Turkey in the Raw
Photo by Art Wolfe/Getty Images
Perhaps I’m courting a divine smiting, albeit the positively perfect kind, from the sainted Martha herself, by ignoring her edict to order my Thanksgiving turkey on Nov. 13.
Describing a “Butterball house of horrors,” the November 2006 issue of Satya reaffirmed just some of the reasons why I went vegetarian (after a college trip to a chicken farm, coincidentally). From an interview with Matt Prescott, PETA’s Manager
of Factory Farming Campaigns:
This Thanksgiving, 45 million turkeys will be slaughtered and eaten. That’s one sixth of all turkeys sold in the U.S. each year—675 million pounds of animal flesh in one day! While most people think of turkeys as their Thanksgiving dinner centerpiece, turkeys are extremely social and good-natured. Their personalities are as strong and varied as cats and dogs, perhaps even a bit smarter. People may also not be aware that turkeys raised for food are confined to grow-out sheds where they are forced to stand on mounds of fecal waste and breathe in toxic ammonia fumes. When only a few hours old hours old, a portion of their beaks and toes are severed without the aid of anesthesia. Although birds constitute more than 98 percent of land animals eaten in the U.S., the USDA refuses to list them in the only federal law designed to protect animals at slaughter, the Humane Methods of Slaughter Act. …
PETA’s [undercover] investigators witnessed Butterball workers punching and kicking live birds, slamming them against metal transport crates and trailers, and throwing them into concrete walls and floors. In one instance, a bird was slammed so hard against a handrail that her spine popped out. Another time, a worker stomped on a live turkey’s head until her skull exploded under his foot. One worker even sexually abused a bird, inserting a finger into her cloaca (her vagina). Aside from the sadistic acts of cruelty the workers would commit for “fun,” they routinely hung birds improperly—by broken legs, one leg or by the head.
PETA’s investigators also discovered that management at this plant had a flippant attitude about animal welfare. Unlike the procedures, forms and handbooks for everything else, the content of the animal welfare form was not covered in new employee training. Furthermore, employees who could not read or who could not read well, were provided no assistance in understanding the form. Management made comments about how “animal rights activists don’t like it when you kick a turkey” and that “animals have more rights than people now a days.” They also told workers not to worry if they hear a “popping” sound while working, that’s “just” a bird exploding under the tire of a truck.
If you’d still prefer a real turkey over Tofurkey, here are some of the things you can do. (Full disclosure: I have never actually tasted Tofurkey but am convinced it tastes like rubber cement after it’s been rolled in the gunk under the fridge a few times. I don’t understand “fake meat” in general.)
1. Go humane: According to The Green Guide, labels like “free range” and “free roaming” are minimally verified by the U.S. Department of Agriculture and “assure little besides some access to some air.” Look, instead for the American Humane Association’s “Free Farmed” label on certified turkeys in the supermarket. The certification ensures that the animals are “free from unnecessary fear, distress, pain, injury, and disease,” as well as given ready access to water, a healthful diet, and a comfortable, species-appropriate environment.
2. Order locally: Search through listings on Local Harvest to find an organic turkey farm near you. Besides supporting small-scale organic agriculture that encourages biodiversity over standardization, you’re also cutting down on fossil fuels that would have been used hauling your turkey from across the country, not to mention the pollution transport engenders. You can also choose to go with Slow Food USA’s Heritage Turkey program, which supports breeds of turkey near extinction because of the homogenization of large-scale factory farming. Raised on organic feed, the turkeys are given more exercise and a more varied diet than their industrial brethren. And, get this, they can actually fly, unlike factory-farm turkeys which have been anatomically manipulated to be so large-breasted and heavy that they have trouble standing upright, frequently develop leg and hip infections, and require human intervention in order to reproduce.
3. Don’t waste anything: Liz from Pocket Farm, who rears her own meat in the most humane way possible, encourages you to make the best use of as much of the animal as you can, as a part of “honoring the animals that are giving up their lives for us.” Simmer the leftover turkey bones in water with some vegetables, herbs, and spices, for a stock you can use to create soups or stews.
