Do you buy a fresh or frozen Thanksgiving turkey to serve at your family’s holiday feast?
Back in November 1950, a lot of Lorain Countians apparently were buying fresh, local turkeys. The article above, which appeared on the front page of the Monday, November 20, 1950 Lorain Journal, noted that 25,000 turkeys were being raised in the county back then by 20 commercial producers for the big day.
The photo accompanying the story shows ‘doomed’ turkeys on the Yates farm on Indian Hollow Road.
According to the article, ‘The turkey crop in Ohio this year is estimated at 1,300,000.
“Prices, according to reports, will run from 50 cents to 80 cents per pound, according to size, variety and how they are dressed.
“Turkey growers would like to dispel one false impression – that turkey toms are not as desirable as hens.
"“The toms now are delicious for roasting, Mrs. Harvey M. Wilford of Elyria said. “There isn’t any better eating than, say, a prime 30-pound tom properly cooked.” The Wilford hatchery will have about 4,000 birds ready for Thanksgiving this year.”
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For years, whatever frozen turkey my employer wanted to give us was good enough for me. Usually it was a ten or twelve-pounder, which was plenty big enough.
A few years ago, just for something different, I ordered a fresh turkey from Polansky’s. It was very good. But my taste buds, long wrecked from my eclectic tastes (salty snacks, sugary cereals) couldn’t detect a noticeable difference from a frozen bird.
These days, whatever the restaurant (where I’m carrying out from) is serving is fine with me.
