Turkey on the table; praise be to Canadian Thanksgiving

I paid $9.50/kg for the Canadian Thanksgiving turkey we’ll be carving this Sunday afternoon (after reaching a thermometer-verified 165F or higher; I’m not one of those you-can’t-over-cook-a-turkey-that’s-what-the-gravy-is-for folks).

That’s about $4.50 a pound.

I told the butcher, one of the few to stock turkey (he also has crocodile and kangaroo) that in North America it would be aust.turkey.label_.12-225x300$0.99/pound. Market demand, I guess.

Turkey’s just not that big in Australia, even though we have dozens wandering the streets in our near-to-downtown Brisbane suburb.

The cooking instructions on the label are the same as last year – scientifically incorrect and suck. No safe cooking temperature, no thermometer advice, and says to wash the bird.

No one will be washing the bird in this house.

Last year we had about 30 people show up, and the locals were amazed by such a thing – a turkey.

Dr. Temple Grandin is featured in a video about the turkey industry designed to give the public a look at how the birds are raised, slaughtered and readied for Thanksgiving dinner.

The National Turkey Federation and the American Meat Institute paid for the video which features Grandin with a flock of 1,500 birds and takes the viewer all the way through the stunning and slaughter process.

I like the transparency. It undercuts any attempts at conspiracy theories.

But a 13-minute video? Edit it to two minutes.

My friend Jim Romahn asks, why hasn’t the Canadian turkey industry, which is far more organized than in the United States, done something like this long ago?

“I’m really pleased that the industry wanted the public to see this process because I think we need to show people how it’s just done right in a typical plant,” Grandin said in a news release.

“There’s a lot of good work going on in animal agriculture and I’m glad we’re telling our story openly and honestly.”  

Brunch will be served Oct. 13 at 2 p.m. Show up if you’re around.