Mother Jones
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In the great chicken vs. turkey debate, a friend writes in with further data to support turkey lovers:
Consider how we deal with other fowl.
Duck certainly has a lot more flavor than either chicken or turkey, but it is far less available, more perishable (hence sold frozen) and substantially more expensive (4-8x more expensive than chicken). Similarly, other domesticated or farmed fowl is both more expensive and less available, regardless of taste. An average goose is roughly the size of a medium turkey, but offers less meat and more bone per pound of live weight. But the ultimate determining factor is that it is simply more expensive.
Game birds, such as guinea fowl, partridge, pheasant, quail, squab, cornish hens and a variety of ducks (as opposed to the standard Muscovite) are harder to raise, are inefficient meat sources and are supremely more expensive than both chicken and turkey, which is why we tend to save them for holidays and other special meals, if we eat them at all. No one in his right mind would argue that they are flavorless, and few would worry about their relative taste value compared to chicken, despite frequent personal dislikes of the particular flavors.
In other words, chicken isn’t objectively tastier, it’s just cheaper and easier to farm, in addition to being more convenient for consumers. So ignore the turkey haters and enjoy your leftovers today.
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