If all this turkey talk has driven you to decide to feast without the beast, mouthwatering vegan and vegetarian Thanksgiving recipes abound. And if the spirit of Thanksgiving really moves you, you can even adopt a turkey that can either go home with you or live out its natural life at Farm Sanctuary’s1 shelter for farm animals. Start a new family tradition by leaving a place card at your dining table for Hildy, Blossom, Laila, Tinkerbell2, or whichever feathered fowl you are not eating. Then, get your kids in the act by reading them one of the many turkey-friendly Thanksgiving books available.
1A Charity Navigator four-star charity. It has rescued 1,000 turkeys over the past 20 years.
2Actual turkey names!
Katherine said,
November 9, 2006 at 5:46 pm
I’ve never tried Tofurkey in the whole-turkey, Thanksgiving-dinner-replacement form, but let me assure you that Tofurkey lunch”meat” is really good. If you ever enjoyed the taste of real lunchmeat, you should try Tofurkey lunchmeat. It tastes nothing at all like rubber cement; I get really testy when people dis meat alternatives, because they can really help smooth the way for meat-lovers to eat less or no meat.
peppylady said,
November 9, 2006 at 6:14 pm
I’ve been doing my thirteen thursday and my list of 13 is anther blog hoping and I found your site via Nio.
At time we bought farm raised Turkey. we always paid a more then out of chain stores.
We plucked our own.
I’ve been hearing thier is a shortish of turkey for Thanksgiving.
I find your site quite nice and will probley add your site to my coffee pals.
Melissa R. Garrett said,
November 10, 2006 at 9:05 am
We purchased an organic turkey last year for the first time, and it was the best tasting turkey I have ever had. We were still talking about it months later! Thanksgiving is really the only time we have turkey (we don’t eat a lot of meat anyway) and I just couldn’t imagine NOT having it.
Thanks, as always, for including ideas and links for alternative turkey ideas!
We have an abundance of wildlife in our own backyard, and it’s not uncommon to look out my kitchen window and see a dozen or so turkey pecking at the birdseed. My kids think it’s great!
Jennifer said,
November 10, 2006 at 9:11 am
I can’t comment on the accuracy of the Butterball handling, but there are actually several other options besides just becoming a vegetarian. You mentioned the Certified Free-Farmed by the American Humane Association, there is also Certified Humane by the Humane Farm Animal Care which dictates that the animals must have sufficient space, shelter and be handled in ways to minimize stress and maintain their health.
You also have Certified Organic, which dictates that the animals have access to the outside, more space than conventional turkeys and certain standards of cleanliness and care for the animals. Any of these certifications guarantee that the animals are treated well and cared for. You’re going to pay more for these choices, because there’s a lot more care going into the production- but it’s worth it if you’re concerned. Butterball is cheaper because there’s less care and cost going into the production of the turkey.
Also, if you want to find local farmers in your area, you can go to http://www.localharvest.net, they offer a nationwide network for farms that raise crops and different types of livestock for eggs and meat.
thissinglespark said,
November 10, 2006 at 11:20 am
Ugh. So glad Thanksgiving is long over in Canada. We celebrated way back in September with lentils, turnip puff, potato, and pumpkin pie. Turnip, pumpkin and pototo all from CSA. Lentils seasoned with thyme and tomato from my garden, as well as onion and carrots from CSA. And, um, non-organic leeks from who knows where. :] No turkey or tofurkey to be found on my table.
If anyone wants recipes for the lentils or turnip puff, let me know. Maybe not “traditional” but we enjoyed a fantastic meal, and felt overwhelmingly stuffed and thankful at the end of it. Which is really what it’s all about!
Pennie said,
November 12, 2006 at 8:33 am
I would never consider buying anything other than free-range after reading this and am glad I love practically all veggies. Thanksgiving is really not a favorite holiday, in the sense that it is too much food and too much waste. I’m volunteering at the local soup kitchen this year and have passed the info along, good comments too. Take care.
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November 12, 2006 at 5:52 pm
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