There can never be too may turkey taste tests or suggestions about different methods of cooking turkey before Thanksgiving, whether you are trying to choose the perfect bird, find the perfect temperature or narrow down your list of useful gadgets. After all, the holiday comes only once a year and anyone motivated enough to cook their own bird is going to want to do it right. In their quest for the perfect turkey, the Washington Post tested out several more expensive local brands against the ubiquitous Butterball. Their food section staff and chef Todd Gray got together and tasted four birds prepared by Chef Bryan Voltaggio of Charlie Palmer Steak (who shoots and plucks his own wild turkeys).

The favorite was the free range, all-natural turkey from Maple Lawn Farms, with moist and full flavored meat. In what came as something of a surprise to everyone, the ordinary Butterball came in second, pleasing taste buds with its familiar flavor even though it was a bit dry. The judges did not like the flavor of the fresh, free-range, organic, certified humanely raised and handled American Bronze heritage breed turkey from Ayrshire Farm or the fresh, natural Shady Brook Farms turkey.

Chef Voltaggio said he could see the difference in textures in the two mass produced birds (Shady Brook and Butterball) and would prefer to serve one of the other two brands. But the taste test here is a good reminder that it doesn't matter what you pay for the bird as long as your guests enjoy what you're serving

Perhaps some of you are just going to run out to the supermarket and pick up the first turkey that you see on the shelves of the meat section a few days before Thanksgiving. While this strategy will get you a bird, it will not necessarily get you the best bird, as evidenced by the NYT's cook-off of different types of turkey. The first step in turkey shopping is to find out what kind of turkey you actually want and how much it is going to cost you.

• Heritage turkeys are the types of birds that were served more than, say, 50 years ago when a turkey with breasts larger than the rest of the body was not necessarily desirable. Most of the breeds of bird are not commercially bred and some may even be endangered, so a limited number of them are available at a premium price.
• Free Range turkeys are ones that, like free range chickens, have the option of going outdoors instead of being completely confined, although some free range birds are actually raised completely in the open, so you might want to ask your meat provider about the origin of a free-ranger.
• Organic turkeys are raised on organic feed and without antibiotics and "natural" turkeys make similar claims. Whether you want an organic bird is a personal preference, but Bill Mattos, president of the California Poultry Federation, is quick to point out that "growth hormones and preservatives are not used in California chickens or turkeys, so you just don't have to worry about [that aspect]."
• Conventional turkeys are the least expensive and easiest to find. Some say that they have somewhat less flavor than other birds and, because they have such a large amount of breast meat, they have the potential to be drier than the meat from other birds.

Once you have the turkey, all you have to do is defrost it (unless you've found a local source for frozen turkeys), cook it to perfection and enjoy. You might also want to mention to your dinner guests the amount of time you put into the turkey-finding process so they, too, can appreciate it a bit more.

Menus already chock-full of details about the soil quality in the area the salad spinach was grown and the precise variety of vanilla in the crème brule are soon going to have another detail: the sire of the steak. Always looking to be on the cutting edge of dining trends, some chefs are getting involved in animal husbandry to custom breed specific, and often rare, varieties of meat for their restaurants. They feel that this gives them an edge over companies that contract with well-known high-end producers. Whether or not there is any truth to the belief that things which are rarer are necessarily better or higher quality, chefs like David Burke are beginning to do things like buy bulls and find farmers to raise what will be a future meal, according to an article (subscription required to read it online) in the Wall Street Journal.