators. “This tastes cheap,” said Chang-Cook, demonstrating a palate that can discern price with precision. “It’s really bland, and nothing about it stands out.” Priester said the white meat looked dry and tasted even drier: “I needed a few gulps of water between bites.” She described the dark meat as having a “coppery, sort of gamey flavor.” Associate director of content operations and evaluator Nancy Crowfoot, who was no fan of this turkey, said that eating the white meat “felt like I was swallowing dust.” 

Silber, who had the kindest words for this bird, called the flavor “good, but not remarkable.” Still, the Member’s Mark turkey was the least favorite of only one of our tasters and, with some good gravy and extra care not to overcook, could make a very affordable and enjoyable Thanksgiving feast.